A versatile and delicious basic frittata recipe featuring eggs, vegetables, and cheese baked to perfection. Perfect for breakfast, lunch, or dinner with customizable vegetable options.

american

Nutrition

Provides high-quality protein from eggs, calcium from cheese, and nutrients from vegetables while being moderate in calories and fat.

Calories	420 kcal
Energy	1758 kJ
Protein	24 g
Total Fat	34 g
Saturated Fat	17 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	11 g
Cholesterol	390 mg
Carbohydrate	6 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	545 mg

*per serving

VegetarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchvegetarianbrunchbreakfastmain courseoven and roastingstovetop

Best Basic Frittata Recipe

Once Upon a Chef

4

Name: Best Basic Frittata Recipe — Tasty Bites
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoon Extra Virgin Olive Oil; 0.75 cup Shallots (thinly sliced, from 2 to 3 shallots); 2 cup Cooked Vegetables Or Greens (seasoned); 8 large Eggs; 0.333 cup Heavy Cream; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper (freshly ground); 1.25 cup Cheese (shredded, such as Cheddar or Gruyere)

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Extra Virgin Olive Oil

0.75 cup Shallots thinly sliced, from 2 to 3 shallots

2 cup Cooked Vegetables Or Greens seasoned

8 large Eggs

0.333 cup Heavy Cream

0.5 teaspoon Salt

0.25 teaspoon Black Pepper freshly ground

1.25 cup Cheese shredded, such as Cheddar or Gruyere

Equipment

Cast iron skillet

Oven

Large mixing bowl

Whisk

Rubber spatula

Instructions

Preheat the oven to 325°F (165°C), and set an oven rack in the middle position.

Heat the oil in a 10-inch (25-cm) cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the cooked vegetables and stir to combine.

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.

Add the cooked vegetable mixture and cheese to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.