This Frittata Recipe comes together in about 25 minutes and is all done in one pot for a quick and easy weeknight dinner that your family will absolutely love!
Ingredient Breakdown
Let’s get into the magic that makes this frittata happen. Here’s what you’ll need:
- 6 large eggs: The star of the show! The foundation of any good frittata. You can also try egg substitutes if you want to make it lighter.
- 1/3 cup heavy whipping cream: This gives the frittata a creamy texture. If you’re feeling adventurous, use sour cream or Greek yogurt for a tangy twist!
- 1/2 tsp salt: Just a couple pinches, really.
- 1 cup shredded mozzarella cheese: Adds gorgeous melty goodness.
- 1/2 cup goat cheese (optional): Creamy and delicious, but you can skip this if you’re not a fan.
- 1/2 cup cherry tomatoes, halved: Sweet and juicy, these will burst with flavor!
- 1/2 cup bell pepper, diced (red, orange, or yellow): Brightens up the dish and adds some color.
- 1 cup arugula: For a peppery bite, but feel free to swap for spinach or kale.
- 1 tbsp unsalted butter: The secret weapon for that rich flavor when you coat your skillet.
- Fresh herbs (optional for garnish): Parsley, chives, or basil would be fantastic here!
How to Make This Easy Frittata Recipe:
Step 1: Preheat and Prep
First things first, go ahead and preheat your oven to 400°F (200°C). It’s time to get that skillet sizzling! Trust me, you want your frittata to bake up beautifully and evenly.
Step 2: Whisking It All Together
In a mixing bowl, whisk together your eggs, heavy whipping cream, and salt until it’s all blended and frothy. The colors should mix well, and you’ll want to see a silky texture, this is so important for that tender frittata you’re aiming for.
Step 3: Get That Skillet Ready
Now, grab that trusty oven-safe skillet (cast iron works wonders). Over medium heat, melt the butter, you’ll want it bubbly, but not burnt! This is where the magic starts happening. Let it coat the bottom of the skillet to keep things from sticking.
Step 4: Sauté the Veggies
Go ahead and add your diced bell pepper and halved cherry tomatoes into the skillet. Cook until they’re slightly softened, around 3 minutes while stirring occasionally, until fragrant, that’s when you know the flavor is building!
Then, toss in that arugula and cook for another minute, just until it starts wilting a bit. You’re creating a beautiful base for your frittata that’s loaded with tons of flavor!
Step 5: Pour It All In
Next, spread the veggies evenly in the pan, and pour your egg mixture over. You want to make sure it envelops all that goodness. And then, sprinkle your shredded mozzarella cheese on top, because who doesn’t love melty cheese?!
Step 6: Bake It Up
Slide your skillet into the preheated oven and bake for 15 to 17 minutes. You’re looking for the edges to be set and the top to turn a gorgeous gold. The frittata should reach an internal temperature of 160°F (71°C), you can check that with a simple kitchen thermometer.
Step 7: Garnish and Serve
Once it’s out of the oven and slightly cooled, you can garnish with fresh herbs if you’re feeling fancy. Then, cut into wedges and serve warm. Oh, and can we just take a moment to appreciate how good it looks? Seriously, your family is going to want to dive right in!
If you loved this frittata recipe, be sure to check out my Homemade Egg Salad, my Best sheet pan eggs, or my egg custard pie.
What Makes This Frittata Recipe Special
Quick & Easy
This Easy Frittata Recipe comes together all in one pot and is ready in about 25 minutes. It’s a lifesaver for busy evenings when you need to get dinner on the table fast!
Customizable
Use whatever ingredients you have! Swap out veggies and cheeses according to your preferences or what’s lingering in your fridge. The secret to a delicious frittata is that it can be whatever you want it to be.
Comfort Food
This frittata is loaded with tons of flavor thanks to the cheese and fresh veggies. Each bite is rich and satisfying, making it perfect for those cozy family dinners.
Make-Ahead Friendly
Make this frittata in advance for a delicious breakfast option throughout the week, just store individual slices in the refrigerator! It keeps pretty well, and you can easily toss it in the microwave for a quick, hearty meal.
Crowd-Pleaser
Seriously, the whole family will love it. You could serve it for breakfast, lunch, or dinner, and it’s perfect for brunch gatherings too!
Serving and Storage Tips
How to Serve This Frittata
You can serve this frittata with a simple side salad or some crispy toast to get the full brunch experience. Maybe even a dollop of sour cream or a drizzle of hot sauce for those who like a kick!
Storage
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. When you reheat, I suggest using the oven at 350°F (175°C) for about 10-15 minutes to make sure it warms through evenly.
Reheating Instructions
You can also pop it in the microwave if you’re in a hurry, just keep an eye on it so it doesn’t overcook!
Freezer Friendly
Yes! You can freeze the frittata for up to 3 months. Cut into wedges, wrap tightly in foil, and store in a freezer bag. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating in the oven.
Now, I just can’t wait for you all to try this Easy Frittata Recipe! It’s going to become a staple in your home, promise! Enjoy, friends!
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Quick and Easy Frittata
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delicious Easy Frittata comes together in about 25 minutes and is perfect for a quick weeknight dinner that your family will love!
Ingredients
- 6 large eggs
- 1/3 cup heavy whipping cream
- 1/2 tsp salt
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese (optional)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1 cup arugula
- 1 tbsp unsalted butter
- Fresh herbs (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the eggs, heavy whipping cream, and salt until blended and frothy.
- In an oven-safe skillet over medium heat, melt the butter until bubbly.
- Add the diced bell pepper and halved cherry tomatoes, cooking for about 3 minutes until softened.
- Toss in the arugula and cook for another minute until slightly wilted.
- Spread the veggies evenly in the pan and pour the egg mixture over them. Sprinkle mozzarella cheese on top.
- Bake in the preheated oven for 15 to 17 minutes until the edges are set and the top is golden.
- Garnish with fresh herbs, cut into wedges, and serve warm.
Notes
This frittata is versatile and can be made ahead of time for easy meals throughout the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 400mg