Fluffy Frittata with Veggies

This rich frittata dish has been our go-to family breakfast for generations. It's super flexible, which makes it great for using up extra veggies or whipping up an impressive brunch with hardly any work.

I first threw this frittata together during a last-minute brunch with pals. They couldn't believe how fancy it looked compared to how little effort it took me, and it quickly turned into my signature offering at get-togethers.

Ingredients

• Eggs: They form the base of any decent frittata grab ones with sunny, bright yolks for tastier results and better color
• Milk or heavy cream: Brings a smooth richness and helps create that airy, soft texture go for cream if you want something more luxurious
• Cheese: Pick something that melts well such as cheddar for tang or mozzarella for stretchiness though fontina remains my top pick
• Mixed vegetables: Toss in spinach for health benefits colorful bell peppers for visual appeal and mushrooms for earthy depth
• Optional meat: Already cooked bacon ham or sausage can add delicious savory flavor
• Olive oil or butter: Choose butter when you want something richer or good olive oil for more Mediterranean flair

Step-by-Step Instructions

Prepare the Pan:

Warm your oven to 400°F and grab a 10inch ovenproof skillet cast iron is really great for this. Put in your chosen fat and let it warm up over medium heat. Getting the right pan temperature matters wait until butter stops bubbling or oil starts to shimmer before moving forward.

Cook the Fillings:

Drop your veggies into the heated pan starting with ones that need more cooking time. I usually start with bell peppers then add mushrooms and finish with spinach or other greens that cook fast. Add a bit of salt now to help draw moisture from the veggies. Cook until they're just soft around 5 minutes. If you're using pre-cooked meat throw it in now just to warm it up.

Mix the Eggs and Dairy:

In a big bowl beat eggs hard until they get a bit foamy. Pour the milk or cream in and keep whisking until everything blends together. Add salt and fresh black pepper. Beating the eggs really well puts air in the mix which helps make your frittata light and fluffy.

Combine and Cook:

Gently pour your egg mix over the cooked ingredients giving it one quick stir to spread everything evenly. Let the frittata cook without touching it on medium heat for about 5 minutes. You'll know it's ready for the next step when the edges firm up but the middle still looks wet. Scatter your cheese across the top now.

Bake in the Oven:

Move the skillet into your hot oven on the middle shelf. Let it bake for 1012 minutes checking now and then. Your frittata is done when the middle feels solid if you touch it gently and the top turns a nice golden shade. Let it sit for 5 minutes before cutting this waiting time lets the eggs set completely.

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My top version of this frittata includes sweet caramelized onions that I cook on their own for roughly 20 minutes until they turn dark gold before mixing them in. This small extra job changed this dish from a basic breakfast into something truly special that my nephew always asks for when he comes to visit.

Make Ahead Options

What's so great about a frittata is you can fix it early. You can make the whole thing the evening before and keep it wrapped in the fridge. For the tastiest results let it warm up to room temp before serving or warm slices gently in a 300°F oven for about 10 minutes. I often cook two frittatas on Sunday for quick breakfasts all week long. The taste actually gets better after sitting in the fridge for a day as all the flavors blend together.

Perfect Pairings

Frittatas taste great by themselves but really shine when served with other foods. For brunch try it with a basic arugula salad with lemon juice and olive oil to balance the richness. Add some roasted potatoes to make it filling enough for dinner. I always put out different hot sauces and fresh chopped herbs so everyone can dress up their own piece. My Italian grandma always had her frittata with some crusty bread and a small dish of olives.

Troubleshooting Tips

If your frittata keeps sticking try using more butter or oil or maybe your cast iron pan needs seasoning. A well-seasoned pan works wonders. For just the right texture watch your cooking time carefully too long and it'll turn rubbery. Don't worry if your frittata puffs up big in the oven it'll flatten as it cools down. The mistake I see most often is throwing raw wet veggies straight into the egg mix instead of cooking them first this causes a wet undercooked middle.

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Frequently Asked Questions

→ Which veggies taste best in a frittata?

Try spinach, zucchini, mushrooms, or bell peppers. Cooking them first helps enhance the flavor and texture.

→ Can I swap a cast-iron pan for nonstick?

Totally! A nonstick pan works fine as long as it’s safe for oven use and the handle can take the heat.

→ How do I make my frittata fluffier?

Whisking cream into the eggs and beating them well creates a lighter texture packed with air.

→ What cheeses go great in a frittata?

Try feta, mozzarella, cheddar, or even goat cheese. Mixing a couple can add even more richness.

→ Can I skip the meat in a frittata?

Of course! Focus on veggies and cheese for a meat-free version that’s just as delicious.