Creamy, tender, and full of healthy goodness, this egg frittata is great for when you have vegetables in the fridge that are nearing the end of their shelf life, and you’re not sure what to cook with them. Frittata is an egg-based dish similar to an omelette but is packed with all kinds of add-ins. In this case, I add a bunch of vegetables! Perfect for feeding a crowd or for making ahead of time, this frittata is so flavorful and easy to make.
I love how versatile this recipe is, as you can use whatever vegetables you have on hand. Simply sauté the vegetables and combine with eggs, and you’ll have an egg frittata ready in no time. And once you’ve got the basic frittata formula down, the sky’s the limit, and you’ll never be bored. Want another delicious dish to add to your breakfast spread? Try my French Toast Sticks or Waffle Recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
Eggs — you will need eight eggs to make this frittata, so make sure you have enough on hand. If you use a large skillet, you’ll need to add more eggs so that the dish doesn’t come out flat.
Vegetables — a frittata is not complete without vegetables. I use a mix of bell peppers and zucchini, but you can swap them for your favorite vegetables instead. Try to use vegetables with a similar cooking time to ensure they cook evenly or chop hardier vegetables smaller.
Spinach — I love adding spinach to this, but you can always use kale or another leafy green. I don’t recommend using frozen spinach as it’ll add too much water to the frittata. If you only have frozen spinach/greens, you should thaw them and squeeze out as much water as possible.
HOW TO MAKE A FRITTATA
1. In a large bowl, whisk together eggs, cream, and ½ teaspoon salt.
2. In a 12-inch oven-safe skillet, heat olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, frequently stirring until onions start to turn translucent, about 5 minutes.
3. Add the garlic and chopped vegetables. Cook until crisp-tender, about 5 to 8 minutes depending on your vegetables.
4. Stir in the leafy greens and black pepper, then cook for 1 to 2 minutes, just until wilted.
5. Sprinkle 1 cup cheese over the vegetables
6. Pour in the egg mixture. Tilt and swirl the pan to evenly distribute the egg mixture if needed. Add the rest of the cheese and cook until the edges start to set before transferring the skillet to the oven. Bake for 8 minutes or until slightly puffed and the center has set. Cool for a few minutes before slicing and serving.
PRO TIPS FOR MAKING THIS RECIPE
- If you don’t have an oven-safe skillet like a cast iron, you can transfer the sautéed vegetables to a greased casserole dish and top with the cheese and egg mixture. Bake until the eggs have set.
- You could also make this in a 10-inch skillet; the frittata will just be thicker and take a few extra minutes to cook through.
- I recommend sticking to full-fat dairy, so the center is creamy and custardy. Low-fat dairy may lead to the center being dry. If you do not have full-fat heavy cream, whole milk or half-and-half can work in a pinch.
- Always pre-cook vegetables before adding the egg mixture. Raw vegetables will release extra moisture to the dish, and you’ll end up with a soggy frittata.
- Make sure the vegetables are spread evenly on the bottom of the pan before adding the egg mixture. Doing so helps keep the frittata from sticking to the bottom and ensures you get vegetables in every bite. Plus, once the eggs are in the pan, you want to avoid mixing them as you don’t want to end up with scrambled eggs.
- Avoid overbeating the eggs, or you’ll incorporate too much air into the mixture. Once in the oven, it’ll cause the frittata to puff up excessively and yield a frittata that’s dry with a spongy texture.
FREQUENTLY ASKED QUESTIONS
What is the difference between this recipe and a quiche?
Both are delicious egg-based dishes, but quiches are baked slowly in a pie crust, whereas frittatas do not have a crust and are started on the stovetop then finished in the oven.
What are other vegetables I could add?
You can add whatever vegetables you have available to your frittata! Here are some of my favorite add-ins:
- Mushrooms
- Asparagus
- Sun-dried tomatoes
- Peas
- Leeks
- Green onions
- Fresh herbs
- Broccoli
- Cauliflower
You can also add meat such as:
- Bacon
- Ham
- Sausage
How do I store this?
To store leftover frittata, allow it to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 4 days. You can serve leftovers chilled or reheated in the microwave. To freeze, place the leftover slices in a freezer-safe container for up to 3 months.
If you love this recipe try these out!
If you’ve tried this Frittata recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Frittata
Equipment
- 12-inch skillet
Ingredients
- 8 large eggs
- ⅓ cup heavy cream (80mL)
- 1 teaspoon salt divided
- 3 tablespoons olive oil
- ½ cup chopped onion
- 4 garlic cloves minced
- 3 cups chopped or sliced vegetables such as bell pepper, potatoes, zucchini
- 2 cups leafy greens such as kale or spinach
- ½ teaspoon ground black pepper
- 1½ cups shredded or crumbled cheese plus more for sprinkling (6-ounces)
- ground black pepper chopped fresh herbs
Instructions
- Preheat the oven to 400F.
- In a large bowl, whisk together eggs, cream, and 1/2 teaspoon salt.
- In a 12-inch skillet, heat olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, frequently stirring until onions start to turn translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute. Stir in the chopped vegetables. Cook until crisp-tender, about 5 to 8 minutes depending on your vegetables.
- Stir in the leafy greens and black pepper. Cook for 1 to 2 minutes, just until wilted.
- Spread vegetables evenly over the bottom of the skillet. (Drizzle in another tablespoon of oil if the pan looks dry or the veggies are sticking.) Sprinkle 1 cup cheese over the vegetables. Pour in the egg mixture. Tilt and swirl the pan to evenly distribute the egg mixture if needed. Sprinkle with the remaining 1/2 cup cheese.
- Cook until just until the edge starts to set, about 5 minutes. Transfer to the oven.
- Bake for 8 minutes or until slightly puffed and the center is set. Sprinkle with extra cheese and garnish with pepper and herbs if desired. Cool for a few minutes before slicing and serving.
Notes
- If you don’t have an oven-safe skillet like a cast iron, you can transfer the sautéed vegetables to a greased casserole dish and top with the cheese and egg mixture. Bake until the eggs have set.
- You could also make this in a 10-inch skillet; the frittata will just be thicker and take a few extra minutes to cook through.
- I recommend sticking to full-fat dairy, so the center is creamy and custardy. Low-fat dairy may lead to the center being dry. If you do not have full-fat heavy cream, whole milk or half-and-half can work in a pinch.
- Always pre-cook vegetables before adding the egg mixture. Raw vegetables will release extra moisture to the dish, and you’ll end up with a soggy frittata.
- Make sure the vegetables are spread evenly on the bottom of the pan before adding the egg mixture. Doing so helps the frittata from sticking to the bottom and ensures you get vegetables in every bite. Plus, once the eggs are in the pan, you want to avoid mixing them as you don’t want to end up with scrambled eggs.
- Avoid overbeating the eggs, or you’ll incorporate too much air into the mixture. Once in the oven, it’ll cause the frittata to puff up excessively and yield a frittata that’s dry with a spongy texture.
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