Easy Frittata (Or How to Use All the Vegetables in the Crisper Drawer)
This easy frittata is gluten-free, dairy-free, and helps you use up all those veggies! No food waste!
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Frittata is like the green smoothie of baked egg dishes. It tastes good, and it tricks you into eating vegetables you would never normally eat in the morning. On that same note, quiche is like the pink smoothie that’s made with frozen yogurt and strawberry sauce and still labeled a health food. Quiche is basically a deep dish pizza, but replace the extra thick crust with eggs, cream, and melted cheese.
This frittata can’t claim a delicate buttery crust or equal parts cheese and eggs. However, it can claim other qualities. It takes 10 minutes to whip together and pop in the oven. It’s completely customizable and 1,000 times easier to make than a quiche. You can load it with nearly any vegetable dying a slow death in the crisper drawer.
Also, bacon, cheese, or sausage (easy cheap recipe here) make great additions – for obvious reasons in that, they make great additions to everything.
I like to make a big pan at the beginning of the week and warm up leftovers for a quick, protein-packed breakfast.
Easy Healthy Breakfast
We make this vegetable frittata when we need an easy, delicious, protein-packed breakfast. It’s a great way to use up whatever odds and ends are in the fridge, like that last bit of cheese, leftover steamed broccoli, or those mushrooms that no one wants to eat.
You can make this in a big pan or pour it into a lined muffin pan and make mini-frittatas for easy make-ahead on-the-go breakfasts. I don’t know why we love cute, muffin-shaped food better, but it’s a fact.
What’s the Difference Between an Omelette and a Frittata?
There are several ways to make frittatas and omelettes – in fact, you can cook both of them on the stovetop or in the oven. But you cook frittatas more slowly over medium heat, and you cooked frittatas quickly over high heat. Typically, you serve omelettes fresh and hot, but you can slice and serve a frittata at room temperature. They share similar ingredients (eggs, veggies, cheese, meat), but their preparation makes them completely different dishes.
I like making frittatas because they are harder to mess up and easy to make ahead of time and reheat for breakfast throughout the week.
What goes with a Frittata for Dinner?
While we typically consider eggs a good breakfast or brunch meal, I make frittatas for dinner too. Here’s what I serve with frittata to make it a full meal:
- Crispy baked home fries
- Spring mix salad
- Tomato soup
- Baked oatmeal (try our zucchini bread version)
- Sourdough toast, biscuits, or muffins!
- Family-friendly Greek salad
- Herb-stuffed tomatoes
- Mediterranena quinoa salad
What is an Egg Frittata Made of?
You can practically make it out of whatever you like. Some people add cream or milk. Some people add cheese, bacon, ham, or sausage.
My recipe for frittata is made with:
Quick & Easy Breakfast Recipe
If you want to make this breakfast even faster, use a cast-iron skillet. After you sauté the veggies, simply add the scrambled eggs directly to the pan and pop it into the oven. Because the pan is already hot, the whole thing will cook in about 10 minutes. That’s a fast, budget-friendly, delicious homemade breakfast!
How Can You Tell When a Frittata is Done?
Frittata is kind of like a custard. It’s very easy to over bake it, so watch it carefully. Remove the frittata from the oven as soon as the center is no longer jiggly and the edges are barely golden-brown.
This Frittata Recipe Is:
- Zero food waste
- Real food
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.
- 2 tbsp oil or butter
- ¼ cup onion, chopped
- 1-2 cups vegetables, chopped*
- 6 eggs
- 1/4 cup whole milk (or cream, yogurt, or sour cream) (If you're dairy-free, skip this)
- Salt, to taste
- Pepper, to taste
- Preheat oven to 400 F.
- In a large skillet, heat oil over medium heat. Saute onion (If using potatoes or peppers, add these here too) until translucent.
- Add any other vegetables and cook until soft and cooked through.
- Meanwhile, crack eggs in a medium-size bowl, add dairy (if using), a generous pinch of salt and pepper, and scramble them with a whisk or a fork.
- Place sauteed vegetables in a greased pie dish or an 8x8-inch baking dish. Pour egg mixture evenly over the vegetables.
- Bake for 20-30 minutes until the top of the eggs is no longer wet.
- Remove from oven, allow it to cool slightly, then slice and serve.
Leftover, fully cooked veggies work great! Broccoli, tomatoes, peppers, mushrooms, spinach, zucchini, potatoes, and even sweet potatoes all work great in a frittata. Just make sure the potatoes are soft by the time you put them in the oven.
Cheese & Sausage:
1/2-1 cup of crumbled sausage, bacon, or shredded cheese takes this frittata to a new level. Stir any of these into the egg mixture before you pour it over the vegetables. Make sure the sausage is thoroughly cooked beforehand. Here's an easy, cheap homemade version.
If you use a cast iron or oven-safe skillet, you can pour beaten eggs directly into the pan and place the whole thing in the oven. Bake for 10 minutes at the same temperature.
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Nutrition InformationYield 9 Serving Size 1 slice
Amount Per Serving Calories 116Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 127mgSodium 136mgCarbohydrates 6gFiber 2gSugar 2gProtein 5g
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.
More Easy, Healthy Breakfast Ideas:
- 5-Minute Egg & Cheese Muffins
- How to Eat More Veggies for Breakfast
- 40 Cheap Healthy Breakfast Ideas
- How to Make Cheap Smoothies
- Budget-Friendly Juicing
What You Can Do Now: