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