Description
This easy frittata recipe offers a versatile and delicious egg-based dish perfect for breakfast or brunch. Choose between a garden vegetable version loaded with sweet potatoes, zucchini, and bell peppers or a Mediterranean-inspired version with spinach, tomatoes, and artichokes. Baked to perfection with cheese, this frittata is both satisfying and simple to make.
Ingredients
Scale
Base Frittata Recipe
- 8 large eggs
- 1/2 cup (120ml) milk
- 1/2 teaspoon salt, plus more for cooking vegetables
- 1/4 teaspoon ground black pepper, plus more for cooking vegetables
- 1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
Version #1: Garden Vegetable
- 1/2 small red onion, thinly sliced
- 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
- 1 heaping cup (130g) sliced zucchini
- 1/2 cup (about 80g) chopped red bell pepper
- optional for topping: chopped fresh parsley
Version #2: Mediterranean-Inspired
- 1 cup (30g) roughly chopped fresh spinach
- 1 cup (150g) halved cherry tomatoes
- 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
- optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto
Instructions
- Preheat Oven: Preheat your oven to 375°F (191°C) to get it ready for baking the frittata.
- Prepare Egg Mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Stir in about 3/4 cup of the cheese—use sharp cheddar for the Garden Vegetable version or feta for the Mediterranean-inspired version—reserving the remaining cheese for topping. Set aside.
- Cook Garlic: Heat the olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds, stirring frequently to avoid browning.
- Garden Vegetable Version: Cook Vegetables: Add the sliced red onion and chopped sweet potato to the skillet. Sauté for 5 minutes, stirring occasionally until they start to soften. Then add the zucchini and red bell peppers. Season with salt and pepper, and cook for another 5 minutes until vegetables are tender.
- Garden Vegetable Version: Add Egg Mixture: Pour the egg-and-cheese mixture over the cooked vegetables in the skillet. Cook without stirring for 5 minutes until the edges start bubbling and setting. Sprinkle the remaining 1/4 cup cheese on top.
- Garden Vegetable Version: Bake: Transfer the skillet carefully to the oven’s center rack and bake for 26 minutes, or until the frittata is puffed and the center is set without wobbling.
- Mediterranean Version: Combine Ingredients: Fold the chopped spinach, halved cherry tomatoes, drained artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
- Mediterranean Version: Cook Egg Mixture: Pour the combined mixture into the skillet with the cooked garlic. Cook without stirring for 5 minutes until the edges start bubbling and setting. Sprinkle the remaining cheese on top.
- Mediterranean Version: Bake: Place the skillet on the oven’s center rack and bake for 26 minutes until puffy and set in the center.
- Cooling and Serving: Remove the skillet from the oven and transfer to a wire rack. Allow the frittata to cool for at least 10 minutes so it continues to set. Sprinkle with chopped fresh parsley if desired, then slice and serve.
Notes
- Store leftover frittata covered in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5 to 10 minutes until warm.
- For freezing, fully bake and cool the frittata, slice, and store in a freezer-safe container. Freeze for up to 3 months. Thaw in fridge and reheat as preferred.
- Using whole eggs is recommended for flavor and richness; if using egg whites only, substitute 2 whole eggs with 6 egg whites.
- Whole milk gives the best texture and taste, but lower-fat or nondairy milk can be used as substitutes. For creamier texture, use heavy cream or half-and-half.
- Feel free to customize add-ins; maintain about 2 to 3 cups total vegetables or meats. Pre-cook vegetables and meats as needed before adding the egg mixture.
- Meats like cooked ham, chicken sausage, ground sausage, or shredded chicken can be added by folding into the egg mixture or browning with vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 210 mg
