Frittata

This egg Frittata recipe is quick and easy to make, make ahead friendly, versatile and restaurant delicious! Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. This frittata recipe is creamy, soft and custardy loaded with bacon, veggies and cheese for an explosion of texture and flavor. You can follow my recipe as written (my fav!) or I’ve included how to make a frittata with any veggies/protein you have on hand for the ultimate "how to make frittatas" guide!

📝 Ingredients

• 12 large eggs
• 1/3 cup heavy cream
• 1 tablespoon freshly chopped basil ( or 1 tsp dried)
• 1 teaspoon dried parsley
• 1/2 tsp EACH paprika, ground mustard, salt, pepper
• 4 dashes hot sauce
• 1 cup freshly grated Gruyere cheese
• 1 cup freshly grated mozzarella cheese (divided)
• 8 oz. thick cut bacon
• 3-5 cloves garlic (minced)
• 1 medium onion (halved then thinly sliced)
• 1 cup sweet potatoes (peeled, chopped into ½” chunks)
• 2 cups chopped broccoli (about 1-inch pieces)
• 1 red bell pepper (chopped)
• 1 Roma tomato (seeded, chopped)

👨‍🍳 Instructions

1. 1Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
2. 2Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼” up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
3. 3Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don’t overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
4. 4Preheat oven to 350 degrees F.
5. 5Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
6. 6Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
7. 7Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
8. 8Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.