Description
This easy frittata recipe allows you to customize with your favorite add-ins, whether garden vegetables or Mediterranean-inspired ingredients. Perfect for breakfast, brunch, or a light dinner, it combines eggs, cheese, and fresh produce baked to fluffy perfection in an oven-safe skillet.
Ingredients
Scale
Base Frittata Recipe
- 8 large eggs
- 1/2 cup (120ml) milk
- 1/2 teaspoon salt, plus more for cooking vegetables
- 1/4 teaspoon ground black pepper, plus more for cooking vegetables
- 1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
Version #1: Garden Vegetable
- 1/2 small red onion, thinly sliced
- 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
- 1 heaping cup (130g) sliced zucchini
- 1/2 cup (about 80g) chopped red bell pepper
- Optional for topping: chopped fresh parsley
Version #2: Mediterranean-Inspired
- 1 cup (30g) roughly chopped fresh spinach
- 1 cup (150g) halved cherry tomatoes
- 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
- Optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto
Instructions
- Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the frittata.
- Prepare Egg Mixture: In a medium bowl with a pour spout, whisk together eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for garden vegetable version, feta for Mediterranean-inspired), setting aside the rest for topping.
- Cook Garlic: Heat olive oil in a 2-inch deep, 10- to 12-inch diameter oven-safe skillet over medium heat. Add minced garlic and cook, stirring, for 30–60 seconds without browning.
- Garden Vegetable Version: Add red onion and sweet potato to the pan with garlic; cook for 5 minutes stirring occasionally until softened. Add zucchini and red bell peppers; season with salt and pepper and cook another 5 minutes, stirring occasionally.
- Add Egg Mixture: Pour egg-cheese mixture over the cooked vegetables and cook without stirring for 5 minutes until eggs bubble and start to set at edges. Sprinkle the remaining 1/4 cup cheese on top.
- Bake Frittata: Transfer skillet carefully to the center rack of the oven. Bake for 26 minutes or until the frittata is puffy and the center no longer wobbles or looks wet.
- Cool and Serve: Remove skillet and place on a wire rack. Let cool for at least 10 minutes to allow the frittata to set before slicing. Top with chopped parsley if desired.
- Mediterranean-Inspired Version: Fold spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-cheese mixture. Pour this into the pan with cooked garlic, cook 5 minutes without stirring until edges set, then sprinkle remaining cheese on top. Bake and cool as directed in steps 6 and 7.
Notes
- Store leftovers covered in the refrigerator up to 5 days. Reheat slices in microwave or bake covered in 350°F oven for 5–10 minutes.
- Freeze fully baked and cooled frittata cut into slices in a freezer-safe container up to 3 months. Thaw in refrigerator before reheating.
- Using whole eggs provides richness; using only egg whites will reduce flavor and texture quality.
- Whole milk is preferred for best taste and texture, but lower-fat or nondairy milk can be substituted. Heavy cream or half-and-half will make it creamier.
- You can customize add-ins with up to 2 to 3 cups total. Precook vegetables before adding the egg mixture for best results.
- Cooked meats such as diced ham, sausage, or chicken can be added either by folding into the egg mixture or browning with garlic and vegetables beforehand.
- Use an oven-safe skillet 2 inches deep and 10 to 12 inches in diameter for best cooking and baking results.
Nutrition
- Serving Size: 1 slice (1/8 frittata)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 210 mg
