Delicious Frittata Recipe: Quick, Easy & Customizable Breakfast
This frittata recipe is a delightful and versatile dish perfect for breakfast, packed with protein and nutrients, making it an ideal meal for any time of day.
Equipment
- cast iron skillet
- medium bowl
Ingredients
For the Frittata Base
- 6 large Eggs Essential for structure and protein; choose fresh eggs for the best flavor.
- 1/2 cup Heavy Whipping Cream Adds richness and creaminess; substitute with milk for a lighter option.
- 1 tsp Salt Enhances flavor; adjust to taste.
For the Cheese
- 1 cup Shredded Mozzarella Cheese Offers cheesy flavor and moisture; can swap for cheddar or feta.
- 4 oz Goat Cheese Optional; provides a tangy kick.
For the Veggies
- 1 cup Cherry Tomatoes Halved; adds sweetness and moisture.
- 1 cup Bell Pepper Diced; adds crunch and sweetness.
- 2 cups Arugula Brings a peppery note and nutrition.
For Cooking
- 1 tbsp Unsalted Butter For greasing the skillet.
For Garnishing
- 1 tbsp Fresh Herbs Optional for garnish; consider parsley or basil for freshness.
Instructions
How to Make Frittata
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together the large eggs, heavy whipping cream, and salt until smooth.
- Melt unsalted butter in a cast-iron skillet over medium heat, coating the sides well.
- Add the diced bell peppers, halved cherry tomatoes, and arugula evenly across the bottom of the skillet.
- Pour the whisked egg mixture over the layered vegetables and sprinkle shredded mozzarella on top.
- Bake in the preheated oven for 15 to 17 minutes until the edges are set and the top is golden brown.
- Let cool slightly before slicing, garnish with fresh herbs, and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 4 days. For best results, reheat in the oven to maintain texture.