A frittata is super easy to make, and it’s just like a quiche – without the crust! Learn how to make one with this quick and easy recipe. Packed with flavor and perfect for breakfast, brunch, or even dinner, this dish will become a staple in your kitchen in no time. Make one today!
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A frittata is versatile
You can add pretty much anything to the basic recipe, and it’s a great way to use up leftovers. This is a version that has ham, onion, green peppers and cheese. I made it because packages of ham steaks were buy-one-get-one-free, so it was really economical to make.
During the summer, I grow green peppers in the garden. After harvesting the peppers, I dice some of them and freeze them to use throughout the winter.
I also freeze diced onion if I am chopping up some while I cook, and have a little too much extra for what I am cooking. Having some already chopped up really saves time when I am in a hurry.
Frittata recipe
- pre-heat the oven to 350 degrees
- use cooking spray, and grease a 9 x 13″ baking pan. (or an 8 x 8″ square baking pan for a half recipe)
- beat 10 eggs (or 5 for a half recipe) with 1 cup of milk (or 1/2 cup for a half recipe) – this egg & milk combination is the base for any frittata
- dice ham into small cubes and spread over the bottom of the pan
- dice a small onion and spread over ham
- add diced green peppers over the ham & onions
- shred cheddar cheese, and spread that on top of everything
- carefully pour the eggs and milk mixture over everything
- add salt & pepper to taste
- bake for 30 minutes
How easy was that? And if you use leftovers, it will take even less time to make.
Other versions using the basic recipe:
- canned crab meat and asparagus with muenster cheese
- all veggies – mushrooms, onions, peppers – whatever you have in the fridge – with cheddar or smoked gouda
- a “chicken pot pie” frittata with diced chicken, peas, carrots, diced & cooked potatoes, green beans with muenster or Monterrey Jack
Use your imagination!
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