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When mornings are packed or I want to clear out the fridge, this loaded veggie frittata always saves the day. You get all the comforts of a one-pan meal that works for breakfast or lunch and you can switch it up with whatever's on hand.
I first made something like this on a Saturday with nearly nothing left except cheese and spinach. It was a hit for breakfast and since then, whenever I want a simple but good-for-you meal, I always come back to this.
Tasty Ingredients
- Eggs: The main part that gives frittata its fluffy goodness. Fresh works best—it keeps things creamy.
- Milk: Makes it rich and holds everything together. Go for whole milk if you want it creamier, or swap for almond milk if you avoid dairy.
- Shredded cheese: Try mozzarella, cheddar, or something tangy like feta. Cheesy bits melt in and make every bite dreamy. Use cheese that's soft and not dried out.
- Cooked protein: Toss in any leftovers—ham, sausage, or bacon are tasty. Whatever's in the fridge works.
- Chopped vegetables: Think spinach, bell pepper, or zucchini. Pick whatever's crunchy and colorful—not the wilted stuff.
- Diced onions: Brings out natural sweetness. Try shallots or green onions if you want a gentler taste.
Simple Step Guide
- Cool and Slice:
- Wait a few minutes once it’s out of the oven. Cutting too early means runny eggs. Waiting helps it settle—perfect slices for everyone! Enjoy just as it is, or pair with salad.
- Move Skillet to Oven:
- Pop the whole skillet into the oven now. Bake until the middle barely jiggles—usually around 10–15 minutes. If you’re unsure, stick a knife in the center and check.
- Stovetop Cooking:
- Let the pan sit over the heat, no stirring, for about 5 to 7 minutes. You’re looking for edges that get set and a middle still soft. That's where the magic structure happens.
- Mix Everything In:
- Pour the whisked eggs over the veggie mix. Sprinkle in your protein and cheese choices so every bite gets some. Spread everything out so it cooks the same all over.
- Whisk Eggs and Milk:
- Crack eggs into a bowl, splash in the milk, toss in salt and pepper, and give it a strong whisk till pale and all mixed up. A little air means a lighter bite at the end.
- Sauté Veggies:
- Throw onions and other veggies in. Let them cook till tender—just a few minutes. Stir now and then. Aim for sweet but not brown pieces—they’ll keep things tasting bright.
- Get the Skillet Hot:
- Choose a skillet you can put in the oven (around 10 to 12 inches). Add a bit of oil and warm it up over medium, so the bottom gets glossy. This keeps food from sticking and starts off the flavor.
- Warm Up Oven:
- Fire up your oven to 350°F/175°C before anything else. That way it’s set for when you need to bake the frittata.
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One of my best hacks? Drop some goat cheese in right when the pan comes off the burner. It melts in super creamy and adds a sharp kick. Anytime I make this, my family is at the table fast and leftovers never make it to the next morning.
Keeping it Fresh
Frittata’s good in the fridge for up to three days. Pop leftovers in a lidded container. To freeze, let slices cool, then wrap each one and toss them in a freezer bag. Reheat in the oven or zap it in the microwave—it’s just as awesome as the first day.
Other Options
Switch things up with whatever veggies or meat you’ve got handy. Roasted leftovers? Tofu or grilled chicken? It all works! Use almond milk for a dairy-free fix, or grab some cream if you want it extra rich. Swap cheeses for a new spin each time.
How to Serve
This is just as tasty straight from the fridge or warm. Pile it next to fresh fruit or a crisp salad. Want to fill up? Add roasted potatoes or toast. Leftover slices even work tucked in a baguette as a quick sandwich.
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A Little Backstory
This dish started in Italy as a smart way to use up extras. It caught on worldwide because it’s simple, flexible, and always hits the spot. Every place—and even families—put their own spin on what goes in, making each version unique.
Common Questions
- → Which milk should I pick?
Go with whole, 2%, skim, heavy cream, half-and-half, or plain almond milk if you want. Each one changes the creaminess a bit.
- → Can I use other veggies?
For sure! Use up spinach, bell peppers, mushrooms, zucchini, or any leftover veggies you find in the fridge.
- → How can I tell if it’s done?
The center just needs a little wobble. Stick a knife in—if it comes out clean, it’s ready to go.
- → Can I leave out the meat to make it veggie?
Definitely! Skip the meat or swap in tofu, tempeh, or whatever plant-based protein you like with your cheese and veggies.
- → What’s the best way to keep leftovers?
Stick pieces in a sealed container in the fridge for three days or freeze single portions up to a month.
- → Can I use any cheese?
Try cheddar, feta, mozzarella, or goat cheese. Just grab what you have or pick your favorite flavor.