Breakfast-for-Dinner Frittata Recipe

Introduction

This Breakfast-for-Dinner Frittata brings Sunday brunch vibes to your evening table. It’s fluffy and creamy, packed with whatever veggies and cheese you have on hand, making it a versatile and comforting meal for any night.

Ingredients

• 12 eggs
• 1/4 cup heavy cream
• 2 cups mixed vegetables, chopped
• 1 cup cheese, shredded (such as cheddar or mozzarella)
• 2 tablespoons fresh herbs, chopped (like parsley or chives)
• 1 tablespoon butter
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs and heavy cream until smooth and slightly frothy. Season with salt and pepper.
2. Step 2: Heat butter in a cast iron skillet over medium heat. Add the mixed vegetables and sauté until tender, about 5-7 minutes.
3. Step 3: Pour the egg mixture over the cooked vegetables in the skillet, stirring gently to combine.
4. Step 4: Sprinkle the shredded cheese evenly on top, then add the chopped herbs.
5. Step 5: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
6. Step 6: Remove from the oven and let cool for a few minutes. Cut into wedges and serve warm.

Tips & Variations

• Use any vegetables you have on hand like spinach, bell peppers, mushrooms, or tomatoes for different flavors.
• Try swapping heavy cream for milk or a non-dairy alternative to lighten the dish.
• Add cooked sausage or bacon for extra protein and flavor.
• Fresh herbs like basil or dill can add a nice aromatic touch.
• Ensure the frittata is fully set before removing from the oven to avoid a runny center.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or in a low oven until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without a cast iron skillet?

Yes, you can use any oven-safe skillet or baking dish. Just make sure it’s large enough to hold the egg mixture evenly.

How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set and no longer jiggly in the center. The top should be lightly golden, and a knife inserted in the middle should come out clean.

Breakfast-for-Dinner Frittata Recipe

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4.6 from 129 reviews

This Breakfast-for-Dinner Frittata is a fluffy, creamy dish perfect for any time of day. It combines eggs, cream, sautéed mixed vegetables, and cheese baked to golden perfection, delivering a comforting meal reminiscent of a Sunday brunch but ideal for dinner. Customizable with whatever veggies and herbs you have on hand, it’s an easy and versatile skillet-to-oven recipe that serves six.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Egg Mixture

• 12 large eggs
• 1/4 cup heavy cream
• Salt and pepper, to taste

Vegetables

• 2 cups mixed vegetables (such as bell peppers, onions, zucchini, spinach)
• 1 tablespoon butter
• Fresh herbs (such as parsley, chives) about 2 tablespoons, chopped

Cheese

• 1 cup shredded cheese (cheddar, mozzarella, or your choice)

Instructions

1. Prepare the egg mixture: In a large bowl, whisk together the 12 eggs and 1/4 cup of heavy cream until the mixture is smooth and slightly frothy. Season with salt and pepper to taste and set aside.
2. Sauté the vegetables: Heat 1 tablespoon of butter in a cast-iron skillet over medium heat. Add the mixed vegetables and cook until they are tender and slightly caramelized, about 5 to 7 minutes. Stir occasionally to prevent sticking.
3. Add the egg mixture: Pour the whisked eggs and cream evenly over the sautéed vegetables in the skillet, ensuring the eggs spread out evenly.
4. Top with cheese and herbs: Sprinkle the shredded cheese and chopped fresh herbs uniformly on top of the egg mixture to add flavor and creaminess.
5. Bake the frittata: Preheat the oven to 375°F (190°C). Transfer the entire skillet to the oven and bake for approximately 15 to 18 minutes, or until the eggs are set and the top is golden and slightly puffed.
6. Cut and serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm for a satisfying breakfast-for-dinner meal.

Notes

• You can customize the frittata by using any vegetables or cheese you have available.
• Use a cast iron skillet for even cooking and easy transfer to the oven.
• If you don’t have fresh herbs, dried herbs like thyme or oregano work well.
• The frittata can be served warm or at room temperature and keeps well for leftovers.
• To make it lighter, substitute heavy cream with milk or a dairy-free alternative.

Keywords: frittata, breakfast for dinner, eggs, baked eggs, vegetable frittata, cheesy frittata, brunch, easy dinner