A frittata is a cross between an omelette and a quiche, it’s a great one dish breakfast (or lunch, or dinner) that’s easy to prepare and you can freestyle the ingredients as you like.  It’s a great use for leftover meats and vegetables,too.  Be sure not to overcrowd the eggs or your frittata will not hold together.




6 eggs

1/4 cup milk or sour cream

1/2 cup shredded cheese, or more

2 Tbsp. olive oil

bacon, mushrooms, spinach, peppers, etc.

salt and pepper


In a nonstick skillet or cast iron pan, saute the bacon, etc. in the olive oil until soft.  Whisk the eggs and milk together with salt and pepper and pour into the pan.  Cook the frittata on low heat until the bottom is just set.  Add the cheese and transfer to a 350 degree oven and bake until the eggs are just set and lightly golden, about 10 – 15 minutes.  Cut into wedges and serve.


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