How To Make Best Egg Frittata

Egg Frittata is an easy-to-make versatile breakfast, lunch, or brunch recipe.  This make ahead and freezer friendly dish is perfect for meal preps! It’s packed with flavors and has potato crust making it the best frittata you’ll ever make.

Jump to:

• What is egg frittata?
• Why we love egg frittata
• Ingredients needed
• How To Make Egg Frittata
• How long does frittata keep?
• Tips for success
• 📋How To Make Best Egg Frittata
• Recipe Notes

What is egg frittata?

Frittata is a crustless egg bake that is loaded with vegetables, diary, and cheese. It’s an Italian egg-based breakfast that is similar to an omelet but has to have a dairy element like full cream milk, heavy cream, or crème fraiche.

Frittatas are usually creamy, soft, custardy, loaded with vegetables and your favorite bacon and cheese!

Why we love egg frittata

• Best breakfast that you can make quick and easy!
• It’s very easy to make.  Choose your veggies to add, saute them, and whisk them with egg, cream, cheese, and crispy bacon if you like. Pour into cast iron pan and bake!
• Versatile. You can add any vegetables that you like – broccoli, mushrooms, asparagus, potatoes, sweet potatoes, roasted red peppers, spinach, or cherry tomatoes. With your favorite vegetables, you will always love them.
• It’s packed with nutrients and rich in proteins. Makes it great not just for breakfast but for lunch, brunch, or even dinner!
• Frittata is make ahead and freezer friendly and is perfect for meal preps! You can make it and store in fridge or freezer and reheat it easily and serve fast.
• Easy to make it kid friendly by baking them in mini muffin trays. It’s cute and kids would be delighted to eat it.
• Best grab-and-go-food. Easy to carry it around and grab a bite if you are pressed for time.
• It can be customized easily to fit your diet. Keep it vegetarian, or load it with ham and bacon if you are a meat lover!

Ingredients needed

A simple and basic frittata will have eggs, cream, cheese, and vegetables of your choice. My simple and easy-to-make frittata needs the following ingredients:

1. Eggs: use free range organic eggs.
2. Cream: use heavy whipping cream. Other substitutions for cream are full fat milk, yogurt or creme fraiche.
3. Potatoes: I used thinly sliced potatoes as the crust at the base. Alternatively, you can dice them into smaller cubes and saute them in oil until golden brown and use it in the egg mixture instead of using it as base.
4. Spinach: use baby spinach or regular spinach. If using regular spinach chop it before use.
5. Cherry Tomatoes: I love tomatoes and spinach with eggs. Cut cherry tomatoes into half or into smaller pieces as preferred.
6. Scallions: enhances taste, flavor and adds wonderful crunch to the dish.
7. Bacon: optional but highly recommended. Bacon makes everything taste better.
8. Cheese: i used cheddar cheese. You can use mozzarella instead of cheddar or use equal mix of both cheese together.
9. Garlic: optional ingredient. Adds flavor to frittata.
10. Smoked Paprika: balances the richness and creaminess of frittata with a little kick.
11. Salt n Pepper : season as per taste. Start with just a pinch of salt initially as bacon is added to the recipe.
12. Other Additional Ingredients (optional) – you can add chicken ham.

How To Make Egg Frittata

Prep:

• Rinse spinach in a colander, and dry it on a kitchen towel. Cut cherry tomatoes in halves. Peel potato skin. Slice into thin rounds.
• Freshly grate cheese from block.

Cook :

• Heat a skillet. Place bacon strips on a hot skillet and cook until golden brown on both sides on medium-low flame. Remove bacon from the skillet. Allow it to cook a bit and crumble the bacon into small bits.
• Saute spinach in the same pan using bacon fat for 30 seconds with constant stirring. This step is optional.
• Into a wide bowl, crack open all eggs. Add cream, salt, and pepper to taste, half of the smoked paprika, bacon bits, cooked spinach, and cherry tomatoes, scallions, and grated cheese(reserve 2 tablespoons of cheese). Whisk everything together.
• Spray generously cooking oil over the skillet. Place potato slices on the skillet in a single layer. Sprinkle salt pepper and a little smoked paprika. Let it cook for a few minutes. Flip and cook on the other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potato slices are browned on both sides. Sprinkle minced garlic on top.
• Pour egg mixture on top.

Bake :

• Sprinkle remaining cheese.
• Bake in preheated oven at 425 degrees Fahrenheit uncovered until the center is set and not jiggly. Will take about 10-15 minutes in the oven. Frittata is done if a toothpick inserted in the center comes clean.

Serving Frittata:

• Serve frittata for breakfast. It really doesn’t need anything else. For added nutrition, serve it with avocado or fruit on the side.
• To serve it as a meal, serve a slice of frittata with roasted vegetables, or a salad.

How long does frittata keep?

Store in air-tight containers, frittata will be good for 3 days in the fridge. For longer storage, freeze individual portions of frittata in freezer-friendly zip-lock bags for up to 3 months.

To reheat, thaw frozen frittata overnight in fridge and reheat it oven(not microwave) at 350 degree Fahrenheit until it’s just heated (don’t overcook).

Tips for success

Baking Dish: Use well-seasoned cast iron pan or oven-safe baking dish to bake eggs.

About Vegetables: If using other vegetables, cook them one at a time, don’t overcook vegetables. Use a variety of veggies in your frittata. Always cook veggies prior to adding them to the egg mixture.

I used potatoes as the crust at the base so had them sliced thin. Alternatively, you can dice them into smaller cubes and sauté in oil until golden brown and use it in the egg mixture instead of using it as a base.

Full-Fat Diary: It’s important to use full-fat dairy products to make the best frittata. Frittata should be creamy and never dry. Full-fat dairy products like heavy cream, crème franchise, sour cream, or full-cream milk mixed with yogurt can be used. Avoid using whole milk or skimmed milk.

Storage: Leftover frittata can be refrigerated for 3 days in airtight containers. For longer storage place in freezer-friendly zip lock bags and freeze. It can be stored frozen for 3 months.

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