The versatile egg frittata. It's the perfect in-between dish if you want both scrambled eggs and a quiche. I first had frittata when I lived in Rome, at a tiny restaurant called Meridionale (which happened to be right opposite my house) and found myself immediately hooked.
I love that frittatas are so incredibly versatile. Don't like tomatoes? Take 'em out! Want to add more spice? Add a Habanero pepper or Thai chili peppers instead of the traditional bell peppers. Want to make it meatier? Just fry up some bacon or sausage and add it right to the mix. It's what you want to make it, and only takes 30-40 minutes to cook.
What's the difference between a frittata and an omelette?
Glad you asked! When you make an omelette, you cook the eggs first and then fold in the vegetables or the filling in the center. In a frittata, you directly add the filling into the egg mix and cook it together.
What do you put in a frittata?
The beauty of the frittata is that you can literally use any vegetables you have in your fridge to make it more hearty. I typically tend to use some combination of green vegetables (like spinach, broccoli, arugula) with cheese (feta, cheddar, goat cheese), and usually some carrots or peppers for color and diversity. Just make sure to pre-cook your vegetables - I typically just saute them on the pan to bring out the flavors.
You can also easily add bacon or sausage if you want to add meat to your frittata. Cook the meat first, set aside, and then use the rendered fat to cook the rest of your vegetables. Add the meat back before you pour the eggs in.
Are there other ways to make a frittata?
Technically, there are two ways in which a frittata can be made - the traditional "oven to skillet" method (which is what this recipe uses) or just bake it from the start. The difference is that when you cook the frittata on the stove and then transfer, it takes a little less time in the oven. But if you can't use your stove, and just need to get a batch done, check out the recipe notes for how you can do that.Print
A frittata is the perfect cross between scrambled eggs and quiche - load it up with all the vegetables and cheese you want for a delicious breakfast or brunch meal. Great for potlucks!
- 6 large eggs (preferably pasture raised - read about the egg labels you should consider if you're interested in learning more!)
- ½ cup heavy cream
- 1 tbsp butter
- ½ yellow onion (medium size)
- ½ cup tomatoes (use canned tomatoes or 1 Roma tomato)
- 4 cups spinach (organic baby spinach )
- 1 cup mixed peppers (green or red peppers if you want something with a bit of kick; add habanero if you want some heat!)
- ½ cup shredded sharp cheddar
- ½ cup crumbled feta
- 4 scallions (for garnish)
- 1 tsp salt
- 1 tsp black pepper (preferably freshly ground)
- Preheat the oven to 400F
- In a large bowl or the mixing bowl of a stand mixer, add the eggs. heavy cream, salt and pepper. Put this in the refrigerator until ready to bake
- Melt butter in a cast iron skillet (or other oven safe pan) and add onions and peppers - cook until onions are translucent
- Add tomatoes and spinach and cook until the spinach is wilted. Add the peppers to the mix and cook together for a couple more minutes.
- Now, add the egg mix, cheddar, and feta back into the pan and stir well. Save a spoon of feta for topping. Cook until the edges start to turn brown (roughly 1-2 minutes).
- Plop this into the oven and bake for ~10 minutes. After 7-8 minutes, insert a fork into the pan and make sure that the eggs are set.
- Chop up some fresh scallions and garnish the frittata with the leftover feta and scallions
- Baked Frittata Option: After your vegetables are cooked, you can also just add the egg and cheese mixture and then pop the pan into the oven. This time, you might need to bake the frittata for 15-20 minutes to make sure the eggs are set.
- Oven Notes: Place the frittata in the middle rack of the oven to make sure that it doesn't burn. Once you're done baking the frittata, if you want to get a crispier top, you can set your oven to broil (high) and broil for about 1-2 minutes until the top becomes golden brown. Take care to not over brown it!
- Storage: I usually just store my frittata in the fridge for a day or two and then warm the slices in the microwave for ~30 seconds before serving. Freezing the frittata typically makes it really brittle and hard to eat, so I'd just refrigerate this one.
- Category: Breakfast, brunch
- Method: Baked
- Cuisine: American, Italian
Keywords: breakfast frittata, frittata, egg frittata