Basic Frittata Recipe

This basic frittata recipe can be customized with almost any vegetable, meat and cheese to make a fabulous meal any time of the day. Great for using up leftovers.

Course Breakfast, Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 174kcal

Author Toni Dash

Ingredients

1 tablespoon Olive oil or unsalted butter
2 cups prepared Vegetables or Meat 2 cups total
6-8 Eggs
1/4 cup Heavy Cream Half and Half or whole milk may be substituted
1 cup shredded Cheese
1/4-1/2 teaspoon kosher salt
1/4-1/2 teaspoon ground black pepper
seasonings

Instructions

Preheat the oven to 400 degrees.
If starting with uncooked vegetables: Add 1 tablespoon of olive oil or butter to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the vegetable to sauté and cook until done.
If starting with previously cooked vegetable and/or meat: Add 1 tablespoon of olive oil or butter a 10-inch cast iron or other heat proof skillet over medium heat. Add the vegetables and/or meat and toss just to warm through.
In a large mixing bowl whisk the eggs together. Add in the cream (or half and half), salt, pepper, 3/4 cups of the cheese; whisk to combine.
Spread the skillet mixture (vegetables + meat) to evenly cover the bottom of the skillet.
Pour the egg mixture evenly over the vegetable/meat mixture in the skillet.
Allow the frittata to cook undisturbed over medium heat until the edges are set; 3-4 minutes.
Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy and very lightly browned.
NOTE: cooking time can vary based on the ingredients being use.
Sprinkle on the remaining ¼ cup cheese and allow to melt 1-2 minutes.
Remove from oven, cut into 8 wedges and serve immediately. Any leftovers may be stored in the refrigerator and reheated in the microwave or oven.

Notes

Cooking time is estimated and may change depending on the ingredients added.

The nutritional facts do not include vegetables or meat that might be added to the frittata recipe.

Storing it

Allow to cool after cooking, cover tightly with plastic wrap and store in the refrigerator for up to 3-4 days. Slices can be stored in sealed containers too.

To freeze: allow to cool. Wrap tightly with plastic wrap followed by foil. Freeze for 2-3 months. Thaw in the refrigerator and reheat in the oven or microwave.

Ingredients suggestions

Vegetables: onions, leeks or shallots, mushrooms, spinach, kale, Swiss chard or other greens, potatoes (perfect for leftover roasted potatoes or mashed potatoes), garlic, sweet bell pepper, broccoli, asparagus.

Meat: cooked bacon, leftover holiday turkey or ham, pre-cooked sausages (just slice and add), pulled pork, rotisserie chicken, leftover steak.

Cheese: shredded mild or sharp cheddar cheese, Monterey Jack (regular or pepper jack), gouda (regular or smoked), havarti (regular or with dill), goat cheese, feta cheese, blue cheese (use in moderation as the bold flavor can take over the frittata flavor).

Nutrition