A classic egg frittata is an open-faced omelet made with various vegetables, seasonings, herbs, sometimes bacon, sausage, or ham, and shredded cheese like cheddar and Monterey Jack Cheese. Frittatas quickly come together and are always a welcome sight on the breakfast or brunch table.
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, they finish baking in the oven. I love to serve them for brunch with banana pancakes, French toast, and crumb cake.
Ingredient Notes and Substitutions
- Potatoes: Gold or red potatoes work best with this recipe. They are a little waxy and hold their shape well without breaking down.
- Vegetables: onions, mushrooms, zucchini, and red bell pepper. Use cremini or white button mushrooms. You can substitute any color bell pepper.
- Herbs: think fresh thyme, rosemary, dill, or parsley. Use dried marjoram and oregano, as they can be bitter when fresh.
- Heavy cream: or whipping cream. You can substitute half and half or milk for the cream, but the result will not be as velvety.
How to Make a 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. Add your other veggies, such as onions, mushrooms, zucchini, and red bell pepper as they begin to brown. 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.
Preparation Tips and Storage
- 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.
- 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.
Frequently Asked Questions
Other vegetables to use are asparagus, cherry tomatoes, cauliflower, green onions, spinach, and artichoke hearts. Some vegetables like asparagus, cauliflower and broccol will reguire a longer saute time to soften some.
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 Variations
- 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
Egg Frittata
Ingredients
- 3 tablespoons vegetable oil
- 2 yellow potatoes cut in small cubes
- 1 medium onion chopped
- 8 ounces mushrooms thick sliced
- 1 small zucchini cut in small cubes
- ½ red pepper cut in small dice
- 2 clove garlic minced
- 2 tablespoons fresh thyme leaves see notes
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 10 eggs
- ¼ cup heavy whipping cream
- ½ cup cheddar cheese finely grated
- ½ cup fresh grated Parmesan
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat.
- Add the potatoes and cook until they begin to brown, stirring a couple of times. As they begin to brown, start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
- Lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly.
- In a large bowl, whisk together the eggs, whipping cream, cheddar cheese, and Parmesan Cheese. Pour the egg mixture over the veggies. Bake for 20-25 minutes or until the frittata is lightly browned and puffy and the eggs are set.
- Let sit for 5 minutes before slicing.
Notes
- 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.
- 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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Clare
I want to thank you for this recipe. I prepared it last night, and my family loved it. It’s so easy to prepare, and it has vegetables. I am happy. This is perfect for busy days.
Jack
Oh, I love this recipe, we just had it the other day for breakfast and since then, I wanted to make it again but since I didn’t make as it was my friend haha. Thank you for sharing.
Sonia
This is a great way to use up leftovers and make a meal. Whether it’s full of seasonal veggies or bacon and cheese, a frittata is always a winner. I love how easy it is to make for breakfast or brunch. And it looks great on the table too!
Bethany R
I have had egg frittata before but never tried one. Your recipe makes it look wonderfully easy and I am surely going to try this over the weekend. The ham is going to be an interesting addition in texture. Thank you!
Beth Pierce
My pleasure, Bethany! Enjoy!
Kristine
YUM! I love your egg-frittata recipe. I never knew they were that easy to make! Easily, a new family favorite.
Beth Pierce
Thank you, Kristine!
Stacie Ki
This looks so good and healthy. Adding this to my list of recipes to make before the end of the year!!!
Beth Pierce
Thanks, Stacie! Enjoy!
Jack B
This was delicious! Even my picky wife liked it! Thanks!
Sophie
I love Egg frittatas. They are not only delicious but also versatile and easy to make. They are perfect for breakfast, brunch, or even a light dinner.
Beth Pierce
I agree wholeheartedly, Sophie!
Mila R
Wow, this egg frittata was delicious! I’ve always struggled with omelets, but this was so easy. Two thumbs up from my husband and I.
Olga
This dish was delicious! We eat a lot of cheese, eggs, and veggies! This is going to be a regular around here.
Beth Pierce
Thanks, Olga!
Dana
I love egg frittatas because I eat mostly vegetarian, which are perfect for protein and keeping you full. This recipe is a new favorite. The veggies and spices were spot on!
Beth Pierce
Thank you, Dana! So glad that you liked the frittata!
Ramil Hinolan
What a perfect way to make a frittata! Frittatas are an incredibly versatile dish that allows you to use up all kinds of vegetables, meats, cheeses, etc. that you have on hand.
Beth Pierce
So true, Ramil and they are delicious!
Marysa
My daughter was just talking about making a frittata. We have made plenty of quiches before, but never tried a frittata. Sounds delicious and easier to make than quiche.
Beth Pierce
Yes they are easier to make than frittatas! Enjoy, Marysa!
Melanie Erickson
I’ve not had an egg frittata in a long time. This sounds like a great recipe and one that both my husband and I would enjoy. This would make a a really tasty and healthy dish that would go well with salad for dinner.