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 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
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.
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