While I am not a huge egg fan, I love me a good frittata. My neighbor made a frittata 2 years ago when I was over for breakfast and I have been making them ever since. They are super easy to make and super delicious as well.
One of the things I love about the frittata is that the flavor combinations are endless. And you can easily throw in any leftover veggies or meat in your dish. So if bacon, tomato and broccoli aren’t your thing or you don’t have any in your fridge you could easily sub the bacon for leftover pulled pork or small pieces of steak. And you don’t have broccoli? Try spinach or asparagus. No tomato? What about pepper? The options are endless….it should really be called everything but the kitchen sink frittata. It is so forgiving and delicious I just love making them. They are casual enough for everyday breakfasts if you have a few extra minutes (or for weekends) and fancy enough for holiday breakfasts. It is my go-to breakfast dish!
You can also use a different size pan depending on how much you would like to make. If I only need to feed myself and my hubby then I use our 8 inch all-clad pan. If there are more people I use my 12 inch skillet…that feeds about 4 to 6 people.
Some of my other favorite flavor combinations include:
The Mozzarella BLT- Mozzarella, bacon, spinach, tomato and onion
The Mushroom version – Mozzarella, bacon, sliced mushrooms, onion and spinach
The Mozzarella McPepper BT- Mozzarella, bacon, cut up red peppers, tomatoes and onions
While I have not used left over potato, I feel that sliced or chopped potato would taste AMAZING in a frittata. I am also a huge shredded mozzarella fan but sometimes sub in shredded cheddar cheese instead and make a more “Mexican version” style frittata and throw some sliced avocado on top. Another more summery combo I have been wanted to try is some goat cheese and zucchini and onions. Really, there is no way to go wrong here.
To make a frittata, preheat your oven to 375 degrees. Then, chop up your veggies and bacon/meat…
Next, whisk your eggs in a bowl. If you are using a 8 inch pan use 4 eggs. If you have a 12 inch pan then 10 eggs. Then add in your shredded mozzarella and a little salt and pepper to taste or my personal favorite..garlic salt. Set aside.
In your oven-safe skillet or all-clad pan cook your bacon! (Or if you already have leftover bacon and meat you can skip this step). Sometimes I throw in some chopped onions in this step as well. I like to cook my bacon over medium heat for a couple of minutes until it starts to brown.
Next, throw in your chopped tomatoes. I threw in my chopped up broccoli here as well to heat it up a bit (it was already cooked) but you could also just throw it in with the egg mixture instead. Here I used grape tomatoes but regular vine tomatoes also taste delicious…whatever you have on hand or prefer.
Please note I took the pan off the stove momentarily to take a good picture for you as there is not much light by my stove but right now your pan should be on your stove (and this is true for the next two pictures as well)!
Next pour in the egg and cheese mixture into the pan on the stove and let the egg mixture cook for one minute at medium high heat until the sides cook slightly off the sides of the pan.
Then place your pan into your oven. If you are using an 8 inch pan, bake the frittata for approximately 11 minutes. If you are using a 12 inch pan, bake for approximately 18 minutes.
Enjoy!!!
- 1/2 cup of cut up tomatoes or grape tomatoes
- 1/2 cup of cooked broccoli-chopped up
- 2 slices of bacon - chopped up
- 1/4 cup of shredded mozzarella
- 4 eggs
- garlic salt or salt and pepper to taste
- 1. Preheat oven to 375 degrees.
- 2. Chop up tomatoes, broccoli and bacon. Set aside.
- 3. Whisk eggs and season with garlic salt. Throw in shredded cheese and chopped broccoli in egg mixture. Set aside.
- 4. Cook bacon on the stove top over medium heat for a few minutes until browned.
- 5. Throw in the chopped tomatoes for 30 seconds or so to cook them slightly if desired, otherwise pour them into the pan with the rest of the egg mixture.
- 6. Next pour in egg mixture and let it cook over medium high heat for approximately 1 minute until the mixture sets and the sides move away from the pan slightly.
- 7. Turn off the stovetop and put the frittata into the oven and let it bake for approximately 11 minutes.
- 8. Slice and enjoy! Serve with sides greens or a fruit salad if desired.
- 1 cup of cut up tomatoes or grape tomatoes
- 1 cup of cooked broccoli-chopped up
- 4 slices of bacon - chopped up
- 1/2 cup shredded mozzarella
- 10 eggs
- garlic salt or salt and pepper to taste
- 1. Preheat oven to 375 degrees.
- 2. Chop up tomatoes, broccoli and bacon. Set aside.
- 3. Whisk eggs and season with garlic salt. Throw in shredded cheese and chopped broccoli in egg mixture. Set aside.
- 4. Cook bacon on the stove top over medium heat for a few minutes until browned.
- 5. Throw in the chopped tomatoes for 30 seconds or so to cook them slightly if desired, otherwise pour them into the pan with the rest of the egg mixture.
- 6. Next pour in egg mixture and let it cook over medium high heat for approximately 1 minute until the mixture sets and the sides move away from the pan slightly.
- 7. Turn off the stovetop and put the frittata into the oven and let it bake for approximately 18 minutes.
- 8. Slice and enjoy! Serve with sides greens or a fruit salad if desired.