This oven frittata recipe is easy to make with fresh ingredients!
Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!
What is a Frittata?
A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.
- With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
- It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
- This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
- Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.
Frittata Vs Quiche
Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.
Frittata Ingredients
Frittatas are a great way to use up leftovers including potatoes or pasta.
- Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
- Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
- Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
- Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
- Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
- Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
How to Make a Frittata
- Soften the veggies in an oven-safe pan until tender.
- Whisk eggs, cream, and seasonings in a bowl.
- Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
- Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
Holly’s Top Tips
- Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
- Be sure the vegetables are cooked so they don’t release water into the frittata.
- Garnish the frittata with arugula or fresh herbs for serving.
- Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.
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Easy Frittata Recipe
This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.
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Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Cool Time 5 minutes minutes
Total Time 45 minutes minutes
Servings 6 servings
Author Holly Nilsson
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup mixed vegetables peppers, mushrooms, zucchini, etc
- 1 ½ cups cooked potatoes or hash browns, or leftover pasta
- 8 large eggs
- ¼ cup half and half or light cream or sour cream
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 8 slices bacon cooked, chopped, or ½ cup diced ham
- 2 green onions sliced, or chives
- ½ cup shredded cheddar cheese
- 1 tablespoon fresh parsley chopped, or basil or dill
Instructions
Preheat the oven to 400°F.
In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.
Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.
Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.
Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting. Serve warm.
Video
Notes
- Ensure vegetables and meats are pre-cooked.
- If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
- Heavy cream, whole milk, or Greek yogurt can substituted for half and half.
- Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
- If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
- Leftover frittata reheats well and makes great sandwiches on toast!
5 from 83 votes
Nutrition Information
Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Lunch, Main Course
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Categories:
Breakfast, Healthy Recipes, Low Carb, Lunch, Meatless Main Dishes, Recipes
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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