How To Make Best Egg Frittata

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

What Is An Egg Frittata?

Frittata is a crust less egg bake that is loaded with vegetables, diary and cheese. It’s an Italian egg based breakfast that is similar to omelette but has to have a diary 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!

Reasons Why You Should Try Egg Frittata

• Best breakfast that you can make quick and easy!
• It’s very easy to make.  Choose your veggies to add, saute it, and whisk it with egg, creamy, cheese and crispy bacon if you like. Pour into cast iron pan and bake!
• Frittatas are lovable for it’s versatility. You can add any vegetables that you like – broccoli, mushrooms, asparagus, potatoes, sweet potatoes, roasted red peppers, spinach, cherry tomatoes. With your favorite vegetables you will always love it.
• 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 of 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:

Eggs: Use free range organic eggs.

Cream: Used heavy cream. Other substitutions for cream are full fat milk, yogurt or creme fraiche.

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

Spinach: Use fresh baby spinach. If using regular spinach chop them up into smaller bits and use.

Cherry Tomatoes: I love tomatoes and spinach in my eggs. Cut cherry tomatoes into half or into smaller pieces as preferred.

Scallions: enhances taste, flavor and adds wonderful crunch to the dish.

Bacon: optional but highly recommend you use it. Bacon makes everything taste better.

Cheese: this recipe uses cheddar cheese. You can use mozzarella instead of cheddar or use equal mix of both cheese together.

Garlic: adds flavor to frittata.

Smoked Paprika: it’s balances the richness and creaminess of frittata by adding little kick to it.

Salt n Pepper : season as per taste. Start with just a pinch of salt initially as bacon is added to the recipe.

Other Additional Ingredients (optional) – you can add chicken ham.

How To Make Egg Frittata

Prep:

Wash spinach under tap water in colander and leave it aside.

Mince garlic.

Chop scallions fine.

Do not use pre grated cheese. Use block cheese and grate it fresh just before you are ready to make frittata.

Cut cherry tomatoes in halves.

Peel potato skin. Slice into thin rounds.

Cook On Stove:

Heat a skillet. Place bacon strips on hot skillet and cook until golden brown on both sides on low medium flame. Keep close eye on bacon as it may burn fast is not. Remove brown bacon from the skillet. Allow it to cook a bit and crumble bacon into small bits.

Using bacon fat in the skillet, saute spinach for a minute or 2 to cook it through.

Into a wide bowl crack open all eggs. Add cream, salt and pepper to taste, half of smoked paprika,  bacon bits, cooked spinach, cherry tomatoes (alternatively you can arrange tomatoes on top of egg mixture in the skillet at the last stage just before baking to make look pretty), scallions and grated cheese(reserve 2 tablespoon cheese to sprinkle at the last). Whisk everything together.

If skillet is dry, add two teaspoon cooking oil. Place potato slices on the skillet in single layer. Sprinkle it with little salt pepper and little smoked paprika. Let it cook for few minutes. Flip it and cook on other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potatoes slices are browned on both sides.

Pour egg mixture onto the skillet.

Baking Eggs:

Sprinkle remaining cheese.

Bake in preheated oven at 425 degree Fahrenheit uncovered until the center is set  and not jiggly. Will take about 10-15 minutes in the oven.

Serving Frittata:

Serve frittata as it is for breakfast. It really doesn’t need anything else. For added nutrition, serve it with avocado or a 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?

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

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

MORE EGG RECIPES:

Deviled Eggs With Bacon

Classic Egg Salad

Chinese Egg Drop Soup

Sweet Potato Hash With Eggs

Perfect Instant Pot Hard Boiled Eggs

Spinach And Egg Breakfast Pizza

Indian Egg Curry

Egg Stew

Spicy Egg Roast

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How To Make Best Egg Frittata

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

5 from 8 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6 servings

Calories: 308kcal

Author: Jyothi Rajesh

Ingredients

• ▢ 8 eggs use free range organic eggs
• ▢ ⅓ cup heavy cream
• ▢ 2 cloves garlic minced
• ▢ 4 strips bacon
• ▢ 1 large potato peeled and sliced thin
• ▢ 1 cup cherry tomatoes cut into halves
• ▢ 2 cups baby spinach tightly packed
• ▢ ¾ cup scallions
• ▢ 1 cup cheddar cheese or mozzarella cheese, freshly grated
• ▢ 2 teaspoon smoked paprika
• ▢ Salt and pepper to taste

Instructions

Prep:

• Wash spinach under tap water in colander and leave it aside.
• Mince garlic.
• Chop scallions fine.
• Do not use pre grated cheese. Use block cheese and grate it fresh just before you are ready to make frittata.
• Cut cherry tomatoes in halves.
• Peel potato skin. Slice into thin rounds.

Cook On Stove:

• Heat a skillet. Place bacon strips on hot skillet and cook until golden brown on both sides on low medium flame. Keep close eye on bacon as it may burn fast is not. Remove brown bacon from the skillet. Allow it to cook a bit and crumble bacon into small bits.
• Using bacon fat in the skillet, saute spinach for a minute or 2 to cook it through.
• Into a wide bowl crack open all eggs. Add cream, salt and pepper to taste, half of smoked paprika, bacon bits, cooked spinach, cherry tomatoes (alternatively you can arrange tomatoes on top of egg mixture in the skillet at the last stage just before baking to make look pretty), scallions and grated cheese(reserve 2 tablespoon cheese to sprinkle at the last). Whisk everything together.
• If skillet is dry, add two teaspoon cooking oil. Place potato slices on the skillet in single layer. Sprinkle it with little salt pepper and little smoked paprika. Let it cook for few minutes. Flip it and cook on other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potatoes slices are browned on both sides.
• Pour egg mixture onto the skillet.

Baking Eggs:

• Sprinkle remaining cheese.
• Bake in preheated oven at 425 degree Fahrenheit uncovered until the center is set and not jiggly. Will take about 10-15 minutes in the oven.

Serving Frittata:

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

Notes

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 over cook vegetables. Use a variety of veggies in your frittata. Always cook veggies prior to adding it into 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 saute in oil until golden brown and use it in egg mixture instead of using as base.

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

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

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

 

 

 

Nutrition

Calories: 308kcal | Carbohydrates: 10g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 266mg | Sodium: 318mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2212IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 2mg

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