What Is a Frittata?
Frittata is a glorified omelette or simplified quiche. I make frittata when fridge has to be cleaned out or have too many eggs. Frittata is also any brunch star, makes delicious cold breakfast and travels well to a potluck or picnic.
Frittata is an Italian dish. It incorporates any leftover vegetables, pasta, cheese etc. and then is baked with eggs and a touch of dairy.
I think every single one had a frittata struggle at least once in their life. There is a simple formula for a custardy, not dry and not burnt frittata.
Ingredients You Will Need
Frittata doesn’t mean you go shopping for its ingredients (maybe except the eggs) but rather clean out the fridge and freezer. Going bad veggies, baggies with frozen veggies at the bottom, going bad cheese in the fridge, too many gifted eggs etc.
Here is a basic frittata formula to use any time:
- 5 cups of fresh vegetables
- 12 large eggs
- 3 tbsp whole milk, yogurt or sour cream
- 1/2 cup cheese
How to Make Vegetable Frittata
I prefer to bake frittata in the oven because I feel like it cooks better this way. Bottom doesn’t get burnt like on the stove and it cooks through without burning on top like under the broiler.
Using cast iron skillet or an oven safe ceramic non-stick skillet makes baked frittata easy. I am using 10 inch and it provides 8 generous servings.
- Cook at least 5 cups fresh vegetables first to avoid watery frittata and undercooked vegetables. I chose to saute but you can also use roasted vegetables or leftover grilled vegetables. When mixed with eggs, veggies should be pre-cooked and seasoned. And keep in mind that veggies cook down a lot. 5 cups fresh = 3 cups cooked veggies.
- Whisk 12 eggs with milk and spices in a bowl. Don’t skip dairy as it makes frittata texture more like custard vs. sponge.
- Pour egg mixture on top of veggies sprinkled with half of cheese. Then sprinkle remaining half of cheese on egg mixture. Cheese and layering it adds extra evenly distributed flavor.
- Bake frittata in 350 degrees F oven for 20 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet. Then broil just until golden.
Best Frittata Flavor Combinations
To support everything I have previously said, you can cook frittata with anything. But let me give the best combinations, I think. 🙂
- Spinach, artichoke and feta cheese
- Sun dried tomatoes, spinach and goat cheese
- Brown mushrooms, onions (leeks) and cooked potatoes
- Bacon, spinach and cheddar cheese
- Cherry tomatoes, arugula, garlic, basil and mozzarella cheese
- Asparagus, cooked salmon and Parmesan cheese
- Prosciutto, arugula and fresh Mozzarella cheese
Pictured here is cooked sweet potatoes, broccoli, asparagus, bell pepper and onion. I really cleaned out the fridge with this frittata recipe. 🙂
How to Serve and Reheat Frittata
Frittata might not always look beautiful. Before serving sprinkle with fresh herbs like parsley or chives. Serve with a dollop of pesto, salsa, horseradish or hot sauce.
Veggie frittata stays fresh refrigerated for up to 5 days. You can serve a slice of cold leftover frittata over a toast.
Freeze baked frittata after it has cooled. Place in a gallon size Ziploc bag and let out air as much as possible. Freeze for up to 3 months. Thaw frittata ona counter for 3 hours or overnight.
The best way to reheat frittata is in a microwave. Unfortunately, it is not easy to warm up frittata in an oven or on a skillet. I would just eat it cold then.
More Healthy Breakfast Recipes with Eggs
- Egg muffins
- Sweet potato egg casserole
- Breakfast egg muffins with quinoa
- Healthy breakfast sandwich
- Healthy breakfast casserole
This Vegetable Frittata incorporates leftover veggies, cheese and eggs baked until custardy and creamy. Healthy, protein packed and easy dinner, leftover breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: North American
- 5 cups fresh vegetables, chopped
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 12 large eggs
- 3 tbsp whole milk
- 2 tbsp avocado oil
- 3/4 tsp salt
- Ground black pepper
- Red pepper flakes, to taste
- Preheat 10″ cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add vegetables and garlic, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 350 degrees F.
- In a medium bowl add eggs, milk, salt, pepper, red pepper flakes and whisk well.
- Turn off heat under the skillet. Sprinkle veggies with half of the cheese, pour egg mixture on top and sprinkle with remaining cheese.
- Bake for 20 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet.
- Then broil until golden brown.
- Let vegetable frittata cool for 10 minutes, then slice into 8 pieces and serve warm or cold.
Store: Refrigerate in a container for up to 5 days.
Freeze: Freeze baked frittata after it has cooled. Place in a gallon size Ziploc bag and let out air as much as possible. Freeze for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.