Basic Baked Frittata Recipe (Plus Variations!)

Ingredients

• 6 Large Eggs (room temperature)
• 1/4 cup Heavy Cream (full‑fat for richness)
• 1/2 teaspoon Salt (kosher or table salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Shredded Cheese (cheddar, mozzarella, gruyère, pepper jack, Swiss, or provolone)
• 6 strips Bacon (diced; cooked until crispy)
• 1 cup Yukon Gold Potatoes (peeled and diced small)
• 3 cloves Garlic (minced)
• 1 cup Baby Spinach (whole leaves; wilted)
• 1/2 cup Grape Tomatoes (halved)
• 1 tablespoon Olive Oil (extra‑virgin for sautéing veggies)
• 1/2 cup Mushrooms (sliced)
• 1/2 cup Red Bell Pepper (diced)
• 1/2 cup Frozen Broccoli Florets (semi‑thawed; cooks faster than fresh)
• 1/4 cup Red Onion (diced)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the frittata mixture.

   Time: PT5M

   Temperature: 350°F

2. Prepare Egg Base

   Crack 6 large eggs into a mixing bowl, add 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk by hand for 45‑60 seconds until the mixture is uniform and no yolk streaks remain.

   Time: PT1M

3. Cook Add‑Ins (Potato‑Bacon Version)

   In the 10‑inch skillet over medium‑high heat, add the diced bacon and cook until crispy, about 5‑7 minutes. Add the diced potatoes and continue cooking 7‑10 minutes total, until potatoes are tender. Add minced garlic and sauté 1‑2 minutes. Drain excess grease.

   Time: PT10M

   Temperature: medium‑high

4. Combine Egg Mixture and Cheese

   Turn the heat off. Pour the whisked egg mixture into the hot skillet, sprinkle 1 cup shredded cheese (e.g., gruyère) over the top, and gently stir once to distribute the cheese without scrambling the eggs completely.

   Time: PT1M

5. Bake Frittata

   Transfer the skillet to the preheated oven. Bake for 10 minutes, or until the center is set and no longer jiggles when the top is tapped.

   Time: PT10M

   Temperature: 350°F

6. Rest and Serve

   Remove the skillet from the oven using oven mitts. Let the frittata rest 2‑3 minutes, then slice into wedges and serve warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Eggs: egg whites (use 12)
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Shredded Cheese: vegan shredded cheese
• Instead of Bacon: cooked sausage, ham
• Instead of Yukon Gold Potatoes: red potatoes
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Baby Spinach: baby kale
• Instead of Grape Tomatoes: cherry tomatoes
• Instead of Olive Oil: vegetable oil
• Instead of Mushrooms: zucchini
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Frozen Broccoli Florets: fresh broccoli (blanch first)
• Instead of Red Onion: white onion

Equipment Needed

• 10‑inch Oven‑Safe Skillet
• Whisk
• Mixing Bowl
• Spatula or Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Oven Mitts
• Timer

Critical Steps — Do Not Skip

• Whisk the egg‑cream mixture until fully combined
• Cook all add‑ins thoroughly before adding to the skillet
• Bake until the center is set and does not jiggle

Chef Tips from the Video

• Using heavy cream adds richness and helps the frittata rise slightly
• Pre‑cook all vegetables and meats so the frittata finishes in the oven without steaming
• For extra flavor, sprinkle a pinch of fresh herbs (parsley, chives) just before baking

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Can be frozen for up to 1 month; reheat gently to avoid rubbery texture.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the egg‑cream mixture up to 2 hours ahead and keep refrigerated
• Cook and drain all add‑ins, then store them in separate containers
• Reheat leftovers in a 300°F oven for 10‑12 minutes or in the microwave covered loosely

Frequently Asked Questions