Description
This Easy Frittata Recipe features a versatile base with eggs, cheese, and milk, allowing you to customize with your choice of fresh vegetables or Mediterranean-inspired ingredients. Perfect for breakfast, brunch, or a light dinner, it combines simple preparation with hearty, flavorful results.
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 (about 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 prepare for baking the frittata.
- Prepare Egg Mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Then whisk in about 3/4 cup of the cheese—cheddar for the garden vegetable version or feta for the Mediterranean version—reserving the remaining cheese for topping. Set aside.
- Cook Garlic: Heat the olive oil in a 2-inch-deep, 10- to 12-inch oven-safe skillet over medium heat. Add the minced garlic and cook while stirring for 30 to 60 seconds, making sure it doesn’t brown.
- Garden Vegetable Preparation: Add the sliced red onion and chopped sweet potato to the skillet with garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Then add the zucchini and red bell pepper, season with salt and pepper, and cook for another 5 minutes until vegetables are tender.
- Pour Egg Mixture (Garden Vegetable): Pour the egg and cheese mixture over the cooked vegetables. Cook without stirring for 5 minutes until the edges start to bubble and set. Sprinkle the remaining 1/4 cup cheese on top.
- Prepare Mediterranean Mixture: For the Mediterranean version, fold the spinach, cherry tomatoes, artichoke hearts, and prosciutto (if using) into the egg and cheese mixture. Pour this mixture into the skillet with the cooked garlic and cook without stirring for 5 minutes until edges begin to set. Sprinkle remaining cheese on top.
- Bake the Frittata: Carefully transfer the skillet to the center oven rack and bake for 26 minutes until the frittata is puffed and the center no longer wobbles or appears wet.
- Cool and Serve: Remove the skillet from the oven and place it on a wire rack. Let the frittata cool for at least 10 minutes so it can fully set. Optionally, top with chopped fresh parsley before slicing and serving.
Notes
- Cover leftover frittata and store in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes until warmed through.
- For freezing, cool the fully baked frittata completely, cut into slices, and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Using only egg whites is not recommended as it reduces richness and flavor; for a lighter alternative use 2 whole eggs and 6 egg whites.
- Whole milk yields the best texture and taste, but lower-fat or nondairy milks can be substituted. Heavy cream or half-and-half will make the frittata creamier.
- Feel free to customize with 2 to 3 cups total add-ins. Pre-cook vegetables as in the garden vegetable version. Good additions include potatoes, broccoli, mushrooms, and asparagus.
- Meats like cooked ham, chicken sausage, ground sausage, or shredded chicken can be added either folded into the egg mixture or browned on the stove with vegetables.
- Use an oven-safe skillet that is at least 2 inches deep and 10 to 12 inches in diameter for optimal results.
Nutrition
- Serving Size: 1 slice (1/8 of frittata)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 320 mg
