Easy Breakfast Frittata (Print Version)
A versatile egg dish with crispy bacon and fresh vegetables, easily customizable and perfect for any meal of the day.
# Ingredients:
→ Base Ingredients
01 -
4 slices bacon (or 2 tablespoons olive oil for vegetarian option)
02 -
½ cup diced onion
03 -
1 teaspoon minced garlic
04 -
4 cups mixed vegetables (bell peppers, broccoli, zucchini, etc.)
05 -
10 eggs
06 -
¼ cup whole milk
07 -
½ teaspoon fine sea salt
08 -
¼ teaspoon freshly ground black pepper
09 -
¼ teaspoon paprika
10 -
1 cup shredded Cheddar cheese
# Directions:
01 -
Preheat oven to 425 degrees F.
02 -
In a large bowl, whisk together eggs. Add milk, sea salt, pepper, and paprika, whisking until combined. Stir in shredded cheese and set aside.
03 -
In a 10" cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown, about 5 minutes.
04 -
Add vegetables to the skillet, cover and cook until vegetables are soft and bacon is browned, stirring occasionally, about 5 minutes.
05 -
Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
06 -
Cook on medium heat for about 4-5 minutes, until the edges are set.
07 -
Transfer the skillet to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
08 -
Remove from oven, let cool for 10 minutes, then serve. Note that the frittata will puff in the oven but will deflate as it cools.
# Notes:
01 -
For a vegetarian version, omit bacon and use 2 tablespoons olive oil to cook vegetables.
02 -
You can customize with any vegetables such as bell peppers, broccoli, zucchini, spinach, carrots, or tomatoes.
03 -
Prepare ahead by either mixing ingredients the night before and baking in the morning, or fully baking, refrigerating, and reheating covered at 350°F for 10-15 minutes.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months.