Egg Frittata

Saute and Bake

A frittata is an easy and delicious egg-based dish that can be customized with any ingredients you have on hand. Follow this step-by-step guide to make the perfect frittata for your next brunch or dinner! They are so easy to make! Once the meat and vegetables are cooked on the stovetop, the eggs and cheese are added, and using an ovenproof skillet, it finishes baking in the oven. I love to serve it for brunch with banana pancakes, French toast, and crumb cake. 

What is a Frittata?

A frittata is an egg dish loaded with veggies, meat, cheese, and just about any leftovers. It is similar to a quiche, but it does not have a crust. While a quiche is custard-like with a fair amount of heavy cream, a frittata only uses a small amount, and that amount can be replaced with full-fat dairy like half-and-half or whole milk. 

How to make an Egg Frittata

Start by cooking the potatoes in a bit of vegetable or olive oil in a large ovenproof, nonstick skillet or cast iron skillet over medium-low heat. As they begin to brown, add your other veggies, such as onions, mushrooms, zucchini, and red bell pepper. I usually stagger them in the pan in that order as I cut them. Continue cooking until your potatoes are almost fork-tender.

Then lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly. In a large bowl, stir together the eggs, whipping cream, cheddar cheese, and parmesan. Pour the egg mixture over the veggies and bake for about 25 minutes or until the frittata is lightly browned and puffy and the eggs are set. Then let it sit for about 5 minutes before slicing.

Beth’s Recipe Tips

• Use a nonstick ovenproof skillet for easy removal of the frittata.
• Remember that the handle of an ovenproof skillet will get very hot. Hot skillet handle covers are inexpensive and practical for recipes like this, reminding us not to touch the hot handle.
• Other vegetables to use are asparagus, cherry tomatoes, cauliflower, green onions, spinach, and artichoke hearts,
• Use fresh herbs when possible. Fresh thyme adds a ton of flavor and aroma.
• Gold or red potatoes work best with this recipe. They are a little waxy and hold their shape well without breaking down.
• Substitute half and half or milk for the cream, but the result will not be as creamy.
• Let the frittata cool for about 5 minutes before slicing. Then top with fresh herbs like thyme, parsley, basil, or chives. 
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.

How to freeze a frittata

After baking, let the frittata fully cool. Then, cut it into even slices and place it on a baking sheet covered with parchment paper. Place the sheet on a level surface in the freezer. Once frozen, transfer the pieces to individual heavy-duty quart freezer bags for up to 2 months. Remove how many pieces you would like from the freezer, as you can remove them one at a time. Place them in the refrigerator to thaw overnight and reheat in the microwave at reduced power. You can also freeze the whole frittata.

Flavor Combinations

• Ham and Sweet Potato – plenty of sharp cheddar cheese, bell peppers, and fresh snipped rosemary.
• Broccoli – bacon, goat cheese, Yukon Gold potatoes, and fresh thyme leaves.
• Spinach – onions, feta, and dill.
• Denver style – onions, bell peppers, ham, and Swiss cheese.
• Tex-Mex- chorizo, potatoes, onions, bell peppers, jalapenos, cumin, and Pepper Jack cheese.

More Egg Recipes

Fried Egg Sandwich

Egg Salad

Biscuits and Gravy Casserole

Breakfast Burritos

Spinach Quiche

Deviled Eggs