Save Pin
I'm always tossing together this veggie frittata when mornings get hectic or the fridge is stuffed with random bits. You cook it all in one pan and end up with a tasty, cozy dish for breakfast or lunch — and you can use whatever you've got on hand.
The first time I made this kind of frittata it was a Saturday and there was hardly anything in the fridge. I mixed in that last bit of cheese with a pile of spinach and turned a boring breakfast into something everyone loved. Ever since, it’s been my easy favorite when I need a quick, good-but-simple meal.
Vibrant Ingredients
- Shredded cheese: Melts into yummy gooey bits. Cheddar, mozzarella, even fancy cheeses like feta or goat cheese bring their own kick. Soft, fresh cheese works best.
- Cooked protein: Bacon, ham, sausage, or whatever meaty leftovers you find add a hearty touch. Makes every bite sing.
- Chopped vegetables: Bell peppers, zucchini, spinach—grab whatever you’ve got that still looks fresh. Pick stuff that's firm, skip anything mushy.
- Diced onions: Add a mellow sweetness. Shallots and green onions feel lighter if you like that vibe.
- Milk: Gives a silky rich feel and helps things stick together. Whole milk brings out more flavor, but almond milk works too if you need dairy free.
- Eggs: Stars of the show. Make everything hold together and taste creamy. Use the freshest eggs for the dreamiest texture.
Simple Steps
- Chill and Serve:
- Take the pan out and let it sit for a few. Slicing too soon makes it runny. Let it set for slices that hold up. Grab a wedge solo or with your favorite salad.
- Bake in the oven:
- Lift the skillet into the oven you heated earlier. Let it bake for 10 to 15 minutes until the middle is just cooked through and gently jiggly. Poke a knife in the center to check it’s ready.
- Finish on the stovetop:
- No stirring — leave the skillet on medium until the sides start to firm up, about 5 to 7 minutes. The top should stay a tad quivery.
- Mix in the goods:
- Pour in your eggs over the veggies. Drop in your bits of cheese and leftover meats or extra greens. Give everything a quick swirl to spread it all around.
- Whisk eggs well:
- Crack eggs into a roomy bowl. Splash in your milk, shake in salt and pepper. Whisk like crazy so it's extra fluffy.
- Sauté your veggies:
- Tip onions or veggies into the pan and stir. Don't let them brown, just soften them for a sweeter, gentle flavor. Three to five minutes usually does the trick.
- Get the pan ready:
- Pick a 10 or 12-inch skillet that can go in the oven. Heat a little oil in it on medium until you see it shimmer — this makes it non-stick and flavorful.
- Fire up the oven:
- Crank your oven to 350°F (175°C) before you start anything else. That way, it’s hot and waiting for your frittata.
Save Pin
One little secret: if you stir in a chunk or two of goat cheese right after it comes off the stove, it melts into these luscious creamy spots. Everyone grabs seconds when I do this, and leftovers are a rare thing at my house.
Keeping it fresh
This dish tastes great for three days in the fridge, just pack the leftovers in a tight container. If you want to freeze, cool the pieces, wrap them up, and pop them in a freezer bag. Thaw and reheat in the oven or microwave and it’s just as tasty as day one.
Swap ideas
Switch things up however you want with different vegetables or proteins. Try tossing in grilled chicken, leftover roasted veggies, or even bits of tofu. Milk can become almond milk or cream if you like it super rich. Changing up the cheese makes it totally new every time.
Ways to enjoy
This dish tastes great straight from the pan or at room temp. Try it with a crunchy green salad or some fruit if you want something lighter. For a heartier meal, pair it with toast or roasted potatoes. Any leftovers? Stick them in a baguette and call it lunch.
Save Pin
Background
This classic was first created in Italy to use up whatever food was hanging around. Now, you’ll find it everywhere because it’s simple, flexible, and feels super homey. Every cook has their own twist and every batch is a bit different — that’s part of the fun.
Common Questions
- → Which milk should I grab?
Whatever you’ve got works. Whole milk, 2 percent, skim, cream, half-and-half, or use plain almond milk if you like. Each one makes the dish a little different, so pick what you like best.
- → Can I swap in other veggies?
For sure! Toss in any veggies hanging out in the fridge—spinach, peppers, mushrooms, zucchini, even leftovers. It’s all good for switching up flavors.
- → How will I know it’s done?
The middle shouldn’t be loose, just a soft jiggle. Stick in a knife—if it’s clean coming out, you’re set to eat.
- → Can this be all plant-based?
Totally. Just skip any meat and feel free to add tofu, tempeh, or keep it all cheese and veggies.
- → What’s the best way to save leftovers?
Pop leftover slices in a sealed container in the fridge for three days, or wrap and freeze single pieces for up to a month.
- → Which cheese is good to use?
Whatever’s hanging out in the fridge! Cheddar, feta, goat cheese, mozzarella—they’re all tasty, so go with your favorites.