Easy Frittata
Sometimes you need something easy for breakfast…in fact, most mornings I need something easy for breakfast. I’m a big fan of a hot meal in the morning and not so keen on the yogurt/cereal fare. However, most mornings, especially pre-coffee, I’m just not mentally ready to cook.
Enter the easy frittata. Easier than a quiche…because no crust and another plus- it’s excellent for making ahead. I started making this strictly following a recipe and slowly adjusted to what I did or did not have in my fridge. This means lots of wiggle room for you if you want to substitute some ingredients.
The Substitutes
Continue on for some fun ways to sub out ingredients and make this recipe your own!
In the video at the bottom of this post, you’ll notice I’m only using four eggs. That’s because I accidentally bought EXTRA large eggs, and yes, there is a difference. Tricky to substitute in baking recipes but no worries for this one!
I’m using milk in the recipe because I always have that on hand (the product of having a toddler), but heavy cream can really take this recipe to the next level if you have it. Creamy is always a way to level up.
Of the ingredients listed…I have always used bacon because it really gives the whole thing a great flavor and adds a delicious saltiness.
The veggies are the mostly easy items to sub. Use baby spinach or kale for some greenery. Try the potatoes chopped, sliced or even grated. All come out tasty! If you’d put it in a salad it’s probably tasty baked in this easy frittata.
You can easily substitute in some different spices, but I really do love the flavor that thyme brings to the whole thing. It works well with a lot of ingredients too.
How to make it
First, whisk the eggs, milk and salt and pepper together in a small bowl and set aside.
Combine the bacon, potatoes, tomato, garlic and thyme in a skillet and stir fry until the bacon is cooked and the potatoes are soft. Adjust this slightly depending on which vegetables you choose.
Spread the cooked mixture into a lightly greased 9″ pie dish. Sprinkle with the mozzarella cheese. Then pour the egg mixture over everything and press anything that has floated to the top back down to the bottom to avoid burning.
Bake for 20-25 minutes at 425 until set in the middle. Serve hot or refrigerate for several hours and serve chilled.
I hope you’ll consider making this easy frittata and eating it all week like I do. It reheats so well or you can just chomp it down cold.
Frittata
Ingredients
- 6 large eggs
- 1/4 cup whole milk
- 1 tsp salt
- 1/4 tsp black pepper
- 3 slices bacon chopped
- 2 small yellow potatoes chopped
- 1 small tomato
- 2 tsp minced garlic
- 1 tsp dried thyme
- 1/2 cup shredded cheese mozzarella or cheddar
Instructions
- Whisk the eggs, milk and salt and pepper together in a small bowl, set aside.
- Combine the bacon, potatoes, tomato, garlic and thyme in a skillet and stir fry until the bacon is cooked and the potatoes are soft.
- Spread the cooked mixture into a lightly greased 9″ pie dish. Sprinkle with the cheese. Pour the egg mixture over everything and press anything that has floated to the top underneath the eggs.
- Bake for 20-25 minutes at 425 until set.
- Serve hot or refrigerate for several hours and serve chilled.
Video
Notes
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