Description
This easy frittata recipe is a quick, one-pan breakfast packed with eggs, veggies, and cheese. It’s highly versatile and customizable, perfect for using up ingredients you have on hand.
Ingredients
- 6 large eggs
- 1/3 cup heavy whipping cream
- 1/2 teaspoon salt (adjust to taste)
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese (optional)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced bell pepper (red, orange, or yellow)
- 1 cup arugula
- 1 tablespoon unsalted butter
- Fresh herbs, optional for garnish
Instructions
- Preheat oven to 400°F (204°C).
- In a mixing bowl, whisk together the eggs, heavy cream, and salt until smooth and well combined. Set aside.
- Melt butter in a cast-iron skillet or oven-safe pan over medium heat. Swirl the butter to coat the bottom and sides of the skillet.
- Evenly spread the cherry tomatoes, bell pepper, and arugula across the bottom of the pan.
- Pour the egg mixture over the vegetables. Sprinkle mozzarella and goat cheese on top. Use a fork to gently distribute the cheese throughout the eggs.
- Bake in the preheated oven for 15 to 17 minutes, or until the top is golden and the center is set. The internal temperature should reach 160°F (71°C).
- Remove from oven, garnish with fresh herbs if desired, and serve warm.
Notes
- You can customize the frittata with different vegetables like spinach, zucchini, or mushrooms.
- Swap cheeses with feta or cheddar if preferred.
- To make dairy-free, use plant-based milk and cheese alternatives.
- Great for meal prep—leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 285mg
