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Easy Frittata Recipe (Choose Your Add-Ins) Recipe

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3.9 from 10 reviews

This easy frittata recipe offers two delicious versions: a Garden Vegetable Frittata packed with sweet potato, zucchini, and red pepper, and a Mediterranean-Inspired Frittata featuring spinach, cherry tomatoes, artichoke hearts, and optional prosciutto. Both use eggs and cheese for a protein-rich, satisfying brunch or light meal that is simple to prepare in one skillet and baked to fluffy perfection.

Ingredients

Egg Mixture

  • 8 large eggs
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon salt, plus more for cooking vegetables
  • 1/4 teaspoon ground black pepper, plus more for cooking vegetables
  • 1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided

Vegetables

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 small red onion, thinly sliced
  • 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
  • 1 heaping cup (130g) sliced zucchini
  • 1/2 cup (about 80g) chopped red bell pepper
  • 1 cup (30g) roughly chopped fresh spinach
  • 1 cup (150g) halved cherry tomatoes
  • 1 heaping cup (about 160g) canned quartered artichoke hearts, drained

Optional Toppings

  • Chopped fresh parsley
  • 2 ounces (56g or about 4 slices) roughly chopped prosciutto (for Mediterranean version only)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the frittata.
  2. Prepare Egg Mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Add about 3/4 cup of the cheese (cheddar for the Garden Vegetable version or feta for the Mediterranean version) and whisk again. Reserve the remaining cheese for topping. Set the mixture aside.
  3. Sauté Garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add minced garlic and cook, stirring constantly for 30–60 seconds, careful not to let it brown.
  4. Garden Vegetable Frittata - Cook Vegetables: Add the red onion and sweet potato to the skillet with garlic. Cook for about 5 minutes, stirring occasionally, until they start to soften. Then add zucchini and red bell pepper, season with salt and pepper, and continue cooking for another 5 minutes while stirring occasionally.
  5. Garden Vegetable Frittata - Add Egg Mixture and Cook: Pour the egg and cheese mixture over the sautéed vegetables in the skillet. Cook without stirring for 5 minutes, allowing the edges to bubble and begin to set. Sprinkle the remaining 1/4 cup cheese evenly over the top.
  6. Garden Vegetable Frittata - Bake: Carefully transfer the skillet to the center rack of the preheated oven. Bake for 22–26 minutes until the frittata is puffy and the center is set without wobbling or looking wet.
  7. Garden Vegetable Frittata - Cool and Serve: Remove skillet from the oven and place on a wire rack. Let the frittata cool for at least 10 minutes to allow it to fully set. Optionally, top with chopped fresh parsley before slicing and serving.
  8. Mediterranean-Inspired Frittata - Add Veggies and Prosciutto: Fold chopped spinach, halved cherry tomatoes, drained artichoke hearts, and if desired, chopped prosciutto into the egg and cheese mixture.
  9. Mediterranean-Inspired Frittata - Cook Egg Mixture: Pour this combined egg mixture into the skillet with the cooked garlic. Cook without stirring for 5 minutes until starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
  10. Mediterranean-Inspired Frittata - Bake: Transfer the skillet carefully to the oven’s center rack and bake for 22–26 minutes until puffy and not wobbly in the center.
  11. Mediterranean-Inspired Frittata - Cool and Serve: Remove from oven and rest on a wire rack for at least 10 minutes before slicing and serving, allowing it to finish setting.

Notes

  • You can substitute milk with a dairy-free alternative if preferred.
  • If you do not have an oven-safe skillet, use a regular skillet to cook vegetables and then transfer to a baking dish.
  • The frittata continues to cook as it cools, so avoid overbaking to keep it moist.
  • Choose sharp cheddar for a classic taste or feta for a tangier Mediterranean flavor.
  • Prosciutto is optional but adds savory depth to the Mediterranean version.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently.

Find it online: https://cozyplatter.com/easy-frittata-recipe-choose-your-add-ins-recipe/