Frittata Recipe
Posted Mar 11, 2020, Updated Apr 22, 2024
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This easy Frittata Recipe is the perfect quick & healthy dinner, breakfast or brunch! Follow our step-by-step instructions and watch the video to learn how to make either a vegetable frittata or a frittata with bacon!
When I need a healthy dinner in a hurry, I usually make some sort of egg dish. This Frittata recipe is a go-to because it takes 20 minutes from start to finish and it’s loaded with vegetables and protein!
Now I know that eggs are typically enjoyed in the morning, and this frittata is absolutely the perfect breakfast and brunch fare (along with these oven roasted potatoes), but I’m totally an eggs for dinner kind of person. From egg casseroles, the best omelette recipe, egg salad, egg muffins, crustless quiche, hash brown quiche, scrambled, and of course, as a delicious Frittata, they’re just so easy and yummy!
You can make this frittata two ways – with bacon or vegetarian and leave out the bacon.It’s gluten-free and low-carb, so it’s a healthy way for just about anyone to start the day!
Frittata Recipe: Ingredients and Substitutions
People often wonder, “What do you put in a frittata?” Well you’re in luck because this egg frittata is highly customizable.
- Bacon. Use 1 Tablespoons olive oil in place of bacon if you would like to make a vegetable frittata.
- Onion you can substitute ½ teaspoon onion powder for the onion if you prefer. Choose your favorite onion variety.
- Minced garlic. use ½ teaspoon garlic powder instead of minced garlic if desired.
- 4 cups vegetables. You can use any kind of vegetable in this frittata recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc.
- Whole Milk. 2%, half and half or heavy cream are all good substitutes.
- Cheddar Cheese. I suggest sharp cheddar. Or use Colby Jack, pepper jack, mozzarealla, etc.
How to Make a Frittata
Thankfully, making a frittata is so easy, this frittata recipe will quickly become a go-to, healthy and delicious, clean-out-the-fridge dinner or breakfast.
Begin by whisking the eggs, milk and spices together in a large bowl. Then add cheese and stir to combine.
Set this mixture aside! It’s important to mix the eggs and cheese together before you cook the vegetables, because the egg mixture is added to the vegetables in the skillet while they’re cooking. It’s a fast-paced recipe so having all the steps ready to go is critical for success.
Cook the Vegetables
Next, there are two variations of this frittata recipe. One is a vegetable frittata, and one is a frittata with bacon.
Frittata with Bacon
To make the frittata with bacon, cook the bacon, garlic and onion together until the bacon just begins to brown. Then add the vegetables, cover and cook until the vegetables are soft. The bacon grease cooks and flavors the vegetables! Watch the video for the bacon instructions!
Vegetable frittata
To make a vegetarian frittata sans bacon, simply omit the bacon and use 2 TBS olive oil to cook the onion, garlic and vegetables together at the same time. Check on the step-by-step photos to see how to make a vegetable frittata!
Add Egg Mixture to the Vegetables
Once the vegetables are cooked, turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
Cook on Stovetop, then Bake in Oven
Cook on medium heat for about 4 to 5 minutes, until the edges are set. Then, transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is set and the frittata is slightly puffed.
Cool & Serve
Remove from oven, let cool for 10 minutes, serve. Note: People often wonder, “Why does my frittata go flat?” A frittata will puff in the oven and deflate as it cools because of the nature of the eggs.
Both gasses (air) and solids (eggs) expand (or “puff’) in heat, as they cool when they’re removed from the oven, they contract and “deflate.” You can’t stop science from happening, so just take heart knowing it’s supposed to be that way!
Serving Suggestions:
If you’re wondering what goes well with a frittata for dinner, here are some great suggestions for you!
- Serve with a side of oven roasted potatoes.
- Make this no knead bread for a crusty comforting side dish.
- Didn’t prepare bread 24 hours in advance? No problem! Make these dinner rolls or this pretzel bread!
- I know there’s already lots of vegetables in this frittata, but I love adding more and serving it with roasted Brussels sprouts, roasted beets, roasted green beans, etc.
- Serve this frittata recipe with some roasted potatoes, hash browns, or roasted sweet potatoes!
Or if you’re making it for breakfast, try adding these dishes on the side:
- Make some homemade cinnamon rolls for a sweet/savory combo.
- Banana bread or zucchini bread are a great addition to your breakfast.
- Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.
FAQs about this frittata recipe
This vegetable frittata recipe is done when the top is puffed, lightly browned and set.
If you use a greased nonstick cast iron pan, you should have no trouble removing the frittata from the pan. Simply cut it with a knife and use a pie server to remove each piece.
Store any leftovers of this egg frittata in an airtight container in the refrigerator for up to 5 days.
Yes! This vegetable frittata recipe can be frozen in an airtight container for up to 3 months.
To reheat the frittata, simply warm it in the microwave for 30-60 seconds. You can also reheat a frittata in the oven at 350 degrees F for 10-15 minutes.
A quiche is usually a creamier egg dish, more like a custard, that sits on top of a pie crust. A frittata is more like a fluffier egg bake!
Yes! you can make this egg frittata recipe the night before. You can either make the mixture and store it, covered, in the fridge overnight to bake in the morning, or you can bake it, store it covered in the refrigerator, and reheat it in the morning.
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Frittata Recipe
Ingredients
- 4 slices bacon (or 2 Tablespoons olive oil for vegetarian)
- ½ cup onion (diced)
- 1 teaspoon minced garlic
- 4 cups vegetables (bell peppers, broccoli, zucchini, etc.)
- 10 eggs
- ¼ cup whole milk
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs.
- Add milk, sea salt, pepper, paprika and whisk until combined.
- Add cheese and stir to combine. Set aside.
- In a 10” cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
- Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
- Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
- Cook on medium heat for about 4-5 minutes, until the edges are set.
- Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
- Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).
Video
Notes
Place onion, garlic and vegetables into a cast iron skillet with 2 TBS olive oil.
Cook over medium-high heat until the vegetables are soft (about 5-7 minutes), stirring occasionally.
Proceed with the rest of the recipe as directed. Ingredient Substitutions
- Bacon. Use 1 Tablespoons olive oil in place of bacon if you would like to make a vegetable frittata.
- Onion you can substitute ½ teaspoon onion powder for the onion if you prefer. Choose your favorite onion variety.
- Minced garlic. use ½ teaspoon garlic powder instead of minced garlic if desired.
- 4 cups vegetables. You can use any kind of vegetable in this frittata recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc.
- Whole Milk. 2%, half and half or heavy cream are all good substitutes.
- Cheddar Cheese. I suggest sharp cheddar. Or use Colby Jack, pepper jack, mozzarealla, etc.
- Make the frittata mixture and store it, covered, in the refrigerator overnight to bake in the morning, or
- You can bake it, store it covered in the refrigerator, and reheat it in the morning, covered in an oven set to 350 degrees F for 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would I cook this first and freeze, or assemble then cook? also, what’s the best way to freeze this (container type/wrapped/)
This was the second time I made this, using whatever vegetables I had leftover from prepping other meals. Delicious both times and breast for a make ahead breakfast or light lunch/dinner!
I cut the recipe down to 6 eggs, and about a cup of broccoli, and 4 slices of bacon, and cut down the rest of the ingredients, and it was really good. I don’t have a cast iron skillet, but I used a Copper Chef pan and it worked great. Will make this again. Thanks.
This was a big hit for us! I’m used to making Breakfast casseroles with potatoes/meat/cheese.. LOVE this healthier version.. and still added the cheese! Made it with turkey bacon, broccolli, fresh spinach and yellow/red peppers, garlic and onion.. seasoned salt.. next time will put some pepper jack cheese in for extra spice. Thanks!
What are the micros. Nutritional content?
It’s in the recipe card.
I made this yesterday. It was delicious. But, I have a question for step 7. It says lower the heat to medium. In step 5, you are already at medium. I think step 7 should say lower the heat to low. Isn’t that correct? I did have a little burning on the bottom because I kept it a medium.
Can I use frozen veggies?
I think I cut my veggies too small cause they stayed on top of the egg bake. It was still delicious, but I will try again so the veggies are distributed throughout the bake. Any suggestions?
Hey Lily! that is strange! I would just be sure to stir them in thoroughly!
Hello there! I don’t have a cast iron skillet. Can you recommend a workaround? Thanks! 🙂
I made this this morning, it is the most delicious egg bake I have ever made! 10/10 would eat it in a restaurant, and instead of cheddar cheese I used a high quality parmesan. Muah!