A classic egg frittata is an open-faced omelet made with various vegetables, seasonings, herbs, sometimes bacon, sausage, or ham, and shredded cheese like cheddar and Monterey Jack Cheese. Frittatas are quick to come together and are always a welcome sight on the breakfast or brunch table.
Once the meat and vegetables are cooked on the stovetop, the eggs and cheese are added, and using an ovenproof skillet, it finishes baking in the oven. I love to serve it for brunch with banana pancakes, French toast, and crumb cake.
What is a Frittata
A frittata is an egg dish that is loaded with veggies, meat, cheese, and just about any leftover you have at your disposal. It is similar to a quiche, but it does not have a crust. While a quiche is custard-like with a fair amount of heavy cream, a frittata only uses a small amount, and that amount can be replaced with full fat dairy like half n half or whole milk.
How to make an Egg Frittata
Start by cooking the potatoes in a little vegetable oil or olive oil in a large ovenproof non-stick skillet or cast iron skillet over medium-low heat. As they begin to brown, start adding your other veggies like onions, mushrooms, zucchini, and red bell pepper. I usually stagger them in the pan in that order as I am cutting them. Continue cooking until your potatoes are almost fork-tender.
Then lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly. In a large bowl, stire together the eggs, whipping cream, cheddar cheese, and parmesan. Pour the egg mixture over the veggies and bake for about 25 minutes or until the frittata is lightly browned and puffy and the eggs are set. Then let it sit for about 5 minutes before slicing.
Recipes notes and helpful tips
- Use a nonstick ovenproof skillet for easy removal of the frittata.
- Remember that the handle of an ovenproof skillet will get very hot. Hot skillet handle covers are inexpensive and practical for recipes like this reminding us not to touch the hot handle.
- Cut the veggies small so a little bit of each vegetable ends up in every bite.
- Other vegetables to use are asparagus, cherry tomatoes, cauliflower, green onions, spinach, and artichoke hearts,
- Use fresh herbs when possible. Fresh thyme adds a ton of flavor and aroma.
- Gold or red potatoes work best with this recipe. They are a little waxy and hold their shape well without breaking down.
- Half and half or milk can be substituted for the cream but keep in mind that the end result will not be as creamy.
- Let the frittata cool for about 5 minutes before slicing. Then top with fresh herbs like thyme, parsley, basil, or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
How to freeze a frittata
After baking, let the frittata fully cool. Then cut it into even slices and place it on a baking sheet covered with parchment paper. Place the sheet on a level surface in the freezer. Once frozen, transfer the pieces to individual heavy-duty quart freezer bags for up to 2 months. Then remove how many pieces you would like from the freezer as you have the option to remove them one at a time. Place them in the refrigerator to thaw overnight and reheat in the microwave at reduced power. You can also freeze the whole frittata.
Egg Frittata Recipe Combinations
- Ham and Sweet Potato – with plenty of sharp cheddar cheese, bell peppers, and fresh snipped rosemary.
- Broccoli – with bacon, goat cheese, Yukon Gold potatoes, and fresh thyme leaves.
- Spinach – with onions, feta, and dill.
- Denver style – with onions, bell peppers, ham, and Swiss cheese.
- Tex-Mex- with chorizo, potatoes, onions, bell peppers, jalapenos, cumin, and Pepper Jack cheese.
More egg recipes you will love!
Egg Frittata
Ingredients
- 3 tablespoons vegetable oil
- 2 yellow potatoes cut in small cubes
- 1 medium onion chopped
- 8 ounces mushrooms thick sliced
- 1 small zucchini cut in small cubes
- ½ red pepper cut in small dice
- 2 clove garlic minced
- 2 tablespoons fresh thyme leaves see notes
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 10 eggs
- ¼ cup heavy whipping cream
- ½ cup cheddar cheese finely grated
- ½ cup fresh grated Parmesan
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat.
- Add the potatoes and cook until they begin to brown, stirring a couple of times. As they begin to brown, start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
- Lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly.
- In a large bowl, whisk together the eggs, whipping cream, cheddar cheese, and Parmesan Cheese. Pour the egg mixture over the veggies. Bake for 20-25 minutes or until the frittata is lightly browned and puffy and the eggs are set.
- Let sit for 5 minutes before slicing.
Notes
- Use a nonstick ovenproof skillet for easy removal of the frittata.
- Remember that the handle of an ovenproof skillet will get very hot. Hot skillet handle covers are inexpensive and practical for recipes like this reminding us not to touch the hot handle.
- Cut the veggies small so a bit of each vegetable ends up in every bite.
- Use fresh herbs when possible. Fresh thyme adds a ton of flavor and aroma.
- Gold or red potatoes work best with this recipe. They are a little waxy and hold their shape well without breaking down.
- Half and half or milk can be substituted for the cream but keep in mind that the end result will not be as creamy.
- Let the frittata cool for about 5 minutes before slicing. Then top with fresh herbs like thyme, parsley, or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
Nutrition
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Jennifer L Prince
This sounds delicious! I think I’d make the spinach or broccoli ones. So so good!!
Beth Pierce
Thanks, Jennifer! Enjoy!
Lesa
What a great weekend breakfast. Everyone enjoyed the frittata!
Jack
What a great frittata recipe. I love breakfast! Thank you for sharing this lovely recipe!
Barbie Ritzman
Oh, yummy. This egg frittata looks like something I could make. I always mess up an omelet, now I won’t this way!
Monidipa Dutta
I use the same recipe at home for this. This is one of our family favourite.
Neely Moldovan
Big fan of frittatas! They are so so yummy and easy to make!
Debbie
I’ve never tried to make an egg frittata. This recipe is easy to follow and sounds delicious! I’m inspired to try this for my next breakfast!
Rose Ann Sales
Wow! This was absolutely delicious and tasty, and easy to make. This hit the spot just right.
Stephanie
This recipe for an egg frittata is great for any meal! Thanks for the detailed instructions. Knowing when to add which ingredients really helps – each element was done to perfection.
Nyxie
I love frittata but haven’t had it in so long! I might have to convince my husband that this is tonights dinner!
Olga
Mmm, it is 9 pm here, and I’m craving egg frittata. I will make your recipe tomorrow morning. I love good protein breakfast.
Faith Stephenson
Definitely going to try this recipe! Yum! My son will love this, I’m sure he will love it
Mila R
For me there is no classic egg frittata without bacon … maybe double bacon… lol
Krystle
This recipe never fails, and I make it brunch often. Super easy to customize with what you have in the fridge too.
Fransic verso
This was so good! I made it for dinner. I love breakfast for dinner. Thank you for sharing!
Bill
I’ve never had an amazing frittata before but it’s time to try one. I would add more mushrooms to this If I can.
Beth Pierce
You can certainly add more mushrooms.
Pooja
This was perfect for our Sunday breakfast. I really enjoyed it. Next time I make it I am going to add some fresh garden tomatoes. I just love tomatoes and eggs.
Stephanie
I love the idea of finishing it in the oven! I usually try to flip mine and sometimes it works, sometimes it makes a mess and we end up with scrambled eggs with toppings!
Beth Pierce
I understand completely. Enjoy!
Marysa
We enjoy quiches, and I think we would really like your egg frittata recipe. I will have to make this with my daughter for a weekend brunch.
Beth Pierce
Thanks! Enjoy!!
Catalina
I would like to have this egg frittata for my family Sunday brunch! Love how rich is!
Richelle Milar
Oh my! This was a really amazing recipe! I will make it again and again. Thanks for sharing.
Kathy
It has been so long since I had a frittata and this was so good! Thanks for the delicious recipe.
MJ
So easy and so delicious! I love that it makes enough to feed our whole family, including hungry teenagers 🙂 Can’t wait to make the Tex Mex version you suggest next!
Beth Pierce
Thanks MJ! So glad that your family liked it!
Jill
I haven’t made a frittata in a long time. Thanks for my Saturday breakfast idea! 🙂
Suja md
This looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe 🙂
Kechi
What a beautiful looking frittata! I like that it is packed with veggies, and I cannot wait to try!
Terri Steffes
I adore frittatas. They are so delicious and I love how you can create your own special version.
Tammy
This was so good! I love frittatas and for low carb, all I had to do was leave out the potatoes.
Eileen M Loya
This would be a perfect breakfast meal for my super active sons. It is going to give them the energy and nutrition they need before they head out for sports practice. Thanks for the recipe and the different variations I can also try.
Tami Creates
Ooh, this looks so good! Perfect brunch food!
Kelli A
I make something similar probably once a week for my husband, its a nice quick and filling dinner for when its just he two of us!
Beth Pierce
So true!
Amber Myers
This was absolutely delicious. I would make this for any meal really. I love egg dishes!
Ally
I’m not sure what this means: As they begin to brown start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
Beth Pierce
Once the potatoes begin to brown add the onions and cook 1-2 minutes. Then add the mushrooms and cook 1-2 minutes. Then add the zucchini and cook 1-2 minutes. Then add the bell pepper and cook 1-2 minutes. These vegetables cook best at a little different rates so you can almost cut them at the same rate that you are adding them to the pan.
Jenny
With Easter coming, I’ve been thinking about Aunt Lila, who served this after mass every year, from her collection of cast iron pans, for 20 or 30 family members, with special Easter homemade bread, and fresh pineapple, which wasn’t seen much back then! And then dozens of pastries and treats. Great, great memories. I’ll be making some this weekend, I think!
Beth Pierce
What a great memory! Thanks for sharing!
Susan
1/5 cup cheese?
Beth Pierce
It is a typo. It is supposed to be a 1/2 cup.
Juliane
Woah! This was quite yummy! My whole family enjoyed it!
Sandra
This is such an amazing egg fritata recipe! Everyone at my house really loved it!
Erin | Dinners,Dishes and Dessert
YUM!!! I love this delicious version!!!
Catalina
What a great idea for Sunday brunch! A good frittata is always a good dish!
Sandra
I love how quick and easy this is to make! Delicious!!
Erik
So easy, and I love the add ins! Definitely going on the brunch menu!