Egg-cellent Frittata

March 12, 2019

Egg-cellent Frittata

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings


6 eggs
¼ cup full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
1/2 teaspoon salt
3 cloves garlic, minced
1 cup mushrooms, diced
1 cup (4 ounces) grated or crumbled cheese
1 10-ounce bag spinach, cooked and well-drained
1 small onion, sauteed
½ cup red pepper, diced
2 tablespoons Extra Virgin Olive Oil (Bacon, Herbes de Provence, RosemarySpicy Blend)


  • Frittatas are a very versatile dish, and they are perfect for breakfast, lunch, or dinner. Try any of the combinations below based on your tastes!
  • Garnish with chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill).
  • Additional ingredients: 3 cups cooked bacon or ham, 2 small shredded white or sweet potatoes, kale, butternut squash, or whatever veggies you have in stock.


    1. Preheat the oven to 425 degrees Fahrenheit.
    2. Over medium heat, add 1 tablespoon of olive oil to the pan and saute the garlic, onion, mushrooms, and spinach. Season with salt to taste.
    3. Crack the eggs into a mixing bowl. Add the dairy and salt. Whisk until the eggs are blended.
    4. Fold in half of the cheese and vegetables.
    5. Grease a 9 by 13″ pan; then pour the mixture into the pan. Sprinkle the remaining cheese on top.
    6. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
    7. Remove the frittata from the oven and place it on a rack to cool.
    8. Garnish with herbs, slice with a sharp knife.
    9. Slice and serve by itself or alongside oven roasted potatoes or your favorite salad.

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