This is more of a formula than a recipe, it’s fast, flexible, and easy to adjust to your family’s tastes and the ingredients you have on hand. It’s also a forgiving recipe, so once you’ve made it a few times and have a feel for the proportions it’s easy to throw together without measuring. Frittata will keep in the fridge for 3-4 days, and also freezes well- cool completely, slice, freeze, and microwave for a quick weekday breakfast. See the end of the recipe for filling ideas and combinations.
- 10 large eggs (or 12 medium or 8 jumbo)
- 1/3 cup of half & half, light cream, or heavy cream
- 1/2 teaspoon salt
- a dash of black pepper, if you like
- 2 cups cooked (or frozen defrosted) vegetables*
- Generous 1 cup grated or diced cheese (it’s really hard to use too much cheese here)
- Butter, oil, or cooking spray for the pan
- Preheat oven to 350.
- Combine eggs, half & half, and salt in a bowl. Whisk until very well combined and a bit foamy. I prefer to use a blender for this step because it’s fast, effective, and I’ve usually dirtied all the whisks in my kitchen by the time I start making the frittata.
- Lightly grease a heavy 10 inch round baking dish- ceramic tart pans work well here, as will cast iron or an oven-safe nonstick frying pan. Avoid using very thin dishes like a metal pie or cake pan- the edges may burn before the frittata is done. You want a dish that is at least 1 inch deep, but preferably not more than 3 inches.
- Scatter vegetables evenly on the bottom of the dish.
- Scatter cheese evenly on top of vegetables.
- Pour egg mixture on top of veggies/cheese. Try to be sure all the cheese/veggies are covered by the egg mixture- after I add the egg mix I usually tap down the filling with a fork to be sure it’s mostly submerged.
- Bake at 350 for 30-40 minutes, until top is brown and the eggs don’t jiggle when you shake the pan. Let cool for 5 minutes, then serve.
- Optional- if you want to impress your friends/family with your fancy skills. After baking, sprinkle about 1/2 cup of shredded cheese on the frittata, then put under the broiler for 3-5 minutes until the cheese is melted and lightly browned. Hot, bubbly, perfectly browned cheese takes this simple dish to the next level.
Flavor combinations and filling ideas– Some of my favorites are Broccoli & Cheddar; Mushroom & Mozzarella; Potato, Ham, & Cheese; Sweet potato, black bean, & Mexican cheese blend; and leftover everything. Don’t be afraid to experiment with this dish, or to mix things up based on what’s in your fridge. I’ve made frittatas with everything from caramelized onions with baby portobello mushrooms and fresh mozzarella (for guests at the inn), to frozen shredded hash browns with the last of the Christmas ham and some cheese cubes leftover from a party tray (for me when I’m feeling lazy and need to empty the fridge). If you follow the proportions and use filling ingredients you like, your’ll probably like them in this frittata.
*Vegetables should be lightly cooked if you’re starting with fresh vegetables, and using cooked leftover veggies are also fine. It’s not necessary to cook frozen veggies- simply defrost in the fridge overnight and drain any extra water before using. It’s especially important to pre-cook vegetables that shed a lot of water such as mushrooms, spinach, and eggplant, as if they will lead to a soggy icky frittata if used raw.