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.
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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Preheat the oven to 400°F.
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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.
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Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.
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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.
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Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.
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Remove from the oven and cool 5 minutes before cutting. Serve warm.
- 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!
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.
