Have you ever had a frittata? It’s really just a crustless quiche. But, frittatas are quick & easy, lower in carbs and fat, and high in protein. In my book, that’s a win-win! Although frittatas are egg dish dishes, they’re suitable for any meal. I love making them for brunches.
Today, I’m sharing how to make a frittata. One of the things I like best about making a frittata is that it’s an adaptable recipe. Making substitutions is a snap, and you can make it as healthy as you’d like.
You can have this dish on the table in less than 30 minutes.
Fridge Forage for Veggies
As I mentioned, a frittata is one of the most adaptable recipes I know of, and an ideal way to use up leftover veggies. Plus it’s a genuine fridge forage suitable recipe, so keep that in mind.
Get creative! My recipe below is just a guide to help you make a perfectly, custom frittata.
How to Make an Easy Frittata
In a medium-sized bowl, crack the eggs, add milk and spices. Beat well, until mixture is a consistent, all yellow color. Preheat oven.
Next, heat the oil and brown the pancetta until fat is rendered.
Add onions, saute until they are translucent. Then add the rest of the veggies, cooking 5 minutes or so, until they are softened and the onions are beginning to turn golden.
Smooth the mixture and spread grated cheese evenly over it.
Heat in the oven for 10-12 minutes, until the mixture is set. It’s okay if it jiggles a little, but don’t over bake it!
Remove from oven, and let cool for 10 minutes.
Slice into wedges and serve.
This quiche would go great with some homemade bread. Check out my recipe for French bread:
or for Grandma’s Potato Rolls:
Get the Recipe!
If you are serving more than 4, double this recipe and increase the baking time by 3-4 minutes. The vegetables and cheese types are just guidelines, don’t be afraid to customize this recipe. Just keep the vegetable proportions the same and use similar vegetables, i.e. spinach for bell pepper.
- 6 eggs
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme (my favorite seasoning here is Herbs de Provence)
- 1 tsp. olive oil
- 1 small onion, quartered and very thinly sliced
- 4 oz. pancetta (can substitute bacon or ham)
- 1 bell pepper, chopped
- 1/2 cup zucchini, chopped
- 1 cup monterey jack cheese, grated
Beat eggs, milk, thyme (or Herbs de Provence), and salt and pepper in medium bowl until well-blended. Preheat oven to 375 degrees F.
Heat oil in an oven-proof, 8-inch nonstick skillet over medium heat. Add pancetta and cook until fat is rendered. Add onions, and sauté for 3 minutes or so, until they are translucent. Then add vegetables and cook for 3-5 minutes, until they are softened and the onions are beginning to turn golden.
Spread the mixture smoothly in the bottom of the skillet and sprinkle grated cheese evenly. Pour the egg mixture on top. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that’s fine.
Let cool 10 minutes, then cut into wedges and serve.
And, I love seeing your comments and suggestions below (no registration is required!).