breakfast frittata

The Ultimate Breakfast Frittata is perfect for weekends and celebrations! It&#x27;s easy to make and packed with all of your favorite breakfast ingredients.

The Ultimate Breakfast Frittata

extra virgin olive oil

potatoes

green onions

sausage

(chopped bacon)

tomatoes

Eggland's Best Eggs (beaten)

salt

black pepper

cheddar cheese

parsley

Preheat oven to 350 degrees F. and place 12 inch cast iron skillet over medium heat.

Place oil into hot skillet and add potatoes and onions. Cook and stir for 5 minutes then add sausage, bacon and tomatoes, stirring to combine.

Place eggs into a large mixing bowl, whisk to beat eggs and add salt and pepper. Carefully pour eggs into skillet. With rubber spatula, pull in edges to start cooking eggs slightly. When about 3/4 cooked, still some runny, top with cheese and parsley. Place in oven to finish cooking, about 10 minutes or until eggs are set. Remove, cut into slices and serve warm.

This creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner.

Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad

eggs

Pecorino Romano

¼ cups Stonyfield Organic Whole Milk Greek Yogurt (divided)

tsp black pepper (plus more for serving)

tsp kosher salt

cauliflower

Tbsp extra-virgin olive oil

baby arugula

lemon

Preheat the oven to 450F.

In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.

Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.

Set a large ovenproof skillet (preferably cast iron) over medium-high heat.

Add the olive oil; once it starts to shimmer, add the cauliflower, stir to coat, and let cook undisturbed for 3 to 4 minutes, or until it starts to brown.

Stir and cook for a few more minutes to increase the browning. Give the cauliflower one last stir and transfer the pan to the oven.

Roast until the it’s browned all over, 6 to 8 minutes.

Transfer the skillet back to the stovetop (carefully; it will be hot!) and decrease the oven to 300F. This can be done ahead, or you can just pause and wait for the oven to cool down.

Set the skillet over medium-high heat.

Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.

Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.

While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.

Season frittata generously with black pepper.

Slice warm, directly from the skillet, or wait for the pan to cool down, set a large platter over the pan, and carefully invert it.

Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).

Serve slices of the frittata with about 1 generous tablespoon of lemony yogurt and top with the arugula salad; finish with black pepper and freshly grated Parmesan.

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Spinach Feta Frittata

olive oil

red onion (finely chopped)

scallions (chopped)

oz frozen chopped spinach (thawed)

oz crumbled feta

Parmigiano-Reggiano (grated)

salt and pepper

Squeeze all water from spinach.

In a 9 inch non-stick sauté pan, heat olive oil over medium heat.

Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs.

Add salt, pepper, cheeses and spinach and mix well.

Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.

Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.

Cook about 5 minutes longer. Serve hot.

Caramelized onions, sauteed red bell peppers and zucchini combined create a winning egg frittata breakfast dish.

Caramelized Onion, Red Pepper and Zucchini Frittata

white onion (thinly sliced)

red bell pepper (diced)

zucchini

Parmesan cheese (grated)

salt and fresh pepper (to taste)

Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.

In a medium bowl whisk eggs, Parmesan, salt and pepper.

Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.

Cook about 10-15 minutes, or until frittata is completely cooked.

Serve warm, cut into 4 pieces.

This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!

Cheesy Bacon Spinach Frittata

bacon, diced

spinach,

red pepper

goat cheese

cherry tomatoes

2% milk

salt & pepper

chives

In a large bowl, whisk together eggs and milk. Season with salt &amp; pepper and set aside.

Heat a medium size oven safe skillet to medium heat.

Add bacon to pan and cook until slightly crispy, approximately 3-4 minutes.

Pour out bacon grease leaving a tablespoon still in the pan, place pan back on burner and add spinach

Add in roasted red peppers and egg mixture. Stir to mix everything together and top eggs with tomatoes and goat cheese.

Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don&#8217;t wiggle when you shake the pan)

This is the easiest ever to make! Don't be fearful,you can do it!

THAT is beautiful! I wanna wake up to it tomorrow morning! And, yes, BACON all the things!

Great recipe, I will definitely be trying it out.  I am guilty of turning the heat down when eggs go in the pan so I will take your advice next time.  Thanks Krista!

Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some Thanksgiving turkey because this breakfast frittata is SO good!

Leftover Turkey and Sweet Potato Frittata

Gruyere cheese (omit

onion

tsp fresh or 1/2 tsp dried thyme

garlic powder

paprika

turkey breast (chopped)

baby spinach (roughly chopped)

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.

Heat a 10-inch nonstick oven safe skillet over medium heat.

Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.

Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.

Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.

Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

 Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!

Sausage and Mushroom Breakfast Frittata

mushrooms (sliced)

spinach

cherry tomatoes (sliced)

Tablespoons green onions (sliced)

heavy cream

mozzarella cheese (shredded)

Preheat oven to 375 degrees.  In a medium sized skillet add the ground sausage.  Sauté and crumble until cooked throughout.  Remove and set aside on a plate.

Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt.  Add cherry tomatoes and green onions and add the sausage back to the mixture.

In a medium bowl combine eggs, heavy cream, cheese, salt and pepper.  Pour on top of the sausage and vegetables.  Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

This simple frittata, made with ground beef, sautéed onions and cheddar, is a delicious low carb option for breakfast, lunch or dinner.

Cheeseburger Frittata

beef

+ dashes garlic powder, divided

onion,

milk

(weight) cheddar cheese, shredded, divided

additions: bacon, sautéed mushroom, sliced/diced tomatoes

Preheat oven to 400-degrees F.

Butter or coat with cooking spray pie pan....

Butter or coat with cooking spray pie pan. (I used a 10-inch pie pan for this recipe, but a 9-inch deep dish should work as well.)

Brown hamburger with a few pinches/dashes of salt,...

Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.

Heat olive oil over medium heat and sauté...

Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.

Beat together eggs, milk, 1/2 of shredded cheddar...

Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: salt, pepper, and garlic powder.

Evenly distribute the browned hamburger on the bottom...

Evenly distribute the browned hamburger on the bottom of the pie pan, then top with sautéed onions.

Pour the egg mixture over the top of...

Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.

Bake in 400-degrees F oven for 15-20 minutes...

Bake in 400-degrees F oven for 15-20 minutes until set. (I used a 10-inch pie pan, so adjust cooking time accordingly for different size.)

If you have ever wondered how to make a frittata, this quick and easy recipe will show you all the details. The ingredients list includes eggs, ham, broccoli, pepper jack, and cheddar cheese, but you can easily customize this versatile frittata recipe using all kinds of veggies, meats, and cheese. Serve it for breakfast or any time of the day. It&#39;s perfect for meal prep, as it will last you for days and freezes and reheats well! This 30-minute ONE-PAN savory breakfast is keto, low-carb, gluten-free, and protein-rich.

Frittata (30-Minute, ONE-PAN recipe)

salted butter

cheddar cheese (shredded)

broccoli (no stems, just florets, chopped)

oz ham (cooked, chopped)

oz pepper jack cheese (shredded)

Preheat the oven to 375 F. Add 1 tablespoon of butter to the cast iron skillet and place it in the oven.

In a large bowl, whisk together the eggs, heavy cream, and salt until fluffy. Add shredded Cheddar cheese and stir to combine.

Using an oven mitt, remove the cast iron skillet from the oven and roll it carefully from side to side to evenly butter the dish with melted butter.

Add chopped broccoli and chopped ham to a buttered cast iron skillet.

Pour the egg and cheddar cheese mixture over the broccoli and ham.

Top evenly with shredded pepper jack cheese.

Bake for 20 minutes until the frittata is no longer wobbly in the center.

Transfer the frittata to a wire rack, and let it rest for 15 minutes before serving.

Very good! I have a 10 inch cast iron so I used 7 eggs,one eggwhite and cooked it at 365. Not sure if lower temp worked better because of the size or my oven is too hot

Made this for Christmas morning and it was easy and delicious! My only issue is why the recipe says it serves 10? There were only four of us and we ate the whole thing! I don't think that was excessive, considering that 4 servings is only 2 eggs and 1.75 oz ham per person, plus some cheese and broccoli. I don't know how this recipe would serve 10.

Made it with cooked sausage, as that is what I had on  hand.  Yummy!!

This savory, cafe-inspired breakfast frittata is brimming with caramelized onions, shiitake mushrooms, baby broccoli and Gruyere cheese!

Breakfast Frittata

unsalted butter

white onions, quartered and sliced thinly

shiitake mushrooms, sliced

broccoli

garlic, pressed through garlic press

Salt

Black pepper

Italian seasoning

fresh, chopped flat-leaf parsley

fresh, chopped cilantro

half & half

cayenne pepper (optional)

cheese

To begin, gather and prep all of your ingredients according to the ingredient list above to have ready and organized for use.

Place a cast-iron (10 inch) skillet, or other non-stick and oven safe skillet, over medium-high to high heat, and add in the butter and the oil. Once the butter has melted, add in the sliced onions, and allow them to caramelize a little, for about 10-12 minutes.

Then, add in the sliced shiitakes, and continue to cook until the mushrooms become golden-brown, about 4 minutes. Add in the chopped baby broccoli and stir that in to incorporate, and allow the broccoli to become crisp-tender, about 3 minutes or so.

Add in the garlic, a couple of pinches of salt and pepper, the Italian seasoning, and the chopped parsley and cilantro, and stir to combine. Once the garlic becomes aromatic, turn the heat to very low, or turn off for a moment.

Whisk together the eggs, the half &half, a couple of pinches of salt and black pepper, the pinch of cayenne (if using), and about 1 cup of the grated cheese, whisking only until then eggs are broken up, taking care not to over-whisk.

Now, with the heat turned up under the skillet to medium-high, pour in the egg mixture and gently stir with the sauteed vegetables to incorporate. Then, allow the egg/veggie mixture to cook, undisturbed, for about 2-3 minutes, or just until the sides begin to set up.

Sprinkle the remaining 1/2 cup of cheese over top, and place the skillet into the oven to bake for about 24 minutes, or just until the frittata is puffed and set. Allow for a few minutes out of the oven before slicing and enjoying.

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The Ultimate Breakfast Frittata

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Top 10 breakfast frittata recipes from across the web

The most viewed breakfast frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Breakfast Frittata

Cacio e Pepe Frittata with Lemony Y...

Spinach Feta Frittata

Caramelized Onion, Red Pepper and Z...

Cheesy Bacon Spinach Frittata

Leftover Turkey and Sweet Potato Fr...

Sausage and Mushroom Breakfast Frit...

Cheeseburger Frittata

Frittata (30-Minute, ONE-PAN recipe...

Breakfast Frittata

The most viewed breakfast frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine