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.
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.
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
- 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.
Nutrition
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Renata Feyen
Egg frittatas offer endless possibilities for delicious combinations. I love that you can customize with your favorite veggies, meats, and cheeses for a hearty and satisfying meal.
Catherine Kay
I’ll need egg recipes when my chickens start laying. Thanks for sharing this – looks delicious!
Lisa L
I’m loving this recipe! As someone who loves eggs this is a great recipe! The family loved it!
Maureen
What a delicious dish! I love fritatas. They are so easy to make and satisfying. Perfect with a cup of joe or orange juice!
Beth Pierce
I agree, Maureen!
Luna
Yum! I love making this for dinner! It is hearty and healthy. Next time I am going to add a little diced ham and grueyere cheese.
Beth Pierce
That sounds delicious, Luna!
Christine Errett-Galletta
You can put any meat or vegetable in a frittata; you could even use up the leftovers in your fridge.
Beth Pierce
So true! Enjoy!
Mitzi Zornow
I dont have a oven proof non stick pan could I use a pie dish to bake it im ?
Beth Pierce
Yes, you sure can!
Jennifer L Prince
This sounds delicious! I think I’d make the spinach or broccoli ones. So so good!!
Beth Pierce
Thanks, Jennifer! Enjoy!
Lesa
What a great weekend breakfast. Everyone enjoyed the frittata!
Jack
What a great frittata recipe. I love breakfast! Thank you for sharing this lovely recipe!
Barbie Ritzman
Oh, yummy. This egg frittata looks like something I could make. I always mess up an omelet, now I won’t this way!
Monidipa Dutta
I use the same recipe at home for this. This is one of our family favourite.
Neely Moldovan
Big fan of frittatas! They are so so yummy and easy to make!
Debbie
I’ve never tried to make an egg frittata. This recipe is easy to follow and sounds delicious! I’m inspired to try this for my next breakfast!
Rose Ann Sales
Wow! This was absolutely delicious and tasty, and easy to make. This hit the spot just right.
Stephanie
This recipe for an egg frittata is great for any meal! Thanks for the detailed instructions. Knowing when to add which ingredients really helps – each element was done to perfection.