Description
This easy frittata recipe allows you to customize your dish with either garden vegetables or Mediterranean-inspired add-ins. Perfect for breakfast or brunch, this dish combines a fluffy egg base with cheese and flavorful vegetables or meats, baked to 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 (about 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 the eggs, milk, salt, and pepper. Mix in about 3/4 cup of the cheese (cheddar for Garden Vegetable version or feta for Mediterranean version), reserving the rest for topping. Set aside.
- Cook Garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for about 30–60 seconds, being careful not to brown it.
- For Garden Vegetable Version – Sauté Vegetables: Add the red onion and chopped sweet potato to the skillet with garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add zucchini and red bell pepper, season with salt and pepper, and cook for another 5 minutes, stirring occasionally.
- For Garden Vegetable Version – Add Eggs: Pour the egg-and-cheese mixture over the sautéed vegetables. Cook for 5 minutes without stirring until bubbling and starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- For Mediterranean Version – Mix Add-Ins: Fold the spinach, halved cherry tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture. Pour this mixture into the skillet with the cooked garlic and cook for 5 minutes without stirring until bubbling and setting starts around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- Bake Frittata: Carefully transfer the skillet to the center rack of the oven and bake for 26 minutes until the frittata is puffy and the center no longer wobbles or looks wet.
- Cool and Serve: Remove the skillet to a wire rack and let the frittata cool for at least 10 minutes to allow it to set further. Slice and serve, optionally topping with chopped fresh parsley for the Garden Vegetable version.
Notes
- Store leftover frittata covered in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes.
- For freezing, cool completely, slice, place in freezer-safe container, and freeze up to 3 months. Thaw in refrigerator and reheat before serving.
- Prefer whole eggs for richness; if using egg whites only, try 2 whole eggs plus 6 egg whites for flavor balance.
- Whole milk provides best taste and texture; lower fat or nondairy milk can be substituted. Heavy cream or half-and-half will give a creamier texture.
- Use 2 to 3 cups total of add-ins. Pre-cook vegetables as needed to soften before adding the egg mixture.
- Other vegetables like broccoli, mushrooms, asparagus, or different potatoes can be used. Cook until softened before adding eggs.
- Meats such as cooked diced ham, chicken sausage, ground sausage, or shredded chicken can be added by folding into the egg mixture or browning slightly with vegetables.
- Use an oven-safe skillet that’s 2 inches deep and 10 to 12 inches in diameter for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
