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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.
What Vegetables are Best for this Recipe?
As I mentioned, a frittata is one of the most adaptable recipes I know of. And, it’s 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 perfect, custom frittata.
How to Make a Quick and 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, and saute until they are translucent. Then add the rest of the veggies.
Cook for 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 overbake it!
Remove the frittata from the oven, and let cool for 10 minutes.
Slice into wedges and serve.
FREQUENTLY ASKED QUESTIONS
Whole milk helps makes the frittata extra fluffy.
A well seasoned cast-iron skillet is good for cooking just about anything and it is oven safe. If you don’t have one, you can make a frittata with any oven-safe skillet.
Full-fat dairy is crucial to a fluffy frittata. Fat-free milk and cheese will leave your dish flat and give your eggs nothing to make them firm and rich. So use whole milk for this recipe. Fat-free is no different than just adding water.
Serve this with biscuits or fresh homemade bread:
Get The Frittata Recipe Here!
- 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.