Some mornings, I crave a dish that’s as effortless to make as it is impressive on the table. That’s where this frittata comes in—a one-pan wonder that’s ready in under 30 minutes but feels like something straight out of a cozy brunch spot.
Whether it’s packed with caramelized onions and roasted vegetables or kept simple with just cheese and fresh herbs, a frittata adapts beautifully to whatever you have on hand. It’s also a sneaky way to use up fridge odds and ends while creating something truly delicious.
Did you know eggs are a powerhouse of protein and essential nutrients, making this dish a no-brainer for a satisfying, healthy start? And here’s the best part—frittatas are naturally gluten-free and low-carb, fitting seamlessly into almost any diet plan.
Why I Love This Recipe (And You Will Too)
- It’s endlessly customizable. My favorite version has goat cheese and sun-dried tomatoes, but you can toss in whatever leftovers you’ve got. Readers love that flexibility.
- It’s a time-saver. One pan and a quick bake mean minimal cleanup—a win for busy mornings or midweek dinners.
- It’s meal-prep friendly. I’ve sliced and stored frittata wedges for easy grab-and-go breakfasts all week.
- It’s light but filling. With plenty of protein and veggies, it keeps you satisfied without feeling heavy—perfect if you’re watching your carbs or calories.
Christmas Frittata Recipe
Equipment
- Medium mixing bowl
- Whisk
- Cutting Board
- Sharp Knife
- Spatula
- Measuring Cups
- Wire rack
- Serving Dish
Ingredients
Base Frittata Recipe
- 8 large eggs
- 1/2 cup 120ml milk*
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup about 100–120g shredded sharp cheddar cheese OR crumbled feta, divided
- 1 Tablespoon olive oil
- 2 cloves garlic minced
Version #1: Garden Vegetable
- 1 heaping cup about 150g chopped sweet potato (no need to peel)
- 1 heaping cup 130g sliced zucchini
- 1/2 small red onion thinly sliced
- 1/2 cup about 80g chopped red bell pepper
- optional for topping: chopped fresh parsley
Version #2: Mediterranean-Inspired
- 1 cup 30g roughly chopped fresh spinach
- 1 heaping cup about 160g canned quartered artichoke hearts, drained
- 1 cup 150g halved cherry tomatoes
- optional: 2 ounces 56g or about 4 slices roughly chopped prosciutto
Instructions
- Preheat the oven to 375°F (191°C).
- Whisk together eggs, milk, salt, and pepper in a bowl, then mix in 3/4 cup of cheese (cheddar for Garden Vegetable or feta for Mediterranean).
- Heat olive oil in an oven-safe skillet over medium heat. Add garlic and cook for 30-60 seconds, being careful not to brown it.
- For the Garden Vegetable version, add red onion and sweet potato, cooking for 5 minutes until softened. Add zucchini and red peppers, seasoning with salt and pepper. Cook for another 5 minutes.
- Pour the egg mixture over the vegetables and cook for 5 minutes without stirring, until it begins to set around the edges. Sprinkle the remaining cheese on top.
- For the Mediterranean version, mix spinach, tomatoes, artichokes, and prosciutto into the egg mixture before pouring it into the pan.
- Transfer the skillet to the oven and bake for 22–26 minutes, until the frittata is puffy and the center is no longer wet.
- Let the frittata cool for 10 minutes before slicing and serving. Optionally top with chopped fresh parsley.
