Basic Baked Frittata Recipe (Plus Variations!)

INGREDIENTS

Basic Cheese Frittata

• 6 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups add-ins (see options below or create your own!)
• 1 cup shredded cheese

Potato Frittata Add-Ins

• 2 Yukon gold potatoes diced small
• 6 slices bacon diced
• 3 cloves minced garlic
• 1/2 teaspoon dried thyme

Bacon Frittata Add-ins

• 6 slices bacon diced
• 1/2 cup cherry or grape tomatoes halved
• 1 cup baby spinach

Veggie Frittata Add-ins

• 1 tablespoon olive oil
• 1/2 cup frozen broccoli florets
• 1/2 cup sliced mushrooms
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion

DIRECTIONS

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.  Add the shredded cheese and stir.
3. Prepare add-ins following the instructions below, or come up with your own variations.
4. Pour the mixture into a 10-inch nonstick oven safe skillet or 10-inch cast iron pan.
5. Place the skillet in the preheated oven. Bake uncovered for 10 to 15 minutes or until the eggs are set in the center and no longer jiggle.

Potato Frittata

Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet along with diced potatoes. Saute until bacon is cooked through and crispy, about 7-10 minutes. Drain off any excess grease. Add in minced garlic and cook 1-2 minutes more, until fragrant. Pour in basic frittata mixture to cover and stir in thyme and 1 cup shredded Gruyere as your cheese option.

Bacon Frittata

Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet and sauté until cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in tomatoes and spinach and sauté just until spinach begins to wile, about 1 minute. Pour in basic frittata mixture and stir in 1 cup shredded cheddar, monterey jack, or mozzarella cheese.

Veggie Frittata

Heat olive oil in skillet on the stovetop over medium-high heat. Add broccoli, mushrooms, bell pepper, and onion. Sauté until vegetables are tender crisp, 5-7 minutes. Drain off any excess grease. Pour in basic frittata mixture and stir in 1 cup shredded pepper jack, mozzarella, or provolone cheese.

NOTE:  If you’re using a 12-inch skillet, double the recipe and add 5 to 10 minutes to the baking time.