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Frittata Recipe
This frittata recipe is the ultimate clean-out-the-fridge meal since you can add just about anything into the egg mixture. You can top the dish with cheese or bacon for an interesting flavor experience.
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Course: Side DishCuisine: Italian
Keyword: Frittata, Frittata Recipe, Homemade Frittata, How to make Frittata
Servings: 4 servings
Calories: 204 kcal
Ingredients (13)
- 6 eggs medium
- 8 oz cherry tomatoes halved
- 6 oz onion chopped, divided
- 6 oz bell pepper cubed
- 8 oz mushrooms cubed
- 2 oz carrot cubed
- 1 tbsp heavy cream
- 0.25 oz parmesan cheese shredded, divided
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1/8 tsp salt
- 1/2 tsp black pepper
- 1 oz scallion chopped
INSTRUCTIONS
1
Preheat the oven to 350°F.
2
In a large bowl, combine 6 eggs, 1 tbsp heavy cream, 1 tsp thyme, 1/4 tsp salt, 1/2 tsp black pepper, and half of 0.15 oz parmesan cheese. Gently mix until well blended.
3
In a skillet, heat 1 tbsp olive oil over medium heat, add 6 oz onion, and stir fry until softened. Then add 8 oz mushrooms. Cook until mushrooms are tender, add 6 oz bell peppers, 2 oz carrots, and 8 oz tomatoes to the skillet.
4
Pour the egg mixture into the skillet. Transfer the skillet to the oven. Bake for 5 minutes.
5
Sprinkle the remaining parmesan and half of the scallions on the frittata. Then bake for another 10 minutes.
6
Garnish with the remaining scallions.
Nutrition
Serving: 1 serving | Calories: 204 kcal | Fat 12 g | Saturated Fat 4 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 5 g | Cholesterol 251 mg | Sodium 218 mg | Potassium 625 mg | Carbohydrate 13 g | Fiber 4 g | Sugar 8 g | Protein 12 g | Vitamin A 4894 IU | Vitamin C 69 mg | Calcium 92 mg | Iron 2 mg