We’ve all been there: a busy week night, a crazy day with errands and outings, or a lazy weekend morning. None of these scenarios scream “I want to cook something fancy!” What they need is something quick, easy, healthy, and delicious. Enter frittata!
No matter what meal it is, frittata can fit the bill. You can use it to empty out the fridge, impress company, or just fill your family’s belly without slaving over a hot stove all day. Frittata has come to be one of my favorite go-to recipes, so I wanted to share my recipe with you, as well as a few ideas for different variations!
What is Frittata?
Frittata is an Italian word meaning “fried.” So essentially, all a frittata is is a big fried egg! The dish originated in Italy, has since become popular all over the world. I like to think of it as a quiche without the crust. And while quiches are great, I prefer the frittata for two big reasons. Less calories and less work!
Frittatas are made from eggs and any combination of meat and/ or veggies. They are traditionally thrown into a hot cast iron skillet, then baked til cooked through. Sometimes they are really just an oven-cooked omelette, but other times the eggs are whipped to give the frittata a fluffier texture. It’s all up to you!
What You Need to Make Frittata
Ingredients
A plain frittata really only requires three ingredients. I’ve listed the main ingredients below, followed by some optional additions.
Eggs – I crack eight to ten eggs depending on how many people I’m serving/ how hungry we are.
Cream (or milk, or plant-based milk) – Add 1/4 cup of cream (or your dairy alternative of choice) when mixing the eggs. This will help the eggs come together nicely and make them a little richer.
Oil or Butter – Just to grease the pan. You can use butter, bacon grease, avocado oil, or coconut oil. Any work and all add a slightly different flavor.
Salt and Pepper – To taste.
(Optional Additions)
Cheese – Not required, but much appreciated. You can add up to a cup of cheese in and on top of your frittata. I don’t specify amounts because I don’t measure, and everyone has their own preferences. Some good cheeses to use for frittata are: Cheddar, Swiss, Goat Cheese, and Parmesan.
Vegetables – My favorite way to empty the fridge! The possibilities are endless here. A few favorites are: spinach, broccoli, zucchini, peppers, tomatoes, and mushrooms. Use some with a meat or two, or all of them for a delicious vegetarian friendly frittata!
Meat– Obvious choices here are bacon or sausage because of the “brunchy” reputation frittata gets. But don’t be limited to just that! Try ham, chicken, ground beef, steak, or whatever fits your fancy!
Kitchen Equipment
Cast Iron Skillet – It’s not required, but it makes things a lot easier. I use a 10 1/4″ skillet normally, but you can use a larger one if you’re serving a lot of people. You’ll just need to adjust the amount of eggs to a dozen or more. You can sauté the meat and veggies in the skillet, then pour your beaten eggs over top and throw it directly in the oven. You could also bake the frittata in a baking dish, but a cast iron skillet just makes clean up easier which is always a win in my book! Plus, a well seasoned skillet helps keep things from sticking.
What to Serve with Frittata
You can pair a lot of side dishes with frittata, and really customize the feel of your meal. If you want a heartier meal for dinner, you could pair roasted potatoes with it or even a side of pasta. For something lighter, I love serving it with a fresh greens salad from our garden. A light lemon vinaigrette makes it absolutely perfect for summer breakfasts on our patio!
If you are entertaining and want some pairings to serve with your frittata, a fruit salad is a great make ahead option. You could also serve some toast or english muffins with butter and jam for a sweet pairing.
My Favorite Frittatas
Here are a few flavor combinations I have tried and loved! Leave some of your favorite flavors in the comments, I would love to try some different variations!
Bacon & Cheddar – Classic, pleases everyone, and is nice and savory.
Sausage, Mushroom, & Spinach – A nice omnivorous option, this one has a good balance of meat and veggies. You could also add some cheese of your choice.
Sun Dried Tomato, Basil, & Parmesan – I made this one for brunch when I was at a loss for one last vegetarian option, and it turned out to be everyone’s favorite (even over the bacon cheddar)!
Broccoli, Onion, & Goat Cheese – Lovely, tart goat cheese elevates the broccoli and eggs and creates a flavor combo that keeps you coming back for more!
Quick & Easy Frittata
Ingredients
- 8 eggs
- 1/4 cup cream or milk (or dairy alternative)
- 1 tbsp oil (or butter, avocado oil, or coconut oil)
- Salt & pepper to taste
- Cheese of choice (cheddar, goat cheese, parmesan)
- Vegetables of your choice (spinach, broccoli, zucchini, onions, mushrooms)
- Meat of your choice (bacon, sausage, chicken, ham)
Directions
- Preheat oven to 400°.
- Beat eggs and cream together. Set aside.
- Drizzle oil in a cast iron skillet and bring up to medium/ high heat. Sauté veggies and/ or meat til soft and mostly cooked.
- Pour eggs over veggies and/ or meat.
- Mix eggs and veggies/ meat around for 10-15 seconds to make sure everything is evenly distributed. If adding cheese, add some in now, and then sprinkle more on top.
- Put cast iron skillet in oven for 30 minutes.
- After 30 minutes is up, take pan out and let cool for 5-10 minutes. This will allow things to finish cooking and make it easier to slice the frittata.
- Slice, serve, and enjoy!
* When cooking meat, make sure to drain any grease from the pan before adding the eggs in.