Get off to a winning start in the morning with this delicious and easy egg frittata recipe!
Chock full of protein, starch, and vegetables, this breakfast frittata is a complete meal in one skillet. Ham, eggs, cheese, hash browns, and vegetables are baked in an oven-safe pan, making a true breakfast of champions!
What is a Frittata?
Frittatas are a cross between an omelet and a quiche, but without having to roll out a pastry or endure the hazards of folding and flipping! Instead, scrambled eggs are poured over the meat and other ingredients, baked until set, then cut into wedges and served. Easier than pie!
Easy Frittata Recipe
- Frittatas are a versatile breakfast or brunch! Just about anything tastes great in this forgiving recipe, and it’s the perfect way to use up leftover bits of meat and vegetables from the week before.
- Low-carb frittata is a good way to keep to a keto regimen. Just reduce or eliminate the hash browns.
- Who doesn’t love a simple one-skillet meal? Frittatas don’t require fussing or tending, and there is no worry about flipping it over either! The skillet can go from oven to table, for a casual weekend breakfast with guests.
- This breakfast frittata is ideal to make ahead of time. Just prep the ingredients the night before and refrigerate. Then simply pour into a skillet and bake in the morning.
- Filling frittata is one of those satisfying morning meals. It can sustain even a hearty appetite until late afternoon or evening! For the ultimate portion control, consider making mini frittatas using a muffin tin instead of a skillet!
Ingredients and Variations
Protein – There’s really no substitute for eggs in this recipe, which bind all the ingredients together into a soft custard. Use large, fresh eggs and scramble until smooth and frothy. Diced ham always goes great with eggs, and so does bacon or sausage, either hot or sweet. Even diced chicken or ground beef can be added. Anything goes in a frittata!
Cream – Go for full-fat cream here, to give the best flavor. In a pinch, use yogurt, half-and-half, or even buttermilk.
Starch – It’s hard to find a replacement for potato hash browns in a frittata. They give body to the frittata, and help hold it together while cutting and serving. And they are delicious!
Vegetables & Mix-Ins – Again, anything goes! Fresh is always best, but frozen mixed vegetables will work well, just saute them first before adding the egg. Onion, asparagus, broccoli, spinach, peppers, and mushrooms are all favorite fillers for a frittata. Cherry tomatoes or zucchini are other tasty options, and leftover veggies like broccolini or asparagus would make delicious additions.
Cheese – Use a variety that has a sharp bite for optimal flavor, to complement the other flavors. Sharp cheddar, blue cheese, feta, or Gruyere all taste great with eggs and ham!
How to Make an Egg Frittata
- Scramble eggs with cream and seasonings and set aside (as per the recipe below).
- In a large oven-safe skillet, sauté vegetables in oil, then add hash browns.
- Sprinkle ham and onion over the vegetables.
- Spread vegetables and meat evenly in the pan, then carefully pour the egg mixture over the top and sprinkle with cheese.
- Bake until the eggs are just set.
What Goes With a Frittata?
The salty, savory flavors in a frittata taste especially good with a sweet breakfast bread. Consider serving this dish with apple banana bread fluffy and tender zucchini bread, or sticky-sweet monkey bread.
The cooked frittata will keep in the refrigerator for 3-4 days. To freeze, wrap in individual portions and place in a freezer bag for up to 3 months. It should be reheated straight from the freezer in the microwave or oven until piping hot through the middle.
Other Easy Breakfast Recipes!
Easy Egg Frittata Recipe
- 8 eggs
- ¼ cup light cream
- ½ teaspoon dry mustard
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ½ cups hashbrowns shredded or cubed, or leftover potatoes.
- 1 cup diced mixed vegetables peppers, mushrooms, or frozen mixed veggies
- ½ cup diced ham or 8 slices of bacon, cooked and chopped
- 2 green onions sliced
- ½ cup cheddar cheese shredded
- 1 tablespoon fresh parsley or basil optional
- Preheat oven to 400°F.
- In a medium bowl, whisk together eggs, light cream, dry mustard and seasonings. Set aside
- Heat oil in a 10" oven-proof skillet and cook vegetables until tender-crisp, about 3-4 minutes. Add hash browns and cook an additional 5 minutes. Remove from heat.
- Ensure the vegetable mixture is spread evenly over the skillet. Sprinkle the ham and green onion over the vegetables.
- Pour egg mixture over vegetables, sprinkle with cheese and fresh herbs (optional).
- Bake 12-14 minutes or until eggs are just set. Broil 1-2 minutes if the top of the eggs still looks soft. Remove from oven and let sit for 5 minutes before cutting.
- Do not overcook the frittata, eggs that are just set are best.
- Set frittata under the broiler for a few minutes if tops of eggs need to firm up.
- Check to see if eggs are at a recommended safe temperature of 165˚F.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe inspired by Spend With Pennies