A homemade Egg Frittata is a fast and easy way to start the day!
Fresh eggs, meat, and veggies are cooked in one delish dish that feeds everyone. Make this egg frittata recipe for breakfast, brunch, or even a light supper in just one skillet that goes from stovetop to oven, and then straight to the table. Be sure to cut and serve it in wedges for an elegant look.
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Egg Frittata Recipe
- Unlike omelets that need flipping or quiches that need crusts, frittatas are simpler. Just mix and cook for a total time and energy saver in the kitchen!
- Loaded with any kind of meat, vegetables, and cheese, frittatas are a healthy, filling, and low-carb way to energize the day.
- Prep egg frittatas on the weekend and serve them all week long – they taste better the next day!
EGGS & DAIRY: Frittatas get their fluffy texture from plenty of eggs, cream, and cheese. Use large eggs and full-fat dairy and cheese for the richest flavor. Use straight cheddar or mix it up and use Monterey Jack, Swiss, Feta, or even Cotija or Bleu cheese crumbles.
MEATS & VEGGIES: Use this recipe as a template for new combinations! Here there are bacon pieces, hash browns, and a variety of mixed vegetables, plus green onions, and some seasonings. Jimmy Dean makes a variety of ground and link sausage blends and ham steaks that will give frittatas a whole new flavor. Create a signature frittata using chopped spinach, sliced mushrooms, diced tomatoes, chopped broccoli, asparagus, or frozen diced potatoes.
How to Make Egg Frittata
Need something different than the same old breakfast? A frittata is the perfect solution, and it’s ready in minutes:
- Sauté veggies in oil, then add the hash browns.
- Prepare the batter and add the bacon & green onion.
- Pour batter into the skillet, top with cheese, and bake until just set.
- Broil until the top is golden brown. Let the frittata set before slicing.
Frittata Muffins and Mini-Loaves
Frittata muffins and mini-loaves are mini bites of healthy goodness. They make for great grab-and-go snacks after the game or a workout. Or warm a couple up to send with the kids on a busy morning! Simply transfer the batter to a greased muffin tin or mini loaf pan before baking. Cool and keep in a zippered bag in the refrigerator.
Frittata Tips & Time Savers
- For a protein-packed frittata with less cholesterol, use 6 whole eggs and 2 egg whites.
- If using fresh veggies, prep them the night before or place frozen potatoes and vegetables in the refrigerator overnight to thaw.
- This recipe is perfect to use up leftover veggies, like broccolini or asparagus.
- For a casserole version, place the cooked veggies on the bottom of a casserole dish and cover with the egg mixture. Bake as directed in the recipe.
- Frittatas taste the best when the eggs are fluffy, so remember to pull the skillet from the oven when the eggs are just set. They will continue to cook while it’s resting.
Egg frittatas are just as delicious served fresh from the oven as they are served cold. And it makes excellent leftovers for workday lunches! Reheat leftover frittata on a plate covered with a clean, wet paper towel. The steam will add moisture back into the frittata making it taste like it just came out of the oven!
Other Easy Breakfast Recipes!
- Breakfast Enchilada Casserole – perfect brunch recipe.
- Egg Muffins – make ahead for busy mornings.
- Eggs Benedict Casserole – 10 minute prep!
- Hash Brown Breakfast Casserole – hearty and delicious.
- 1 Tablespoon olive oil
- 1 ½ cups hashbrowns shredded or cubed, or leftover potatoes.
- 1 cup mixed vegetables peppers, mushrooms, or frozen mixed veggies
- 8 slices bacon chopped, or ½ cup diced ham
- 2 green onions sliced
- ¼ teaspoon seasoned salt or to taste
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- 8 eggs
- ¼ cup light cream
- ½ cup cheddar cheese shredded
- 1 Tablespoon fresh parsley or basil optional
- Preheat oven to 400°F.
- In an 8" skillet, add olive oil and cook vegetables until tender-crisp, about 3-4 minutes. Add hashbrowns and cook an additional 5 minutes.
- In a medium bowl, whisk together eggs, light cream, dry mustard and seasonings. Add bacon and green onion.
- Pour egg mixture over vegetables and sprinkle with cheese, and fresh herbs (optional).
- Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes. Remove from oven and let sit for 5 minutes before cutting.
Recipe inspired by Spend With Pennies