Ingredients
Base
- 8 large eggs
- 1/3 cup milk or cream
(Any milk works: dairy, almond, oat) - 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
Choose about 1 1/2 to 2 cups total:
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, diced
- 1 cup spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup zucchini, diced
Optional Add-ins
- 1/2 cup shredded cheese (cheddar, mozzarella, feta, or goat cheese)
- 1/2 cup cooked bacon, sausage, or ham
- 1 tablespoon olive oil or butter
Equipment
- Oven-safe skillet (8–10 inches) or baking dish
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
If you’re using a baking dish instead of a skillet, lightly grease it and set it aside.
2. Cook the Vegetables
Heat the olive oil or butter in an oven-safe skillet over medium heat.
Add the onion and cook for 2 to 3 minutes until soft.
Add the remaining vegetables and cook for another 3 to 5 minutes, stirring occasionally. You want them tender but not browned. If using spinach, add it last and cook just until wilted.
If using meat, stir it in now so it warms through.
3. Mix the Eggs
In a large bowl, whisk together:
- Eggs
- Milk or cream
- Salt
- Black pepper
Whisk until the mixture is fully combined and slightly frothy. This helps make the frittata light instead of dense.
4. Combine and Add Cheese
Pour the egg mixture evenly over the vegetables in the skillet.
If using cheese, sprinkle it evenly over the top.
Let the mixture sit on the stove for about 1 minute, just until the edges barely start to set.
5. Bake the Frittata
Transfer the skillet to the oven.
Bake for 18 to 25 minutes, depending on thickness, until:
- The center is just set
- The top looks lightly puffed
- A knife inserted in the middle comes out clean
Avoid overbaking, which can make the eggs dry.
6. Rest and Serve
Remove from the oven and let the frittata rest for 5 minutes.
This helps it firm up and makes slicing easier.
Slice into wedges and serve warm.
Serving Ideas
- With toast or gluten-free bread
- With a simple side salad
- With roasted potatoes or fruit
- Cold or room temperature for grab-and-go breakfasts
