Easy Versatile Frittata (Print Version)
# Ingredients:
→ Base Ingredients
01 -
10 eggs
02 -
¼ cup whole milk
03 -
½ teaspoon fine sea salt
04 -
¼ teaspoon freshly ground black pepper
05 -
¼ teaspoon paprika
06 -
1 cup shredded Cheddar cheese
→ Filling
07 -
4 slices bacon (or 2 Tablespoons olive oil for vegetarian)
08 -
½ cup onion (diced)
09 -
1 teaspoon minced garlic
10 -
4 cups vegetables (bell peppers, broccoli, zucchini, etc.)
# Instructions:
01 -
Preheat oven to 425 degrees F.
02 -
In a large bowl, whisk together eggs. Add milk, sea salt, pepper, paprika and whisk until combined. Add cheese and stir to combine. 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). Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally (about 5 minutes).
04 -
Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed. Cook on medium heat for about 4-5 minutes, until the edges are set.
05 -
Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
06 -
Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).
# Notes:
01 -
To make this a vegetarian frittata, omit the bacon and use 2 tablespoons olive oil instead.
02 -
You can use any vegetables you like - bell peppers, broccoli, zucchini, spinach, carrots, and tomatoes all work well.
03 -
You can substitute ½ teaspoon onion powder for the onion, and ½ teaspoon garlic powder for the minced garlic if preferred.
04 -
Feel free to use your preferred cheese - sharp cheddar, Colby Jack, pepper jack, or mozzarella are all good options.
05 -
Make ahead: You can prepare the egg mixture the night before and refrigerate, or fully cook the frittata and reheat it at 350°F for 10-15 minutes.