Frittata (Complete How to Make + my Fav!)

This Frittata recipe is quick and easy to make, make ahead friendly, versatile and restaurant delicious!

This Egg Frittata Recipe is holiday worthy but everyday easy!  Although frittatas feel special, they are the ultimate clean-out-the-fridge meal.  They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd.  This frittata recipe is creamy, soft and custardy loaded with bacon, veggies and cheese for an explosion of texture and flavor.  You can follow my recipe as written with caramelized onions, tender sweet potatoes, broccoli and bacon (my fav!) or I’ve included how to make a frittata with any veggies/protein you have on hand for the ultimate “how to make frittatas” guide!

top view of egg frittata recipe in a cast iron skillet baked in the oven

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Frittata recipe

EASY.  Are you a frittata lover?   Because they are lovable!  Frittatas are everything you love about quiche without the hassle of making a crust.  They are a simple sautéing of vegetables or using leftover veggies, whisking eggs with cream and cheese and pouring it over the veggies and baking.

Today I’m sharing the ultimate guide for how to make easy oven frittatas as well as tons of variations including my personal favorite egg frittata recipe!

DELICIOUS.  This baked frittata recipe is fluffy, creamy, cheesy, custardy perfection. It starts with bacon which infuses the entire frittata with bacony goodness.  The bacon is optional but is always a must for me for the BEST frittata. The veggies get sautéed in the bacon drippings because bacon = free flavor! The eggs are whisked with cream for extra soft custardy delight along with nutty Gruyere and gooey mozzarella – no dry egg frittata here!   You can customize the veggies with add-ins of your choice, but this frittata recipe boasts my favorite crisp-tender earthy broccoli, sweet, creamy potatoes, juicy tomatoes and sweet caramelized onions. 

VERSATILE.  The whole point of a frittata is that you can make it anytime, with almost anything making it one of the most versatile breakfasts, lunches or dinners.  Use your favorite veggies, leftover veggies, leftover meat, cheeses, herbs and add-ins.  I’ve included a basic frittata formula, so as long as you follow the ratios, you’ll enjoy a delectable easy frittata every time.

STOVE TO OVEN.  This oven frittata recipe uses the easy stovetop-to-oven method which makes for a fool proof frittata recipe.  Just let the edges set on the stove then pop it in the oven to finish baking to creamy perfection. 

MAKE AHEAD.  Frittatas can either be made to order or made in advance; they can be reheated or served warm temperature or even cold.  So, just make you frittata when convenient and enjoy your cheesy, creamy bliss whenever your heart (or stomach) desires!

PORTABLE.  Frittatas also transport well, so you can enjoy slices for lunches or on-the-go breakfasts, or even bring them to brunch or potlucks.  

HEARTY.  Unlike many sweet breakfast options, this oven frittata recipe is a meal-in-one bursting with nutrients and protein that will stick with you longer than fleeting sugar.

INEXPENSIVE.  This frittata recipe is made with pantry friendly ingredients and clean-out-the-fridge veggies which allows you to feed your family or entertain a crowd for less than dining out – and you get to enjoy a stress-free breakfast or brunch in your slippers!

showing how to serve oven frittata recipe by topping it with tomatoes and fresh basil

What is a frittata?

There are many egg dishes from quiche, to breakfast casseroles, to omelettes – so what exactly is a frittata?   Frittata is also an egg-based breakfast dish in which meats, cheeses and vegetables are added to eggs and is similar to a very thick omelette. 

Frittata comes from Italy and the word frittata roughly translates to “fried” in Italian, given its name because frittatas partially cook on the stove. 

Frittatas are made by sautéing veggies or using pre-cooked veggies, whisking eggs/cream/cheese together, pouring over the veggies in a skillet, cooking briefly on the stove then transferring to the oven.  They are super easy, and super delish!

Frittata vs omelette

Frittatas are very similar to omelettes, but have three distinct differences: 

  • Unlike omelettes, frittatas are not folded in the center which allows them to be much thicker. 
  • Frittata add-ins are cooked right in the pan with the egg mixture pouring on top of them, rather than the add-ins being added to the center like an omelette. 
  • Omelettes are typically a single person event, while frittatas are cut into slices and serve many.  

Frittata vs quiche

There are three main difference between Italian frittatas and French quiche, the first obvious being crust!

  • Quiches are considered a savory egg pie due to their buttery, flaky crust.  Frittatas do not have a crust.
  • Quiche filling is more of an egg custard due to the use of heavy cream.  Frittatas also use heavy cream, but far less than quiche.
  • Quiche is 100% cooked in the oven whereas frittata is cooked briefly on the stove then finished in the oven. 

Egg Frittata Ingredients

Frittatas are extremely versatile!  I’ve divided the ingredients into three groups: “the Eggs,” “the “Bacon” and “the Vegetables.”  The eggs ingredients need to be followed to produce the creamy, flavorful enveloping egg base – although you can mix up the seasonings.  The vegetables ingredients are completely customizable BUT I’ve gone with my favorite winning combo for texture and flavor.

THE EGGS

  • Eggs:  12 large eggs will do the trick.  No need to separate.  We need a lot of eggs to envelop all of the ingredients and bind them together.
  • Heavy cream: is crucial to create a lush and creamy egg mixture that won’t dry out once baked.  Heavy cream is called “heavy whipping cream” and can found next to the half and half or coffee creamers.
  • Cheese:  both Gruyere and mozzarella please!  Gruyere cheese is sweet, slightly salty, creamy, nutty – in short, it is AMAZING and elevates this frittata recipe. It boasts enough flavor to cut through the richness of the eggs/heavy cream. Mozzarella melts beautifully to add delightful creaminess.  You may substitute the mozzarella another favorite melting cheese. 
  • Seasonings:  fresh or dried basil, parsley, paprika, ground mustard, salt, and pepper round out the flavor profile without overwhelming the egg frittata.
  • Hot sauce:  4 dashes will awaken the egg frittata recipe without making it spicy.  You can also add a dash of cayenne or red pepper flakes if you don’t have hot sauce on hand.   

The Bacon

  • Bacon:  no matter what you’re adding to your frittata, I highly encourage bacon! The bacon flavors the entire frittata and you get to cook your veggies in the drippings which adds tons of flavor. Lastly, you get to top the frittata with crunchy, crispy bacon for that satisfying crunch. Use thick cut bacon so it stands up against the creamy filling and doesn’t get lost.

The Vegetables

  • Onion: becomes soft and caramelized as it is sauteed in bacon drippings and drinks up the glorious flavor. You will need one medium yellow onion, halved, then thinly sliced- but not too thin, about ¼”.
  • Garlic:  3-5 garlic cloves depending on your garlic love. 
  • Sweet potatoes:  I am obsessed with sweet potatoes in frittatas! They add a delightful sweet creaminess that beautifully complements the bacon and broccoli. Sweet potatoes are often called yams at the grocery store so don’t be confused.  Look for the red/orange sweet potato/yam varieties such as red garnet, Beauregard or jewel.  Avoid white or purple varieties such as Boniato, White Delight, Nancy Hall, Sumor, etc.
  • Broccoli:  we’re going to be using just the florets chopped small, about 1-inch” in size. You can also roast your broccoli instead which is amazing!
  • Bell pepper:  I prefer red due to its sweetness but you can use whatever you have on hand.
  • Tomato:  one Roma tomato please for it’s sweet juiciness.  Make sure to seed the tomato so it doesn’t add excess moisture to the filling. You can also roast whole cherry/grape tomatoes at 400 degrees for 10 minutes then add them to the skillet whole for pops of juiciness.
showing how to serve egg frittata recipe by slicing into eight pieces

How to Make a Frittata

Step 1 – Cook Bacon

  • Cook the bacon in two batches in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan.  The trick to crispy bacon is to cook it low and slow over medium-low heat so the fat has enough time to render before the rest of the bacon is cooked.  Flip your bacon 3-4 times while cooking so it cooks evenly.  
  • Transfer bacon to paper towel lined plate in a single layer to soak up the grease so it stays crispy.  Let bacon rest and then crumble; set aside.
  • You can make your bacon up to 3 days in advance and store it in an airtight container in the refrigerator.
  • While the bacon is cooking, I prep my veggies and egg mixture so the bacon doesn’t take any extra time.
showing how to make frittata recipe by cooking bacon until crispy

Step 2 – Parboil Potatoes

  • While the bacon is cooking, parboil the potatoes in the microwave OR use leftover cooked, cubed potatoes.  Parboiling is an easy method to ensure they are perfectly tender by the time the egg frittata is done cooking.  With this step, you won’t end up with crunchy potatoes.
  • To parboil sweet potatoes, add chopped potatoes to a microwave safe bowl and add water to reach ¼” up the sides.  Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.

Step 3 – Make Egg Mixture

  • The egg mixture takes minutes to whip together!  Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl but don’t overbeat – just beat to combine.
  • Stir in all of the Gruyere cheese and ½ cup mozzarella; set aside.
showing how to make egg frittata recipe by whisking together eggs, heavy cream, cheese and spices in a glass bowl

Step 4 – Sauté Veggies

  • Drain all but 1 ½ tablespoons bacon grease from skillet.  Heat over medium-high heat.  
  • Add onions and sauté for 3 minutes. 
  • Add broccoli and bell peppers and cook an additional 4 minutes or until onions are golden and broccoli is tender-crisp; add garlic and sauté 30 seconds.
showing how to make frittata recipe by combining cooked vegetables with sauteed onions in a cast iron skillet

Step 5 – Assemble

  • Now for the fun part!  Spread sautéed vegetables into an even layer, making sure the ingredients are evenly distributed – you don’t want a clump of sweet potatoes on one side and a clump of broccoli on the other.
  • Evenly layer the vegetables with sweet potatoes, tomatoes and bacon (you’ll reserve 2 tablespoons bacon for topping).
showing how to make egg frittata recipe evenly layering vegetables in a cast iron skillet followed by tomatoes and bacon
  • Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are completely submerged. Top evenly with remaining ½ cup mozzarella cheese.
showing how to make frittata recipe by pouring egg mixture over vegetables and layering with cheese in a cast iron skillet.

Step 5 – Bake

  • Cook egg frittata over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. 
  • Bake uncovered for 18-22 minutes at 350 degrees F, or until the edges are set, the cheese is melted and the center barely jiggles.
  • Rest for 5-10 minutes, then slice, top with remaining bacon and serve warm.
showing how to make a frittata by removing cast iron pan from the oven

How can you tell when a frittata is done?

It is important not to cover-cook your oven frittata to achieve light, fluffy, creamy perfection.  Cook the frittata until the cheese is melted and the center is set and jiggles ever so slightly – do NOT cook the frittata until the top is golden – a golden exterior means an over-baked interior.

To check for doneness, use a knife, rather than a toothpick, to cut into the center of the frittata.  If raw eggs run into the cut, then it needs a few more minutes; if the cut stays clear, then the frittata is done and should be removed from the oven right away.   

Basic Frittata Formula

Now that you’ve mastered this frittata recipe, you are ready to make your own!  If you follow the following frittata formula, you can create any number of delightful combinations:   

  • 12 eggs, whisked (don’t overbeat)
  • ⅓ cup heavy cream
  • 3 cups cooked vegetables (If starting with raw vegetables, you will need 4-5 cups because they will cook down)
  • 2 cups (8 ounces) grated or crumbled cheese
  • ½ teaspoon salt and pepper
  • Other seasonings

What else can I add to Frittata?

The possibilities of mix-in veggies for your oven frittata are endless!  Just make sure you have some contrasting texture.  For example, I love this frittata’s recipe combination because the broccoli adds tender-crunchy texture and earthy flavor, the sweet potatoes add creamy texture and sweet flavor, the onions add sweet, tender, aromatic flavor and the tomatoes add juicy sweet flavor.  As long as you have some variety, you really can’t go wrong.

Here are more veggie ideas you can add/swap to your frittata recipe, just make sure they are cooked first (I LOVE roasting them!) and patted dry of excess moisture:

VEGGIES

PROTEIN

You can swap the bacon for another favorite protein such as:

  • Ham
  • Chorizo
  • Hot or mild Italian Sausage
  • Smoked salmon
  • Ground chicken or turkey
  • Rotisserie chicken or cubed chicken

CHEESES

Cheeses highly impact the flavor profile of the egg frittata so take care you select good melting cheeses that you like. I suggest selecting two cheeses for optimal flavor. Some good melting cheeses include:

  • Mozzarella
  • Gruyere
  • Goat cheese
  • Gouda
  • Fontina
  • Swiss
  • Asiago
  • Taleggio
  • Provolone

OTHER ADD INS

  • Fresh herbs such as basil, parsley, chives, cilantro
  • Olives
  • Green chilies
  • Canned jalapenos
up close of a slice of easy egg frittata with bacon, broccoli, tomatoes and cheese

Frittata Recipe Variations

Now that you know the basic frittata formula and the rules for success, try your hand at these tasty egg frittata recipe variations or make your own:

  • Ham, spinach, cherry tomatoes, zucchini, Swiss cheese.
  • Bacon, spinach, artichoke, red bell peppers, mozzarella and feta cheese.
  • Sausage, bell peppers, spinach, sweet potatoes, goat cheese, chives.
  • Turkey, cherry tomatoes, zucchini, mushrooms, spinach, basil, mozzarella and goat cheese.
  • Ham, roasted bell peppers, broccoli, mushrooms, cheddar and Gruyere.
  • Bacon, asparagus, tomatoes, spinach, corn, mozzarella and Gruyere.  
  • Bacon, Brussels sprouts, sweet potatoes, onions, mushrooms, mozzarella and Gruyere.
  • Chicken, cherry tomatoes, avocados, broccoli, mozzarella and blue cheese
  • Salmon, asparagus, cherry tomatoes, chives, mozzarella and Gruyere.  
  • Corned beef, potatoes, carrots, mushrooms, bell peppers, cheddar and Gruyere.  

Frittata Rules for Success

No matter what you decide to add to your frittata, there are a few general rules that need to be followed for success.   Once you master these tips and tricks, you’ll find oven frittatas are a cinch to throw together.

Use full-fat dairy

An egg frittata should be creamy and never dry.  If you’re you’ve experienced dry frittatas in the past, they have either been overcooked or did not use enough fat.  For the most luscious, never-dry frittatas, I highly recommend heavy cream.  You may also have success with half-and-half and whole milk mixed with a little sour cream or yogurt.  I would avoid any milk other than whole milk.  Two percent and skim milk will produce a less creamy, lackluster, eggy result.

Don’t over beat the eggs

Beat the eggs just enough to blend the whites and yolks.  You don’t want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling. Over-beaten eggs can also become tough and rubbery.

Use a variety of veggies

Frittatas are thick and savory, eggy custards and need lots of veggies to break up the creaminess.  I highly recommend at least three different vegetables for a variety of flavor and texture.  This oven frittata recipe uses 4 veggies (when you count the tomato) plus the onions for an explosion of delightful complexity in every bite.

Use cooked veggies

Vegetables need to be cooked prior to adding the egg mixture otherwise they won’t be tender by the time the eggs are done and you’ll end up with crunchy veggies. Raw vegetables will also release liquid into the frittata which can steam rather than bake resulting in a watery frittata that is less creamy.  

  • Sauteed Veggies: you can cook the vegetables directly in the pan you’re going to cook the frittata in (like we do in this recipe). I love cooking them in leftover bacon, chorizo, or sausage drippings for added free flavor.  
  • Roasted vegetables: are one of my favorite veggies to add to scrambled eggs and frittatas and the BEST way to use up leftover veggies. My roasted cauliflower, roasted broccoli, roasted butternut squash and roasted Brussels sprouts are all fabulous in frittatas.   
  • Leftover cooked vegetables: if you’re using leftover vegetables, then sauté them for a couple minutes just to warm through before adding the eggs.

Evenly Distribute Filling

It is important that you spread the veggies and protein out evenly before pouring the egg mixture over top – because once you add the eggs, the veggies and protein are stuck wherever they were placed.  You want equal amounts of veggies in every bite.  

Don’t skimp the aromatics

Use plenty of onions and garlic to build the flavor base.  In this oven frittata recipe, we caramelize thinly sliced the onions but you can also use chopped onions.  You can use yellow onions, red onions, shallots or green onions – but use plenty of them!   I also recommend 3-5 garlic cloves to flavor the entire dish.

More cheese please

Many egg frittata recipes don’t use enough cheese which means a less creamy, less tantalizing frittata.  Cheese not only is a great way to introduce more flavor throughout the entire frittata, but amps up the creamy factor.

I recommend at least 1 ½ cups soft melting cheese (see section on cheeses) and then you can use another cheese such as Parmesan, feta or sharp cheese that add flavor but don’t melt quite as well for the remaining half cup.

No matter what cheese you choose, please only use freshly grated cheeses as packaged cheeses contain anti-clumping chemicals which inhibits their melting ability

Don’t overcook your frittata

For the creamiest frittata, don’t overcook or you’ll end up with dry spongy, rubbery, crumbly eggs!   A perfect egg frittata should have a custard-like consistency.

There are a variety of factors when it comes to baking times such as pan material, actual ingredients, actual oven temperature, etc. so it is important to keep an eye on your frittata the last few minutes of baking, especially if you have never made the recipe before. 

You will want to bake the frittata until the edges are set and the center jiggles just a little when the pan is moved.  The center will continue to cook and firm up once removed from the oven, so you don’t want it completely done.  Also, resist the urge to broil your frittata or you’ll end up with a rubbery top.

top view of frittata in a cast iron skillet showing how to know when frittata is done

What pan should I use for frittata recipe?

This frittata cooks on the stove then is finished in the oven, so you will need a well-seasoned 12” cast iron skillet.  A well-seasoned cast-iron skillet seamlessly goes from stove top to oven, boasts a natural non-stick patina and also conduct heats evenly so it will cook the frittata evenly.

If your cast-iron skillet is still being broken in, then use an oven-safe, non-stick skillet. Do not use stainless steal or your egg frittata will stick.

Can I scale this recipe down?

Absolutely!  This egg frittata recipe can be scaled down simply by using the up and down arrows next to the serving size in the recipe.  For an 8” pan, you will change the 8 to a 6.  This will automatically scale all of the ingredients to exactly what you need. 

Be aware that a smaller pan will require less baking time so check it early and keep a close eye on it.

What toppings for egg frittata?

I love topping my frittatas with crumbled bacon like in this frittata recipe for an extra crunch.  They are also delicious and beautified with the addition of fresh herbs such as basil, parsley, cilantro or chives.

You can also top individual servings with chopped tomatoes, salsa, salsa verde, avocado salsa, pico de gallo, a dollop of yogurt or sour cream, balsamic vinegar or pesto.

What do you eat frittata with?

Frittatas are a fantastic meal-in-one loaded with veggies, just add some fruit and toast/muffins and breakfast/brunch/lunch is served. 

You can also serve frittatas as a side to a main sweet breakfast such as:

 What Can I do with Leftover Frittata?

Leftover frittata can be reheated per instructions by the slice or thinly sliced or even broken up for a number of other applications.  Here are just a few ideas:

  • Egg sandwich:  break up frittata filling and sandwich it in between toasted bread along with sliced avocados.
  • Egg toast:  slice the frittata thinly and place on toast along with avocado, sprouts, etc.
  • Breakfast tacos:  break up the frittata filling and place it in a corn tortilla; top with salsa, sour cream/yogurt, avocados, tomatoes and hot sauce.
  • Breakfast quesadillas:  place sliced or broken up frittata in between two tortillas, top with cheese and pan fry to create a quesadilla.
  • Breakfast flautas:  place broken up frittata filling on a flour tortilla. Roll up tightly, and either pan fry to crisp up or place on a baking rack, spray with cooking spray and bake for 20 minutes.  Serve with salsa and guacamole.
showing how to serve egg frittata recipe by removing a slice from the pan

Can I make Mini Frittatas?

Yes!  This recipe will work great to make mini frittatas using muffin tins.

  • Grease muffin tins, set aside.  Preheat oven to 350 degrees F.
  • Cook bacon and veggies per recipe instructions.  Whisk egg mixture according to recipe instructions.
  • Gently stir the veggies and bacon into the egg mixture just until evenly combined.
  • Fill each muffin tin about ¾ full.
  • Bake at 350 about 13 – 17 minutes or until cooked but the centers jiggle slightly.
  • Remove muffin tins from the oven and place on a cooling rack for 5-10 minutes. 
  • Gently run a knife around the outside of the muffin cups then use a rubber spatula to remove mini frittatas.

can I make Frittata Ahead of time?

This egg frittata can be made entirely ahead of time and reheated, can be assembled, refrigerated then baked OR for best results if serving company, prep some the element ahead of time then assemble and bake when ready to serve.

To prep ahead:

  • Cook bacon.  You can cook the bacon up to three days in advance and store in an airtight container.  Either save some of the bacon drippings to cook the veggies in or sauté the veggies immediately in the drippings per recipe instructions.  
  • Cook veggies.  Sauté the veggies in the bacon dripping per recipe instructions then store in an airtight container for up to 24 hours.   
  • Egg mixture.  You can whisk the eggs, heavy cream, spices and cheeses together, cover, and store in an airtight container for up to 24 hours. Give the mixture a whisk before using

can I make Frittata the NIght before?

Oven Frittatas can also be assembled the night before then, refrigerated until ready to bake, just hold the top layer of cheese until ready to pop into the oven:

To assemble in advance:

  • Cook the veggies/bacon per recipe instructions.
  • Whisk the egg ingredients together per recipe instructions in a large bowl.
  • Gently stir the veggies and bacon into the egg mixture just until evenly combined.
  • Tightly cover with plastic wrap.
  • Refrigerate a few hours up to 24.
  • When ready to bake, remove plastic wrap and let sit at room temperature for 60 minutes before cooking.
  • Transfer mixture to a greased cast-iron skillet and top with remaining cheese.
  • Bake according to recipe directions, adding an additional 5 minutes if needed.

How long does frittata last in fridge?

Frittatas make great leftovers all week long for breakfast, lunch, dinner or snacks!  Slice up the frittata then transfer it in a single layer to an airtight container or stack the slices with parchment paper in between. When properly stored, frittata is good for 3-4 days.

Can you serve frittata cold?

When ready to enjoy your leftovers, you can serve the frittata chilled, let it come to room temperature or reheat individual slices in the microwave or oven.  I prefer either warm temperature or warmed frittata, with warmed being my favorite. I find you taste the “chill” of the frittata as opposed to the flavors when served cold.

CAn I REHEAT FRITTATA?

You can reheat leftover egg frittata either in the microwave or the oven, although the oven will produce a better texture.  The microwave can produce either soggy or rubbery results, so take care not to microwave too long.

  • Microwave:  warm individual servings on a microwave safe plate in the microwave for about a minute or until warmed though.  I like to cut my slice in half before microwaving so it warms evenly.
  • Oven:  transfer frittata slices to an oven-safe baking dish then cover with foil. Bake at 350 degrees F for 20 minutes or until heated through (will depend on amount of servings left).

Can I freeze and reheat frittata?

Although some recipes claim you can freeze and reheat egg frittata, I don’t recommend freezing leftover frittata.  Frittata is more custard-like and contains more veggies than breakfast casserole which cause it to become watery and rubbery when defrosted – not a pleasant texture! 

showing how to serve frittata recipe by placing a slice on a plate and garnishing with basil and tomatoes

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Frittata

This egg Frittata recipe is quick and easy to make, make ahead friendly, versatile and restaurant delicious! Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. This frittata recipe is creamy, soft and custardy loaded with bacon, veggies and cheese for an explosion of texture and flavor. You can follow my recipe as written (my fav!) or I’ve included how to make a frittata with any veggies/protein you have on hand for the ultimate "how to make frittatas" guide!
Servings: 8 slices
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

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Ingredients

Egg mixture

  • 12 large eggs
  • 1/3 cup heavy cream
  • 1 tablespoon freshly chopped basil or 1 tsp dried
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH paprika, ground mustard, salt, pepper
  • 4 dashes hot sauce
  • 1 cup freshly grated Gruyere cheese
  • 1 cup freshly grated mozzarella cheese divided

Veggies and Bacon

  • 8 oz. thick cut bacon
  • 3-5 cloves garlic minced
  • 1 medium onion halved then thinly sliced
  • 1 cup sweet potatoes peeled, chopped into ½” chunks
  • 2 cups chopped broccoli about 1-inch pieces
  • 1 red bell pepper chopped
  • 1 Roma tomato seeded, chopped

Instructions

  • Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
  • Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼” up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
  • Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don’t overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
  • Preheat oven to 350 degrees F.
  • Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
  • Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
  • Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
  • Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.

Notes

BASIC FRITTATA FORMULA

If you follow the following frittata formula, you can create any number of delightful combinations (see post for list of ideas):   
  • 12 eggs, whisked (don’t overbeat)
  • ⅓ cup heavy cream
  • 3 cups cooked vegetables (If starting with raw vegetables, you will need 4-5 cups because they will cook down  - see post for ideas)
  • 2 cups (8 ounces) freshly grated cheese (see post for ideas)
  • ½ teaspoon salt and pepper
  • Other seasonings

FRITTATA RULES FOR SUCCESS

No matter what you decide to add to your frittata, there are a few general rules that need to be followed for success.   Once you master these tips and tricks, you’ll find oven frittatas are a cinch to throw together.
USE FULL-FAT DAIRY:  An egg frittata should be creamy and never dry.  If you’re you’ve experienced dry frittatas in the past, they have either been overcooked or did not use enough fat.  For the most luscious, never-dry frittatas, I highly recommend heavy cream.  You may also have success with half-and-half and whole milk mixed with a little sour cream or yogurt.  I would avoid any milk other than whole milk.  Two percent and skim milk will produce a less creamy, lackluster, eggy result.
DON’T OVER BEAT THE EGGS:  Beat the eggs just enough to blend the whites and yolks.  You don’t want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling. Over-beaten eggs can also become tough and rubbery.
USE A VARIETY OF VEGGIES: Frittatas are thick and savory, eggy custards and need lots of veggies to break up the creaminess.  I highly recommend at least three different vegetables for a variety of flavor and texture.  This oven frittata recipe uses 4 veggies (when you count the tomato) plus the onions for an explosion of delightful complexity in every bite.
USE COOKED VEGGIES:  Vegetables need to be cooked prior to adding the egg mixture otherwise they won’t be tender by the time the eggs are done and you’ll end up with crunchy veggies. Raw vegetables will also release liquid into the frittata which can steam rather than bake resulting in a watery frittata that is less creamy.
  • Sauteed Veggies: you can cook the vegetables directly in the pan you’re going to cook the frittata in (like we do in this recipe). I love cooking them in leftover bacon, chorizo, or sausage drippings for added free flavor.  
  • Roasted vegetables: are one of my favorite veggies to add to scrambled eggs and frittatas and the BEST way to use up leftover veggies. My roasted cauliflower, roasted broccoliroasted butternut squash and roasted Brussels sprouts are all fabulous in frittatas.   
  • Leftover cooked vegetables: if you’re using leftover vegetables, then sauté them for a couple minutes just to warm through before adding the eggs.
EVENLY DISTRIBUTE FILLING:  It is important that you spread the veggies and protein out evenly before pouring the egg mixture over top – because once you add the eggs, the veggies and protein are stuck wherever they were placed.  You want equal amounts of veggies in every bite.  
DON’T SKIMP THE AROMATICS:  Use plenty of onions and garlic to build the flavor base.  In this oven frittata recipe, we caramelize thinly sliced the onions but you can also use chopped onions.  You can use yellow onions, red onions, shallots or green onions – but use plenty of them!   I also recommend 3-5 garlic cloves to flavor the entire dish.
MORE CHEESE PLEASE:  Many egg frittata recipes don’t use enough cheese which means a less creamy, less tantalizing frittata.  Cheese not only is a great way to introduce more flavor throughout the entire frittata, but amps up the creamy factor.  I recommend at least 1 ½ cups soft melting cheese (see section on cheeses) and then you can use another cheese such as Parmesan, feta or sharp cheese that add flavor but don’t melt quite as well for the remaining half cup.  No matter what cheese you choose, please only use freshly grated cheeses as packaged cheeses contain anti-clumping chemicals which inhibits their melting ability
DON’T OVERCOOK YOUR FRITTATA:  There are a variety of factors when it comes to baking times such as pan material, actual ingredients, actual oven temperature, etc. so it is important to keep an eye on your frittata the last few minutes of baking, especially if you have never made the recipe before.  You will want to bake the frittata until the edges are set and the center jiggles just a little when the pan is moved.  The center will continue to cook and firm up once removed from the oven, so you don’t want it completely done.  Also, resist the urge to broil your frittata or you’ll end up with a rubbery top.

CAN I MAKE FRITTATA AHEAD OF TIME?

This egg frittata can be made entirely ahead of time and reheated, can be assembled, refrigerated then baked OR for best results if serving company, prep some the element ahead of time then assemble and bake when ready to serve.

TO PREP AHEAD:

  • Cook bacon.  You can cook the bacon up to three days in advance and store in an airtight container.  Either save some of the bacon drippings to cook the veggies in or sauté the veggies immediately in the drippings per recipe instructions.  
  • Cook veggies.  Sauté the veggies in the bacon dripping per recipe instructions then store in an airtight container for up to 24 hours.   
  • Egg mixture.  You can whisk the eggs, heavy cream, spices and cheeses together, cover, and store in an airtight container for up to 24 hours. Give the mixture a whisk before using.

CAN I MAKE FRITTATA THE NIGHT BEFORE?

Oven Frittatas can also be assembled the night before then, refrigerated until ready to bake, just hold the top layer of cheese until ready to pop into the oven:
To assemble in advance:
  • Cook the veggies/bacon per recipe instructions.
  • Whisk the egg ingredients together per recipe instructions in a large bowl.
  • Gently stir the veggies and bacon into the egg mixture just until evenly combined.
  • Tightly cover with plastic wrap.
  • Refrigerate a few hours up to 24.
  • When ready to bake, remove plastic wrap and let sit at room temperature for 60 minutes before cooking.
  • Transfer mixture to a greased cast-iron skillet and top with remaining cheese.
  • Bake according to recipe directions, adding an additional 5 minutes if needed.

Storage

Frittatas make great leftovers all week long for breakfast, lunch, dinner or snacks!  Slice up the frittata then transfer it in a single layer to an airtight container or stack the slices with parchment paper in between. When properly stored, frittata is good for 3-4 days.

How to REHEAT 

You can reheat leftover egg frittata either in the microwave or the oven, although the oven will produce a better texture.  The microwave can produce either soggy or rubbery results, so take care not to microwave too long.
  • Microwave:  warm individual servings on a microwave safe plate in the microwave for about a minute or until warmed though.  I like to cut my slice in half before microwaving so it warms evenly.
  • Oven:  transfer frittata slices to an oven-safe baking dish then cover with foil. Bake at 350 degrees F for 20 minutes or until heated through (will depend on amount of servings left).

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18 Comments

  1. Ann Hupe says

    Wonderful commentary on the frittata! This recipe now makes frittatas my go-to egg dinner when I want breakfast as my last meal of the day! Yummy! Sweet mini peppers/crimini mushrooms/caramelized onions/green onions/ground pork-bacon is what I plan to make in the morning! (I have my local butcher grind pork shoulder and applewood bacon together with some extra pork fat, and it’s great fried as a flat mini-patty or brown in the pan. Something I was introduced to when I was living in Amish Country, Ohio.) Thanks for today’s culinary education!

    • Jen says

      Thank you so much Ann! Your morning frittata sounds divine and I’m so intrigued by your pork shoulder/bacon combination – I definitely have to try that!

      • Ann Hupe says

        Something I learned when trying to reproduce this sausage. Do NOT add any additional fat, or you will have just granules rather than a nice, full patty. Apparently, my bacon from my local butcher counter has more than enough fat in it.

        • Jen says

          Good to know, thanks Ann!

  2. Vera Meyer says

    Thank you for such a comprehensive overview of how to make fritattas. I love them and I will keep this in my recipe file forever. You are the best!

    • Jen says

      Thank you for kind comment Vera! I’m so happy you found it helpful!

  3. Connie says

    Merry Christmas. Thank you for such a beautiful recipe. I was wondering what size skillet you used to make this recipe? It is nice to see the ratio of ingredients for this dish. We always have too much meat to egg mixture. Of course m6 husband thinks that is ok. Thanks for such a wonderful blog. Enjoy reading in detail about your recipes.

    • Jen says

      Merry Christmas Connie! I’m so happy you enjoy reading the recipe details. I see in your next comment that you found the skillet size – enjoy! I hope your next frittata comes out perfectly!

  4. Jennifer Cook says

    Merry Christmas Jen! I absolutely love your recipes! I’ve introduced several people to your website and now they love your recipes too! I’m going to try my hand at making this frittata this week. Do you add the basil at the same time you mix in the cheeses to the egg?

    • Jen says

      Thank you so much Jennifer for making my recipes and sharing my site with others! Yes, you add the basil with the cheese and egg. I hope you love this frittata recipe as much as us!

  5. Debby Dimico says

    Made this morning. Wonderful commentary on the frittata. Used evaporated milk since I didn’t have heavy cream, turned out great. Substitute bacon crumbles and whatever I had in the refrigerator .

    • Jen says

      Thank you for your comment Debby! I’m so pleased you enjoyed this frittata and were were able to use what you had on hand!

  6. Lauren says

    I made this today after being inspired by an omelet video I saw on Instagram and I couldn’t be happier that I picked this pin on Pinterest.

    First of all, I didn’t know that I would learn so much from a recipe. Everything you need to know is in this one page. And it makes sense! I really appreciated that and love how you broke everything down.

    Now the recipe– It was AMAZING. My husband and I have never had a frittata before and I HATE eggs, but I loved this so much! Hubby actually wants to go to a restaurant and order one the next time we go out. He did question adding broccoli, but said it definitely worked in the end. It was so flavorful we each went back for another piece. Hubby says “10/10 would have that again. It’s a keeper for sure.” I can’t wait to make another and try your other filling suggestions. Thank you for such a lovely post.

    • Jen says

      Thank you so much for your awesome comment Lauren – you absolutely made my day! I’m so pleased you enjoyed my post and found it helpful and most of all, I’m thrilled you loved this frittata recipe even though you don’t even like eggs – now that is the ultimate compliment!

  7. Kathy says

    I made this tonight as an alternative to turkey leftovers…

    I used onions, green peppers, mushrooms, and used prosciutto and capricola instead of bacon. Added a little jalapeño. Used a variety of cheese, but actually used gruyere for the most part…so it wasn’t super over the top cheese taste, very savory.

    Best frittata we ever had…I had leftover mashed so made some fried patties and also some Caesar salad…

    Thank you for your detailed instructions and alternatives…I love a recipe where I can put my own stamp on it.

    Merry Christmas 2020…may 2021 bring us a new dawn…

    ❤️ From

    • Jen says

      Thank you so much for your awesome review Kathy, your frittata combo sounds delicious! Wishing you and yours a Merry Christmas as well and health and happiness in the New Year!

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