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Frittata Recipe with 5 Delicious Variations Recipe

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★★★★★

4.8 from 120 reviews

A versatile and delicious frittata recipe featuring a simple egg base combined with various vegetable and cheese variations. This easy skillet-to-oven dish is perfect for breakfast, brunch, or any meal, offering five unique flavor combinations including broccoli feta, roasted red pepper & spinach, spring veggie, mixed mushroom & tarragon, and caprese.

Ingredients

Scale

Basic Ingredients

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 garlic cloves (minced)
  • ¼ teaspoon sea salt (more for sprinkling)
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil (for drizzling and cooking)

Broccoli Feta Variation

  • 6 scallions (chopped)
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Roasted Red Pepper & Spinach Variation

  • 1 shallot (chopped)
  • 2 roasted red bell peppers (chopped)
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

Spring Veggie Variation

  • 4 spring onions or scallions (chopped)
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas (thawed)
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese

Mixed Mushroom & Tarragon Variation

  • 1 shallot (chopped)
  • 12 ounces mixed mushrooms (chopped)
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

Caprese Variation

  • 1 shallot (chopped)
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Preheat the oven: Set your oven to 400°F to ensure it reaches the right temperature for baking the frittata thoroughly.
  2. Prepare egg mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until fully combined. Set this mixture aside while you prepare your chosen vegetable variation.
  3. Broccoli Feta: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, broccoli, a pinch of salt and pepper, and cook until the broccoli is tender but bright green, about 5 to 8 minutes. Stir in smoked paprika, then pour in the egg mixture. Gently shake the pan to distribute ingredients evenly. Sprinkle feta cheese on top and bake in the preheated oven for 15 to 20 minutes, until the eggs are set.
  4. Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in the skillet over medium heat. Add chopped shallot, salt, and pepper, cooking until translucent (about 5 minutes). Add roasted red peppers and spinach; sauté until the spinach wilts. Pour in the egg mixture, shake the pan gently for even distribution, sprinkle with feta cheese, and bake for 15 to 20 minutes until set.
  5. Spring Veggie: Warm ½ tablespoon olive oil in the skillet over medium heat. Add scallions, asparagus, salt, and pepper, cooking until asparagus is tender but still bright green, about 5 minutes. Stir in peas, then pour the egg mixture over the vegetables. Sprinkle mozzarella and feta on top and bake for 15 to 20 minutes, until eggs have set.
  6. Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in the skillet over medium heat. Add chopped shallot, salt, and pepper; cook until it begins to soften, about 3 minutes. Add mushrooms, stir, and cook until tender and soft, around 8 minutes. Stir in chopped tarragon, pour in the egg mixture, shake gently to distribute, sprinkle pecorino cheese over it, and bake for 15 to 20 minutes or until set.
  7. Caprese: Heat ½ tablespoon olive oil in the skillet over medium heat. Cook chopped shallot with salt and pepper until translucent, about 5 minutes. Add cherry tomatoes and half the basil, stirring briefly. Pour in the egg mixture and shake the pan to distribute evenly. Top with halved mini mozzarella balls and bake for 15 to 20 minutes until eggs are set. Garnish with remaining basil before serving.

Notes

  • Use a cast-iron skillet for best heat distribution and an easy transition from stovetop to oven.
  • You can swap almond milk for dairy milk or any plant-based alternative.
  • Adjust seasoning to taste before baking, and add more salt or pepper as preferred after baking.
  • Ensure vegetables are cooked but not overdone before adding the egg mixture to keep texture.
  • Frittatas can be served warm or at room temperature and make great leftovers.

Keywords: frittata, easy breakfast, baked egg dish, vegetable frittata, Italian breakfast, healthy brunch, skillet frittata

Find it online: https://dinewithdylan.com/frittata-recipe-with-5-delicious-variations-recipe/