If you love eggs, you’re going to love this breakfast frittata recipe. It’s like a creamy and custardy omelet and quiche in one. My family loves when I serve frittata since there are tons of ways to make it with the veggies and cheese you like. Try my recipe and you’ll soon be coming up with all sorts of frittata creations based on what you’ve got in your fridge for breakfast, brunch, lunch, or dinner. It’s perfect for feeding your hungry crowd any time!
Best Frittata Recipe
The best frittata recipe is simple and made with nourishing ingredients. You can customize the fillings to your liking though start with this baked frittata recipe and go from there!
Breakfast Frittata Ingredients
- Eggs – For this recipe, you’ll need 12 of them.
- Heavy whipping cream – Lends the frittata a nice creamy texture.
- Spinach – Use the fresh kind
- Cherry tomatoes – Another delicious and nutritious add-in.
- Onion – Dice up a small one.
- Minced garlic – Brings out the savory flavors.
- Goat cheese – Crumble it up so the flavors and creaminess spread throughout your frittata.
- Salt and pepper – Just a little is all you need!
Easy Frittata Recipe
From start to finish, your breakfast frittata recipe will be ready in 35 minutes. It’s such a delicious dish that’s full of nutrition. If you love eggs, you’re going to kick yourself for not making it sooner. It’s so simple and easy to feed everyone with this recipe!
I’m a good egg…just a little cracked and scrambled.
How do you Make Frittata from Scratch
While your oven preheats, sauté your onion and garlic until soft. Then season them and add the cherry tomatoes and spinach, cooking until they wilt. Let the veggies cool, and grease your casserole dish. Meanwhile, combine your eggs into a large bowl and add the heavy whipping cream. Season this with salt and pepper and whisk until thoroughly combined. Add this mixture into the casserole dish, then add the goat cheese and veggies, sprinkling them all around so they’re evenly distributed. Bake this beauty for 20 to 25 minutes or until golden on top.
Expert Tips and Tricks for the Perfect Egg Frittata Every Time
- Don’t skimp on the dairy. With frittatas, using heavy cream is the best because it has enough fat. Using lower fat options like skim milk or 2% will result in a watery frittata.
- Cook your veggies first. If you throw your veggies into the frittata as-is, they will make it watery and ruin the texture of this dish.
- Cheese is a must! Cheese brings it all together and adds a nice creaminess. If you don’t have goat cheese or don’t like it, you can use sharp cheddar or parmesan.
- Don’t overcook it. Follow my egg frittata recipe to prevent this travesty so your frittata comes out with the perfect taste and texture!
Is a frittata a breakfast food?
It certainly can be a breakfast food, though a frittata can be served for any meal.
What ’s the difference between a frittata and a quiche?
When it comes to a frittata vs quiche, quiche is made with a crust. A frittata is more like a crustless version that has a creamier texture.
What is the difference between an omelet and a frittata?
Frittatas are cooked with low heat in a slow way as the oven provides. An omelet is cooked on the stove over high heat. Omelets should be served hot off the stove while frittatas can be cooled to room temperature and enjoyed.
What kind of pan should I use for a frittata?
In this recipe, you’ll use a 9×13 casserole dish. I find most people have at least one of these. Other recipes use a cast iron skillet.
Do you add milk to a frittata?
While heavy cream is the best for a creamier texture, full-fat milk can also be used if that’s all you’ve got. Avoid anything low-fat though or it will make your frittata watery.
How to Cook Frittata
Frittata begins on the stovetop by cooking your veggies up. Then it cooks in a casserole dish in your oven until it’s ready.
How Long to Cook Frittata
At 350F, your frittata will need to bake for 20 to 25 minutes. Make sure you check in on it as all ovens vary. The eggs will continue cooking from the residual heat when you remove it.
How do you know when a frittata is done?
The center will not be jiggly and your edges will be golden brown. If a knife inserted in the center comes out clean, it’s ready!
Why is my frittata watery?
It could be several factors. If you use low-fat dairy, that will make your frittata watery. Also, if you do not cook your veggies before adding them, they will release too much water and ruin the texture.
Why is my frittata spongy?
A spongy frittata is the result of overcooking. Make sure you follow the cook times in this recipe and check it before the timer goes off.
What goes well with Frittata?
You can serve a simple green salad, home fries, hash browns, or a toasty bread basket of goodies. For a brunch, I often put out pastries for the kids too. Frittatas are very easy to pair with pretty much anything.
What goes with a frittata for breakfast?
With breakfast, a fruit platter always works as do breakfast potatoes and pastries.
How to Store Frittata?
Frittata needs to be stored in the fridge. Once everyone has had their fill, put it in an airtight container and refrigerate promptly.
How Long Does Frittata Last?
In your fridge, you can keep that frittata for about 3 days. If anything is still left, freeze it.
Can You Freeze Frittata?
Yes, you can freeze a frittata. The best way is to slice it into pieces and put it on a baking sheet. Once they freeze, move them to an airtight container. This way, you can easily heat them for individual servings or all together. You should use your frittata from the freezer within 2 to 3 months.
How to Reheat Frittata?
You can heat them from frozen at 275F for 20 minutes. This will warm it up without ruining the texture.
Watch How To Make a Frittata (Video)
Homemade Frittata Recipe
- 12 eggs
- 4 tbsp heavy whipping cream
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups fresh spinach
- 1 cup cherry tomatoes
- 1 small onion (diced)
- 1 tbsp olive oil
- 1 cup crumbled goat cheese
- 1 tbsp garlic (minced)
- Preheat your oven to 350F and grease a 9x13 casserole dish. Then, sauté your vegetables. Heat the olive oil on medium high and sauté the onion and garlic together until soft. Season with salt and pepper. Once soft, add in the cherry tomatoes and spinach and cook until wilted. Set the vegetables aside to cool.
- In a large mixing bowl, crack 12 eggs and add in the heavy whipping cream. Season with salt and pepper then whisk until thoroughly combined. Pour the egg mixture into the casserole dish. Sprinkle in the goat cheese and vegetables so that they are evenly spread throughout the casserole. Bake at 350F for 20-25 minutes or until golden. Place on a wire rack to cool then slice and serve.
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