by Holly
Baked frittata is an easy and delicious egg dish to serve for breakfast (or dinner) any day of the week!
Eggs and potatoes with all of your favorite toppings (bring on the bacon and cheese!) are baked until puffy and golden. Serve with a fruit salad or tossed salad.
What is a Frittata?
Frittatas are an easy egg dish that can be made on the stovetop or oven-baked. Like other Italian foods, frittatas are rich and flavorful.
Potatoes are lightly browned with veggies and topped with eggs and cheese. The whole pan is then baked until golden, sliced and served!
This fail-proof recipe is super easy and it’s versatile (and can make perfect use of almost any kind of leftovers). Make it with egg whites, vegetable, spinach, asparagus, mushroom— or go for a meaty version with sausage, bacon, ham!
And the best thing about it is that it all comes together in just one skillet!
Frittata vs. Quiche
Frittatas are an egg dish similar to a quiche but without a crust. While quiche is delicious with its flaky pie crust a frittata is somewhat easier and every bit as tasty!
No fussing with crust, just mix in potatoes or hash browns and bake in the oven until fluffy and the cheese is bubbly.
Ingredients & Variations
Be sure to season the egg mixture with salt and pepper. This recipe is versatile, toss in your favorite seasonings and herbs. There are endless possibilities for meat, veggie, and cheese combinations.
POTATOES
- Swap out potatoes for hashbrowns, leftover roast potatoes or home fries.
- Even leftover oven fries can be chopped up and added in place of potatoes.
- No potatoes? No problem, use leftover cold spaghetti or pasta in place of potatoes!
- For a low carb version, substitute baked cauliflower.
PROTEIN
- Eggs can be whole or substituted with egg whites for a lower calorie version.
- Cook the bacon crisp (in the oven), or substitute with ham or sausage!
- For cheese go ahead and use what’s on hand! Or get fancy and mix in goat cheese, gruyere, or gouda.
VEGGIES
- Leftover mushrooms, broccoli, leftover roasted veggies are all amazing in any frittata or omelet. Bell peppers, onions, zucchini are all great.
- Cherry tomatoes, grape tomatoes, or even sun-dried tomatoes add a fresh boost of flavor.
How to Make a Frittata
Easy and perfect every time!
- Saute veggies and cooked potatoes (or hash browns). Add bacon (or ham/sausage) and green onions.
- Whisk eggs with seasonings and cream. Pour over the veggie mixture.
- Cover with cheese and fresh herbs, and bake until eggs are set.
Serve it with mimosas and an arugula salad, fruit salad, or even a bowl of citrus fruit for a touch of elegance the whole family will enjoy!
Tips for Success
- Ensure veggies and meats are pre-cooked.
- No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
- Watch cooking times carefully. When it comes to a frittata, light, and just set is best.
- If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
- Frittata reheats well and makes great sandwiches on toast!
Eggs for Breakfast
- Homemade Eggs Benedict – made with simple ingredients
- Easy Quiche Recipe – perfect breakfast or dinner
- Denver Omelet – loaded with fresh veggies!
- Corned Beef Hash – great for leftovers potatoes
- Cheesy Breakfast Pizza – easy grab-and-go breakfast!
- Denver Egg Casserole – simple & quick casserole
Did you love this Frittata? Be sure to leave a rating and a comment below!
How to Make a Frittata
Prep Time 15 minutes
Servings 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cooked potatoes or hash browns
- 1 cup mixed vegetables peppers, mushrooms
- 8 slices bacon chopped, or 1/2 cup diced ham
- 2 green onions sliced
- ¼ teaspoon seasoned salt or to taste
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- 8 eggs
- ¼ cup light cream
- 1/2 cup cheddar cheese shredded
- 1 tablespoon fresh parsley or basil
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Instructions
- Preheat oven to 400°F.
- Add olive oil to an 8" skillet and cook vegetables until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes.
- In a medium bowl, combine eggs, light cream, dry mustard and seasonings.
- Add bacon and green onion. Pour egg mixture over top and sprinkle with cheese and fresh herbs.
- Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes.
- Remove from the oven and cool 5 minutes before cutting. Serve warm.
Recipe Notes
- Ensure veggies and meats are pre-cooked.
- No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
- Watch cooking times carefully. When it comes to a frittata, light and just set is best.
- If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
- Frittata reheats well and makes great sandwiches on toast!
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This was fantastic!
I’ve made many quiches, but never a frittata and this recipe is perfect. Thank you so much!
I found it because I searched for roasted potatoes 350 degrees because I was making them with a pork loin at that temp. I always make them at 425 and didn’t know if I could do them at a lower temp so I found your recipe with its helpful cooking times at different temps. There was a link to this recipe for leftovers.
My daughter is a vegetarian, so I made it using butter and without bacon in case she wanted to try it. I had the leftover potatoes and some spinach/arugula in the fridge. I also threw in some leftover caramelized onions I had. I didn’t have heavy cream, only half-and-half, and I think that increased the cooking time. Next time I’ll use the heavy cream and saute the veggies in bacon grease even if I don’t have actual bacon.
Just reread the recipe and saw that it called for light cream, not heavy, so I wasn’t as far off as I originally thought.
This was a hit. My husband can’t wait for me to make it again and plans to have the leftovers for breakfast tomorrow.
So happy this recipe was able to work for all of you, Monica! Your additions sound delicious.
Totally totally yum !
In my last rating I meant it to be a 5 star!!
I meant to say that I made it with sausage and mushrooms and green peppers and a bit of onions that I cooked ahead and cheese !
Oh my goodness so yummy!
I will definitely be making it again!!
Thank you very much Holly!!
Fabulous recipe!! Made a veggie omelet- added a little cayenne pepper….must be the Louisiana girl in me. :)
So happy you loved it Lauren!
Can I use heavy whipping cream instead of light cream?
Yes, this will work just fine Melissa. Enjoy!
If using frozen hashbrowns do you still fry them or just add them to the mixture as is?
Hi Pat, you will want to fry or pre-cook them in some way so that they are fully cooked when added to the frittata in step 2.
This was not only delicious but it was beautiful. I subbed roasted cauliflower for potatoes and used 2% milk instead of cream, and it still rose like a soufflé. Will add this one to my favorites!
Love this recipe, I make it at least twice a month for Sunday brunch with a side salad. It’s so adaptable, you can add any ingredients you like. I don’t use bacon I use cooked diced ham. Thanks Holly, I am a subscriber as I love a lot of your recipes.
Thank you so much for following along Maggie, so glad you’ve loved this recipe!
I don’t have light cream can I use whole milk or half & half in recipe
Half and half is perfect.
OMG I love this recipe and so does my husband. We like to have it for brunch on Sundays with a salad. Yum, Yum.
This is the perfect brunch!! So glad you loved it.