Easy Frittata Recipe

This oven frittata recipe is easy to make with fresh ingredients!

Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

showing How to Make a Frittata by taking a slice out of the pan

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.

Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

eggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittata

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

Soften the veggies in an oven-safe pan until tender.
Whisk eggs, cream, and seasonings in a bowl.
Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.

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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This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

Prep Time 15 minutes

Cook Time 25 minutes

Cool Time 5 minutes

Total Time 45 minutes

Preheat the oven to 400°F.
In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.
Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.
Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.
Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting. Serve warm.

Ensure vegetables and meats are pre-cooked.
If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
Heavy cream, whole milk, or Greek yogurt can substituted for half and half.
Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
Leftover frittata reheats well and makes great sandwiches on toast!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch, Main Course

Cuisine American

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