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.
Frittata Vs Quiche
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.
Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!
5 from 86 votes↑ Click stars to rate now!
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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.
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Cool Time 5 minutes minutes
Total Time 45 minutes minutes
Servings 6 servings
Author Holly Nilsson
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup mixed vegetables peppers, mushrooms, zucchini, etc
- 1 ½ cups cooked potatoes or hash browns, or leftover pasta
- 8 large eggs
- ¼ cup half and half or light cream or sour cream
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 8 slices bacon cooked, chopped, or ½ cup diced ham
- 2 green onions sliced, or chives
- ½ cup shredded cheddar cheese
- 1 tablespoon fresh parsley chopped, or basil or dill
Instructions
Preheat the oven to 400°F.
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.
Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.
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.
Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting. Serve warm.
Video
Notes
- 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!
5 from 86 votes
Nutrition Information
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.
Categories:
Breakfast, Healthy Recipes, Low Carb, Lunch, Meatless Main Dishes, Recipes
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 86 votes (74 ratings without comment)
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Comments
we really enjoyed this one
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So glad you loved it!
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excellent perfect
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Has anyone tried to freeze this? I won’t be using heavy cream or the feta.
Thanks!
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This dish freezes well Cathy.
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Yum! Here are the veggies I had on hand: Red and Yellow Bell Peppers, Onions, and Sundried Tomatoes. After simmering together, I added bacon bits and ham. For the custard, I used Heavy Cream because that’s all I had. For the topping I used up the last of a bag of Shredded Mozzarella and added some shredded Italian blend, and sparsely added crumbled Feta, and sprinkle the top with sliced green onion. It is Great! I love these recipes where we can be flexible with what is in the Pantry.
I used my Cast Iron Skillet and it cooked perfectly in 14 minutes, no need to broil, either. It is beautiful!
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Wow i really love that recipe
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I just love your recipes .
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I am so glad you are enjoying the recipes Annette!
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Wonderful recipe!!
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Can you make this on top of the stove?
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I have only tried the recipe as written so I can’t say for sure Cindy, but I think it should work just fine. After adding the egg mixture I would cover the skillet and reduce the heat to medium-low. Cook until the egg is lightly browned on the bottom, 3 to 5 minutes and then flip the frittata and cook 1 to 2 minutes more. If you try it, I would love to hear how it turns out!
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This was fantastic!
I’ve made many quiches, but never a frittata and this recipe is perfect. Thank you so much!
I found it because I searched for roasted potatoes 350 degrees because I was making them with a pork loin at that temp. I always make them at 425 and didn’t know if I could do them at a lower temp so I found your recipe with its helpful cooking times at different temps. There was a link to this recipe for leftovers.
My daughter is a vegetarian, so I made it using butter and without bacon in case she wanted to try it. I had the leftover potatoes and some spinach/arugula in the fridge. I also threw in some leftover caramelized onions I had. I didn’t have heavy cream, only half-and-half, and I think that increased the cooking time. Next time I’ll use the heavy cream and saute the veggies in bacon grease even if I don’t have actual bacon.
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Just reread the recipe and saw that it called for light cream, not heavy, so I wasn’t as far off as I originally thought.
This was a hit. My husband can’t wait for me to make it again and plans to have the leftovers for breakfast tomorrow.
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So happy this recipe was able to work for all of you, Monica! Your additions sound delicious.
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Totally totally yum !
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In my last rating I meant it to be a 5 star!!
I meant to say that I made it with sausage and mushrooms and green peppers and a bit of onions that I cooked ahead and cheese !
Oh my goodness so yummy!
I will definitely be making it again!!
Thank you very much Holly!!Reply
Fabulous recipe!! Made a veggie omelet- added a little cayenne pepper….must be the Louisiana girl in me. :)
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So happy you loved it Lauren!
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Can I use heavy whipping cream instead of light cream?
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Yes, this will work just fine Melissa. Enjoy!
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If using frozen hashbrowns do you still fry them or just add them to the mixture as is?
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Hi Pat, you will want to fry or pre-cook them in some way so that they are fully cooked when added to the frittata in step 2.
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This was not only delicious but it was beautiful. I subbed roasted cauliflower for potatoes and used 2% milk instead of cream, and it still rose like a soufflé. Will add this one to my favorites!
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Love this recipe, I make it at least twice a month for Sunday brunch with a side salad. It’s so adaptable, you can add any ingredients you like. I don’t use bacon I use cooked diced ham. Thanks Holly, I am a subscriber as I love a lot of your recipes.
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Thank you so much for following along Maggie, so glad you’ve loved this recipe!
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I don’t have light cream can I use whole milk or half & half in recipe
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Half and half is perfect.
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OMG I love this recipe and so does my husband. We like to have it for brunch on Sundays with a salad. Yum, Yum.
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This is the perfect brunch!! So glad you loved it.
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