Posted by An all-day breakfast frittata is a versatile, high-protein dish made with eggs, vegetables, and optional meats or cheese, baked gently until light, fluffy, and set. It is ideal for any meal of the day—breakfast, lunch, or dinner—and works especially well for meal prep. This recipe focuses on balanced nutrition, rich flavor, and a simple cooking method that delivers consistent results.
Ingredients
Base Ingredients
- Eggs – 8 large
- Milk or cream – ¼ cup
- Olive oil – 1 tablespoon
- Salt – ¾ teaspoon (adjust to taste)
- Black pepper – ½ teaspoon
Vegetables
- Onion – 1 medium, finely sliced
- Bell peppers – 1 cup, diced (mixed colors preferred)
- Spinach – 1½ cups, roughly chopped
- Mushrooms – 1 cup, sliced
- Cherry tomatoes – ½ cup, halved
Protein Add-ins (Optional but Recommended)
- Cooked chicken, turkey, or ham – 1 cup, diced
- Bacon or sausage – ½ cup, cooked and chopped
Cheese Options
- Cheddar – ½ cup, grated
- Feta or goat cheese – ⅓ cup, crumbled
- Parmesan – 2 tablespoons, finely grated
Herbs and Flavorings
- Fresh parsley or chives – 2 tablespoons, chopped
- Dried oregano or thyme – ½ teaspoon
- Chili flakes – optional, to taste
Equipment Needed
- Oven-safe skillet or frying pan (20–24 cm)
- Mixing bowl
- Whisk
- Spatula
- Knife and chopping board
Preparation Method
Step 1: Prepare the Egg Mixture
- Crack the eggs into a large mixing bowl.
- Add milk or cream, salt, and black pepper.
- Whisk until the mixture is well combined and slightly frothy.
- Stir in dried herbs and set aside.
Step 2: Cook the Vegetables
- Preheat the oven to 190°C (375°F).
- Heat olive oil in an oven-safe skillet over medium heat.
- Add sliced onions and cook for 3–4 minutes until softened.
- Add mushrooms and bell peppers and cook for another 4–5 minutes until tender.
- Add spinach and cook just until wilted.
- Spread the vegetables evenly across the skillet.
Step 3: Add Protein and Tomatoes
- Scatter the cooked meat evenly over the vegetables, if using.
- Add cherry tomatoes, distributing them evenly across the pan.
Step 4: Assemble the Frittata
- Pour the egg mixture evenly over the vegetables and protein.
- Gently tilt the pan to ensure the eggs spread evenly.
- Sprinkle cheese evenly over the top.
Step 5: Cook the Frittata
- Cook on the stovetop for 3–4 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven.
- Bake for 15–18 minutes, or until the center is just set and no longer runny.
Step 6: Rest and Serve
- Remove the frittata from the oven and allow it to rest for 5 minutes.
- Garnish with fresh herbs and chili flakes if desired.
- Slice into wedges and serve warm or at room temperature.
Serving Suggestions
- Serve with whole-grain toast or roasted potatoes.
- Pair with a fresh green salad for a balanced meal.
- Works well with avocado slices or a yogurt-based sauce.
Tips and Variations
- Use any vegetables you have on hand; zucchini, asparagus, or broccoli work well.
- For a dairy-free version, omit cheese and use a splash of plant-based milk.
- Avoid overbaking to keep the frittata soft and tender.
- This dish stores well in the refrigerator for up to 4 days.
- Can be reheated gently or eaten cold.
Nutritional Highlights
- High in protein from eggs and optional meats
- Rich in vitamins and minerals from vegetables
- Balanced fats for sustained energy
- Suitable for meal prep and all-day eating
