Description
This easy frittata recipe is a simple and nutritious dish perfect for any time of day. It uses basic ingredients and can be customized with your favorite veggies or meats for a tasty breakfast or meal.
Ingredients
Scale
- 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
- 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
- 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
- Heat the oven to 375°F 191°C.
- Whisk eggs, milk, salt, and pepper together in a medium bowl and blend in about 3/4 cup of the cheese, saving the rest for later.
- Warm olive oil in an oven-safe skillet 2 inch deep and 10 to 12 inch diameter over medium heat then cook garlic briefly without browning.
- For the vegetable version, add onion and sweet potato to the skillet and cook until they soften about 5 minutes, then add zucchini and bell pepper with salt and pepper for an additional 5 minutes.
- Pour the egg and cheese mix over vegetables and cook without stirring for 5 minutes until edges begin to set and bubble.
- Sprinkle remaining cheese on top and move the skillet to the oven center rack; bake 22 to 26 minutes until puffed and no longer jiggly in the middle.
- Set skillet on a rack to cool at least 10 minutes before slicing; topping with parsley if wished.
- For the Mediterranean variation, fold spinach, tomatoes, artichokes, and prosciutto if used into the egg mixture and pour into skillet with garlic; cook 5 minutes without stirring to set edges.
- Add remaining cheese on top and bake as described.
- Cool 10 minutes before slicing to allow setting.
Notes
- Cover leftover frittata and store in the refrigerator for up to 5 days
- Reheat slices in the microwave or oven at 350°F 177°C until warmed
- Freeze fully baked cooled slices for up to 3 months and thaw before reheating
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baked
Nutrition
- Serving Size: 1 slice vegetable frittata
- Calories: 179
- Sugar: 2.3 g
- Sodium: 340.4 mg
- Fat: 12.1 g
- Carbohydrates: 6.3 g
- Protein: 11.1 g
- Cholesterol: 202.6 mg