When I think of a hearty, satisfying breakfast, my mind always goes back to family gatherings at my grandmother’s house. She used to whip up the most incredible frittatas with whatever fresh vegetables were in season. I remember the aroma filling the kitchen, waking everyone up with the promise of a delicious meal. Her secret was simple: fresh ingredients and lots of love. This breakfast frittata recipe brings back those cherished memories and is perfect for any family breakfast or brunch.
A frittata is a versatile dish that’s easy to customize based on what you have in your fridge. You can use a variety of vegetables—bell peppers, broccoli, and zucchini are just a few options. If you’re a meat lover, bacon adds a wonderful smoky flavor, but for a vegetarian twist, you can substitute olive oil and skip the bacon altogether. The combination of eggs, cheese, and a touch of paprika gives this frittata a rich and savory taste that’s hard to resist.
One of the things I love about this recipe is how straightforward it is. In just a few simple steps, you can create a dish that’s both nutritious and delicious. Plus, it’s a great way to sneak in some extra veggies, especially if you have picky eaters at home. The key is to cook the vegetables until they’re just tender, so they maintain a bit of their crunch and vibrant color.
If you’re looking to experiment, try adding different types of cheese or even some leftover cooked potatoes for extra heartiness. Sometimes I like to top my frittata with a sprinkle of fresh herbs or a dollop of sour cream for an added layer of flavor.
This breakfast frittata is sure to become a favorite in your household, just as it is in mine. Enjoy it hot out of the oven, and don’t forget to share it with your loved ones—after all, good food is best enjoyed in good company.
How to Prepare Breakfast Frittata
Ingredients
- 4 slices of bacon (or 2 tablespoons of olive oil for vegetarian)
- 1 cup of shredded Cheddar cheese
- 4 cups of mixed vegetables (like bell peppers, broccoli, zucchini)
- 1 teaspoon of finely minced garlic
- 10 eggs
- ¼ teaspoon of ground paprika
- ½ teaspoon of sea salt
- ¼ teaspoon of fresh black pepper
- ½ cup of diced onion
- ¼ cup of whole milk
Directions
- Set your oven to preheat at 425°F.
- In a large bowl, whisk the eggs thoroughly.
- Add in the milk, sea salt, black pepper, and paprika to the eggs, and whisk again until fully mixed.
- Mix the shredded cheese into the egg mixture and set aside.
- Place a 10-inch cast iron skillet on medium heat and cook the bacon, onion, and garlic until the bacon begins to brown, about 5 minutes.
- Add the vegetables to the skillet, cover, and cook until the vegetables soften and the bacon is fully browned, stirring occasionally, for about 5 more minutes.
- Reduce the heat to medium, pour the egg mixture into the skillet, and stir briefly to distribute the ingredients evenly.
- Continue cooking on medium heat for around 4-5 minutes until the edges start to set.
- Move the skillet to the preheated oven and bake for 7-10 minutes until the top is set and lightly browned.
- Take the skillet out of the oven, let the frittata cool for 10 minutes before serving. (The frittata will puff up while baking but will deflate as it cools.)
FAQs:
Can I make this frittata without an oven?
Yes, you can cook the frittata entirely on the stovetop. After the edges start to set, cover the skillet with a lid and cook on low heat for about 10-15 minutes until the top is set.
What other types of cheese can I use instead of Cheddar?
You can use other types of cheese like mozzarella, feta, or Swiss. Each will give a different flavor profile to your frittata.
How can I make this recipe dairy-free?
To make the frittata dairy-free, you can use a non-dairy milk substitute like almond milk or oat milk, and replace the cheese with a dairy-free cheese alternative.
Can I prepare the frittata ingredients ahead of time?
Yes, you can prep the vegetables and cook the bacon and onion mixture in advance. Store them in the refrigerator and mix them with the egg mixture just before cooking.
How do I store and reheat leftover frittata?
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave for 1-2 minutes or in a preheated oven at 350 degrees F for about 10 minutes.
Can I use egg substitutes for this recipe?
Yes, you can use egg substitutes like egg whites or liquid egg replacer. Make sure to follow the package instructions for the equivalent of 10 eggs.
Breakfast Frittata
Ingredients
- 1 teaspoon minced garlic
- 4 slices bacon or 2 tablespoons olive oil for vegetarian
- 1 cup shredded Cheddar cheese
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup whole milk
- 4 cups vegetables bell peppers, broccoli, zucchini, etc.
- 10 eggs
- ¼ teaspoon paprika
- ½ cup onion diced
Instructions
- Preheat your oven to 425 degrees F.
- Whisk the eggs together in a large bowl.
- Add the milk, sea salt, pepper, and paprika to the eggs, then whisk until everything is well combined.
- Stir in the cheese and set the mixture aside.
- In a 10” cast iron skillet over medium heat, cook the bacon, onion, and garlic until the bacon just starts to brown, which should take about 5 minutes.
- Add the vegetables to the skillet, cover, and cook until the veggies are soft and the bacon is browned, stirring occasionally, for about another 5 minutes.
- Lower the heat to medium, pour in the egg mixture, and stir quickly to evenly distribute the ingredients.
- Let it cook on medium heat for around 4-5 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 7-10 minutes until the top is lightly browned and set.
- Remove from the oven, let it cool for 10 minutes, then serve. (The frittata will puff up in the oven but will deflate as it cools.)
