A classic egg frittata is an open faced omelet made with an array of vegetables, seasonings, herbs, sometimes bacon, sausage or ham, and shredded cheese like cheddar and Monterey Jack Cheese. Frittatas are quick to come together and 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.
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 whisk 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 is going to get very hot. Hot skillet handle covers are inexpensive and they are 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.
- 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 they 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 a reduced power.
How to freeze a frittata
After baking let the frittata fully cool. Then cut it into even slices and place 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 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 a 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, smoked gouda, Yukon Gold potatoes, and fresh thyme leaves.
- Spinach – with onions, feta, and dill.
- Denver style – with onions, bell peppers, ham, and cheddar cheese.
- Tex-Mex- with chorizo, potatoes, onions, bell peppers, jalapenos, cumin, and Pepper Jack cheese.
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Egg Frittata
A quick and tasty easy Egg Frittata made with potatoes, onions, zucchini, mushrooms, red bell pepper, cheddar, and Parmesan Cheese. Cook up a tasty one today and enjoy all the health benefits of eggs, vegetables and cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: breakfast
- Method: stovetop/bake
- Cuisine: American
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 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 is going to get very hot. Hot skillet handle covers are inexpensive and they are 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.
- 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 they 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 a reduced power.
Keywords: what is a a frittata, vegetable frittata, breakfast frittata
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