How to Make a Frittata {Easy Recipe}

Baked frittata with spinach, bell pepper, mushrooms, onion and goat cheese in a cast iron skillet.

How to Make a Frittata {Easy Recipe}

from kristineskitchenblog.com

This easy frittata recipe is made with eggs, sautéed vegetables and goat cheese and baked in the oven. Enjoy it for breakfast, brunch or even lunch! This recipe includes instructions for baking the frittata in a 10-inch cast iron skillet or 8x8-inch baking dish. See the recipe notes for more frittata flavor ideas.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 151kcal

Ingredients

8 large eggs
¼ cup whole milk or heavy cream or half and half
½ teaspoon fine sea salt or ¼ teaspoon table salt
1 tablespoon olive oil
1 cup chopped cremini mushrooms
¾ cup chopped bell pepper
½ cup chopped yellow or red onion
2 cups chopped fresh spinach 2 ounces
2 ounces goat cheese ½ cup crumbled

Instructions

Preheat oven to 400° F.
In a medium mixing bowl, whisk together the eggs, milk (or cream) and salt. Set aside.
Heat the olive oil in a 10-inch cast iron skillet over medium heat. (Alternatively, you can use any skillet to sauté the vegetables and then bake the frittata in an 8x8-inch baking dish.)
Add the mushrooms, bell peppers and onions to the skillet and cook until softened, stirring occasionally, about 5 minutes. Add the spinach and remove the pan from the heat. Stir for 30 seconds to partially wilt the spinach.
To bake the frittata in a cast iron skillet: Spread the veggies out into an even layer in the pan. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 12-16 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Be careful when serving the frittata, as the handle of the skillet will be very hot from the oven! I like to lay an oven mitt or kitchen towel over the handle to remind myself that it's hot.
To bake the frittata in an 8x8-inch baking dish: Transfer the softened vegetables to a lightly greased 8x8-inch baking dish and spread out into an even layer. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 18-25 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Serve and enjoy.

Video

Notes

You can double this recipe and bake it in a 9×13-inch baking dish. You may need to add a few minutes to the cook time.

Recipe Variations (Be sure to pre-cook vegetables.)

Broccoli and cheddar cheese. Like our favorite Broccoli Quiche, broccoli and cheese is a classic combination.
Bacon, green onions, roasted potatoes and shredded cheddar or Gruyere cheese.
Spinach, tomato, zucchini and mozzarella or feta cheese. Use either fresh halved cherry tomatoes or sun-dried tomatoes. Fresh oregano would also be delicious here.
Asparagus, shallots, tarragon or chives and goat cheese.
Roasted sweet potatoes, caramelized onions, bacon and fresh rosemary.

Nutrition

Nutrition information is only an estimate.