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
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Kechi
What a beautiful looking frittata! I like that it is packed with veggies, and I cannot wait to try!
Terri Steffes
I adore frittatas. They are so delicious and I love how you can create your own special version.
Tammy
This was so good! I love frittatas and for low carb, all I had to do was leave out the potatoes.
Eileen M Loya
This would be a perfect breakfast meal for my super active sons. It is going to give them the energy and nutrition they need before they head out for sports practice. Thanks for the recipe and the different variations I can also try.
Tami Creates
Ooh, this looks so good! Perfect brunch food!
Kelli A
I make something similar probably once a week for my husband, its a nice quick and filling dinner for when its just he two of us!
Beth Pierce
So true!
Amber Myers
This was absolutely delicious. I would make this for any meal really. I love egg dishes!
Ally
I’m not sure what this means: 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.
Beth Pierce
Once the potatoes begin to brown add the onions and cook 1-2 minutes. Then add the mushrooms and cook 1-2 minutes. Then add the zucchini and cook 1-2 minutes. Then add the bell pepper and cook 1-2 minutes. These vegetables cook best at a little different rates so you can almost cut them at the same rate that you are adding them to the pan.
Jenny
With Easter coming, I’ve been thinking about Aunt Lila, who served this after mass every year, from her collection of cast iron pans, for 20 or 30 family members, with special Easter homemade bread, and fresh pineapple, which wasn’t seen much back then! And then dozens of pastries and treats. Great, great memories. I’ll be making some this weekend, I think!
Beth Pierce
What a great memory! Thanks for sharing!
Susan
1/5 cup cheese?
Beth Pierce
It is a typo. It is supposed to be a 1/2 cup.
Juliane
Woah! This was quite yummy! My whole family enjoyed it!
Sandra
This is such an amazing egg fritata recipe! Everyone at my house really loved it!
Erin | Dinners,Dishes and Dessert
YUM!!! I love this delicious version!!!
Catalina
What a great idea for Sunday brunch! A good frittata is always a good dish!
Sandra
I love how quick and easy this is to make! Delicious!!
Erik
So easy, and I love the add ins! Definitely going on the brunch menu!