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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Nyxie
I love frittata but haven’t had it in so long! I might have to convince my husband that this is tonights dinner!
Olga
Mmm, it is 9 pm here, and I’m craving egg frittata. I will make your recipe tomorrow morning. I love good protein breakfast.
Faith Stephenson
Definitely going to try this recipe! Yum! My son will love this, I’m sure he will love it
Mila R
For me there is no classic egg frittata without bacon … maybe double bacon… lol
Krystle
This recipe never fails, and I make it brunch often. Super easy to customize with what you have in the fridge too.
Fransic verso
This was so good! I made it for dinner. I love breakfast for dinner. Thank you for sharing!
Bill
I’ve never had an amazing frittata before but it’s time to try one. I would add more mushrooms to this If I can.
Beth Pierce
You can certainly add more mushrooms.
Pooja
This was perfect for our Sunday breakfast. I really enjoyed it. Next time I make it I am going to add some fresh garden tomatoes. I just love tomatoes and eggs.
Stephanie
I love the idea of finishing it in the oven! I usually try to flip mine and sometimes it works, sometimes it makes a mess and we end up with scrambled eggs with toppings!
Beth Pierce
I understand completely. Enjoy!
Marysa
We enjoy quiches, and I think we would really like your egg frittata recipe. I will have to make this with my daughter for a weekend brunch.
Beth Pierce
Thanks! Enjoy!!
Catalina
I would like to have this egg frittata for my family Sunday brunch! Love how rich is!
Richelle Milar
Oh my! This was a really amazing recipe! I will make it again and again. Thanks for sharing.
Kathy
It has been so long since I had a frittata and this was so good! Thanks for the delicious recipe.
MJ
So easy and so delicious! I love that it makes enough to feed our whole family, including hungry teenagers 🙂 Can’t wait to make the Tex Mex version you suggest next!
Beth Pierce
Thanks MJ! So glad that your family liked it!
Jill
I haven’t made a frittata in a long time. Thanks for my Saturday breakfast idea! 🙂
Suja md
This looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe 🙂