Frittatas are super simple, can be made with almost anything you have in your fridge and are the perfect meal for breakfast, lunch, or dinner. When I’m feeling lazy and need something to eat in a pinch, frittatas are one of my “go-to” meals. Despite a little bit of cheese, they are also pretty healthy as well since you can load them up with a ton of delicious fresh veggies and herbs.
There really isn’t a specific recipe you need to follow in order to make a delicious frittata. It’s really a matter of grabbing some eggs, cheese, meat, and veggies OR any combination of those and get cooking. I generally like to make a twelve egg frittata because I love the leftovers! Don’t have a crowd to feed? Use fewer eggs. As for the mix-ins, include as many (or as little) of all the things you love to eat as you want. I’m partial to onions, cheese, spinach, peppers, and potatoes but feel free to change up my “recipe” and be as creative as you wish. Some other great additions are breakfast sausage, bacon, various cheeses, fresh herbs, and literally any veggie you can think of. Enjoy!
- Pat or two of butter, for pan
- 12 large eggs
- 12 tsp heavy cream or half-and-half
- 2 cups of assorted veggies/meats/herbs
- 1/2 – 1 cup shredded cheese
- Kosher salt and pepper, to taste
Crack all of the eggs into a large bowl, add in the cream/half-and-half and salt and pepper. Whisk until well combined.
Heat up a large skillet over medium heat. Add the butter to the pan and allow to melt. Add the vegetables to the pan and cook until slightly softened.*
Lower the heat to medium-low and turn on the oven broiler. Pour the eggs into the pan and using a rubber spatula, continue to move the eggs around until they begin to cook. Gently lift the eggs/frittata with the spatula while tilting the pan to allow the uncooked egg to run underneath the and set. When the frittata looks set around the edges and mostly cooked, sprinkle with the shredded cheese, remove the pan from the stovetop and place under the broiler. Cook until the eggs slightly puff and are set in the middle.
Slice into wedges and serve.
*If using potatoes, be sure to cook them first or they will remain hard once the frittata is done cooking. To quickly cook a potato, use a fork to poke a few holes all over a cleaned, unpeeled potato. Place in the microwave and cook on high for about 5 minutes. Flip the potato and cook for another 3-5 minutes, depending on size. Allow to cool, peel (if desired), and cut into chunks. Add to the pan once the other vegetables are done softening.