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.
This is a fabulous easy and delicious recipe for frittata.. My family loves it!!
Thank you Maria!
The recipe sounds great! I am allergic to cheddar cheese could I use a goat or sheep cheese instead?
Thank you
Yes of course! Any cheese works great honestly!
I had the day off & made this. Using the recipe as an idea! The prep was time consuming. aI used bacon, It has to be very crispy, In order to get most of the grease out. ( My bacon was frozen) Between frying & micro.I got it ready to go in Frittata. I sautéed fresh broccoli, celery, colored peppers,mushrooms ,garlic. carrots,just till tender crisp.I placed everything in 2 cast iron pans. Baked for aboot 40 at 375 Took them out & sprinkled cheddar & swiss cheese on top. My husband said it was the best brunch ever! And so pretty thought.😍🥰😘
We made this for dinner tonight and it was wonderful. We added spinach as well. The only funny disclaimer that I would add would be to test the skillet in your oven before starting to cook. I didn’t realize the pan I used was too big for the oven and the door wouldn’t shut all the way. 🙂 Live and learn.- Still delicious.
Thank you
I don’t have a cast iron skillet. Can I cook veggies in a regular pan and then transfer everything to a regular 9 x 13 baking pan and bake it?
Hi DC, I am not Laura but I can say that many times I have made mine by cooking my veggies and such in a pan and then transferring them to a 9X13 baking dish. This works just fine, but remember to grease the pan for easy removal after baking. I really like to use this method when I am taking my frittata to a gathering, the 9X13 pan is much easier to travel with! Hope this helped, and happy cooking 😊
I made this and it was SO easy, and so delicious. Easy to change up and throw in whatever veggies you have on hand. The consistency was perfect, and the red pepper flakes added just enough spice! Delicious, 10/10
Thank you Brooke!!
Made this frittata for brunch today and it was so tasty!! Loved how easy the recipe was to prepare and how fast it comes together! Also, I used almond milk in place of milk with great success, still the fluffiest frittata I’ve ever made! Definitely saving this recipe!
Thank you so much, Casey! 🙂
I look forward to making this at the cabin. Our family and others have enjoyed frittatas here but I have made them off the cuff and never know if I’ve added enough eggs or not. Nice to have a recipe. However, I don’t see the size of the frying pan you use for this recipe. The finished product doesn’t look very thick which affects the cooking time. Did you use a 12” skillet?
How many does this serve? 10 eggs is a lot
Hi, I’m really excited to try this recipe out, but my mom doesn’t like bacon. Could I replace the bacon with ham, and if so, what type? Cooked, uncooked, etc? Thank you!
Yes absolutely you can! You can use either!
Used leftover veggies and fresh veggies and prosciutto. It was really good. My family loved it!