Breakfast Frittata

Talk about versatile: A good frittata can be served for breakfast, lunch, or dinner; tastes as good cold or at room temperature as it does warm; and can be prepped or even made ahead of time. The bonus? They’re incredibly fast, easy and fully customizable. 

They’re one of my favorite things to throw together because, really, anything you need to use up can go into them.

This master frittata recipe is a stir and bake. The texture is so silky and hovers between a quiche and omelet.

Just keep these few tips in mind:

GO EASY WITH THE BEATING

Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

PRE-COOK YOUR MIX-INS

Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities. Also, anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first. Finally, make sure all your mix-ins are at room temperature before adding them to the eggs as they will cook the eggs if not. 

NOTES

If you don’t have mini skillets, you can make these in a 12 muffin pan by doubling the recipe or even a 8 or 10 inch skillet by adding 2-4 more eggs. Just remember, you will have to adjust the baking time.

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Breakfast Frittata


  • Author: Shamila Sobers
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • Cooking spray
  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • 1 small clove garlic, minced
  • 1 cup spinach, chopped
  • 6 large eggs
  • ¼ cup milk
  • 1 cup red bell pepper, chopped
  • ¼ cup chopped herbs: (ie. basil, parsley, tarragon, thyme…)
  • ¼ teaspoon red pepper flakes
  • salt and pepper
  • ½ cup cherry tomatoes, cut in half
  • 1 avocado, chopped 

Instructions

  1. Preheat oven to 350°F. Grease mini cast irons with cooking spray and set aside.
  2. Heat olive oil in a medium skillet over medium heat. Add onions, garlic, bell pepper and a pinch of salt and pepper. Cook for 3 min until onions are translucent. Add spinach and cook until just wilted, set aside.
  3. In a medium bowl, whisk the eggs and milk. Add the cooked vegetable mixture and stir in. Pour mixture into prepared skillets and bake for 15-20 minutes or until the eggs are just set. Adjust baking time for a larger frittata.
  4. Remove from the oven, let cool slightly, top with fresh avocado, cherry tomatoes and sprinkle on some fresh herbs and serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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July 27, 2021

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Recipe rating

  1. Sam Thomas says:

    These look yummy. I don’t have the mini cast irons yet but I will order some soon.






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