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.

Course Breakfast

Cuisine American

Keyword egg frittata, frittata recipe, how to make a frittata, what is a frittata

Prep Time 20

Cook Time 25

Servings servings

Calories 264kcal

Author Beth Pierce

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.
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.
Substitute half and half or milk for the cream, but the 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.

Nutrition