This baked frittata recipe is easy to make with fresh ingredients!
Eggs, bacon, a handful of veggies, and plenty of cheese combine to make a hearty breakfast!
It’s quick and easy, and makes a great breakfast, brunch or dinner!
What is a Frittata?
A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stove-top and finished in the oven.
- With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
- Budget-friendly clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
- This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
- Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.
Frittata Vs Quiche
Both are made with the same basic ingredients, but unlike quiche, a frittata recipe doesn’t have a crust, and it has a different ratio of dairy to eggs.
Ingredients And Variations
Meat – Aside from eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
Potatoes – Potatoes like diced hashbrowns are good choices. Leftover cold pasta is a great addition and can be used in place of potatoes.
Vegetables – Any veggie goes! Red bell peppers, onions, mushrooms, asparagus, baby spinach, broccoli, or cherry tomatoes are great options. Use what you have.
Cheese – I love the flavor of cheddar, but much like the other ingredients, almost any shredded cheese is perfect. Try shredded goat cheese, mozzarella, swiss cheese, or even a sprinkle of feta cheese crumbles.
How to Make a Frittata
- Saute veggies in an oven-safe pan until tender, and then add potatoes.
- Whisk eggs, cream, and seasonings in a bowl, and stir in bacon and green onion.
- Pour the custard mixture into the skillet and top with shredded cheese and fresh herbs.
- Bake (per recipe below) until the frittata is just set. Broil a minute or two for a nice golden top.
Tips for the Best Frittata
- Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
- Be sure the vegetables are cooked so they don’t release water into the frittata.
- Keep leftover frittata in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
Enjoy Eggs Any Time!
Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!
Easy Frittata Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup mixed vegetables peppers, mushrooms, zucchini, etc
- 1 ½ cups cooked potatoes or hash browns, or leftover pasta
- 8 eggs
- ¼ cup light cream
- ½ teaspoon dry mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 8 slices bacon cooked, chopped, or ½ cup diced ham
- 2 green onions sliced, or chives
- ½ cup cheddar cheese shredded
- 1 tablespoon fresh parsley chopped, or basil
Instructions
- Preheat oven to 400°F.
- In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes (pasta can be added but doesn't need to be cooked). Sprinkle bacon and green onion overtop.
- In a medium bowl, whisk eggs, cream, dry mustard, and seasonings. Pour the egg mixture over the ingredients int he skillet and sprinkle with cheese and fresh herbs.
- Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes.
- Remove from the oven and cool 5 minutes before cutting. Serve warm.
Video
Notes
- Ensure veggies and meats are pre-cooked.
- No cooked potatoes on hand? Use leftover pasta or premade hashbrowns. You can also shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
- You can use heavy cream or whole milk in place of light cream.
- Watch cooking times carefully. When it comes to a frittata, light and just set is best. The eggs will continue to cook as it rests.
- If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
- Frittata reheats well and makes great sandwiches on toast!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Has anyone tried to freeze this? I won’t be using heavy cream or the feta.
Thanks!
This dish freezes well Cathy.
Yum! Here are the veggies I had on hand: Red and Yellow Bell Peppers, Onions, and Sundried Tomatoes. After simmering together, I added bacon bits and ham. For the custard, I used Heavy Cream because that’s all I had. For the topping I used up the last of a bag of Shredded Mozzarella and added some shredded Italian blend, and sparsely added crumbled Feta, and sprinkle the top with sliced green onion. It is Great! I love these recipes where we can be flexible with what is in the Pantry.
I used my Cast Iron Skillet and it cooked perfectly in 14 minutes, no need to broil, either. It is beautiful!
Wow i really love that recipe
I just love your recipes .
I am so glad you are enjoying the recipes Annette!
Wonderful recipe!!
Can you make this on top of the stove?
I have only tried the recipe as written so I can’t say for sure Cindy, but I think it should work just fine. After adding the egg mixture I would cover the skillet and reduce the heat to medium-low. Cook until the egg is lightly browned on the bottom, 3 to 5 minutes and then flip the frittata and cook 1 to 2 minutes more. If you try it, I would love to hear how it turns out!
This was fantastic!
I’ve made many quiches, but never a frittata and this recipe is perfect. Thank you so much!
I found it because I searched for roasted potatoes 350 degrees because I was making them with a pork loin at that temp. I always make them at 425 and didn’t know if I could do them at a lower temp so I found your recipe with its helpful cooking times at different temps. There was a link to this recipe for leftovers.
My daughter is a vegetarian, so I made it using butter and without bacon in case she wanted to try it. I had the leftover potatoes and some spinach/arugula in the fridge. I also threw in some leftover caramelized onions I had. I didn’t have heavy cream, only half-and-half, and I think that increased the cooking time. Next time I’ll use the heavy cream and saute the veggies in bacon grease even if I don’t have actual bacon.
Just reread the recipe and saw that it called for light cream, not heavy, so I wasn’t as far off as I originally thought.
This was a hit. My husband can’t wait for me to make it again and plans to have the leftovers for breakfast tomorrow.
So happy this recipe was able to work for all of you, Monica! Your additions sound delicious.
Totally totally yum !
In my last rating I meant it to be a 5 star!!
I meant to say that I made it with sausage and mushrooms and green peppers and a bit of onions that I cooked ahead and cheese !
Oh my goodness so yummy!
I will definitely be making it again!!
Thank you very much Holly!!
Fabulous recipe!! Made a veggie omelet- added a little cayenne pepper….must be the Louisiana girl in me. :)
So happy you loved it Lauren!
Can I use heavy whipping cream instead of light cream?
Yes, this will work just fine Melissa. Enjoy!
If using frozen hashbrowns do you still fry them or just add them to the mixture as is?
Hi Pat, you will want to fry or pre-cook them in some way so that they are fully cooked when added to the frittata in step 2.
This was not only delicious but it was beautiful. I subbed roasted cauliflower for potatoes and used 2% milk instead of cream, and it still rose like a soufflé. Will add this one to my favorites!
Love this recipe, I make it at least twice a month for Sunday brunch with a side salad. It’s so adaptable, you can add any ingredients you like. I don’t use bacon I use cooked diced ham. Thanks Holly, I am a subscriber as I love a lot of your recipes.
Thank you so much for following along Maggie, so glad you’ve loved this recipe!
I don’t have light cream can I use whole milk or half & half in recipe
Half and half is perfect.
OMG I love this recipe and so does my husband. We like to have it for brunch on Sundays with a salad. Yum, Yum.
This is the perfect brunch!! So glad you loved it.