Fuss-free Frittata

Frittata sounds fancy (it is Italian after all), but it's the opposite of fussy. Think of a frittata as a versatile, fast meal that can be made of almost anything that you have in your refrigerator. The Swiss Army Knife of egg dishes!

Simple Process, Endless Variations

Got eggs? Veggies from last night’s dinner? Scraps of cheese from a variety of past meals?  Put them all together and you have an impressive meal in 30 minutes.

Using basic ingredients from your refrigerator, this meal comes together in minutes. The mustard lends a tangy lift to any vegetable combination, but feel free to add other seasonings.

There is no end to the combination of ingredients that can fill your frittata! Last night's leftover veggies can be reheated or you can use frozen or freshly prepped vegetables. Heck you can even add leftover pasta

Your skillet should have a handle that can be placed in an oven for the final stage of cooking under the broiler. Let the frittata cool for 5 minutes before cutting.

Print Recipe

Fuss-free Frittata

Versatile and oh so easy, this frittata is essentially an open-faced omelet for a crowd. There are endless combinations of vegetables, cheese and seasonings to make this recipe for any occasion.

Prep Time10 mins

Cook Time15 mins

Resting Time5 mins

Total Time30 mins

Course: Breakfast, Meatless Main Dish

Cuisine: Italian

Servings: 4

Calories: 323kcal

Author: Karen

Equipment

• You will need a 10-inch oven-proof skillet for this recipe. I use well-seasoned cast iron skillet.

Ingredients

• 6 eggs
• ¼ cup milk
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 1 ½ cup cooked vegetables , cut into 1-inch pieces
• 1 cup cheese , shredded or crumbled

Instructions

• In a medium bowl, whisk together eggs, milk, mustard, salt and pepper.
• Heat olive oil in a 10-inch oven proof skillet over medium heat. Add vegetables and heat until warm. Use a fork to evenly distribute the vegetable in the bottom of the skillet.
• Pour the egg mixture over the vegetables; cook over medium heat until the eggs are set around the edges but soft and jiggly in the middle, 8-10 minutes.
• Preheat oven, set to the broiler function.
• Sprinkle the top of the frittata with cheese. Move the skillet from the stove-top to the broiler (about 6-inches from the heating element). Finish cooking the top of the frittata until the top is nicely-browned, about 2-3 minutes. This will require close monitoring to prevent burning.
• Let stand for 5 minutes before cutting into wedges and serving

Notes

Spanish Tortilla version:
Vegetable: Sliced, cooked potatoes and sautéed onions, Cheese: cheddar, Seasonings: pinch of cayenne pepper

Asparagus Dill version:
Vegetable: steamed asparagus, Cheese: feta cheese (mix into the egg mixture when it is on the stove top), Seasonings: dill

Clean the Frig version:
Vegetable: use left-over vegetables or a bag of frozen vegetables from the freezer, Cheese: shred any type of cheese to sprinkle the top