A 12-egg frittata is a hearty, versatile dish perfect for breakfast, brunch, or even a light dinner. Its rich, fluffy texture and customizable ingredients make it a favorite for feeding a crowd or meal prepping for the week. This recipe balances protein, vegetables, and cheese for a satisfying, nutritious meal that comes together quickly and easily.
Ingredients
- 12 large eggs
- 1/4 cup milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 1 cup chopped vegetables (bell peppers, spinach, mushrooms, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, feta, or a blend)
- Optional: cooked meats such as ham, bacon, or sausage (1 cup, chopped)
- Fresh herbs for garnish (parsley, chives, basil)
Instructions
- Preheat your oven to 375°F (190°C). If using a skillet, ensure it is oven-safe or plan to transfer the mixture to a baking dish.
- In a large mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. This creates the base for your frittata.
- Prepare your fillings: chop vegetables, grate or shred cheese, and cook any meats if using. Set these aside.
- Heat the olive oil or butter in a large oven-safe skillet over medium heat. Add the vegetables and sauté until tender, about 3-5 minutes. If using cooked meats, add them to the skillet to warm through.
- Pour the egg mixture evenly over the sautéed vegetables and meats in the skillet. Use a spatula to gently distribute the ingredients evenly if needed.
- Sprinkle the shredded cheese evenly over the top of the eggs. Let it sit for about 1-2 minutes until the edges start to set.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is puffed, golden, and a toothpick inserted in the center comes out clean.
- Remove from oven and allow to rest for 5 minutes. Garnish with fresh herbs before slicing into wedges.
- Slice and serve warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.
Tips
- For a creamier frittata, add more milk or cream to your egg mixture. For a firmer texture, use less liquid.
- Feel free to customize fillings based on what you have on hand—kale, cherry tomatoes, zucchini, or different cheeses all work well.
- To prevent sticking, make sure your skillet is well-greased or use a non-stick skillet. Alternatively, you can bake the entire mixture in a greased baking dish.
- Overbaking can make the frittata dry. Keep an eye on it and remove when just set to maintain a tender, fluffy texture.
Serving Suggestions
Serve your frittata slices with a side of fresh fruit, a simple green salad, or toasted crusty bread. It pairs well with hot sauce or salsa for an added kick. For brunch, add some mimosas or fresh juice to make it a special occasion.
Variations
Experiment with different ingredients to suit your taste or dietary needs. Try adding sautéed potatoes or sweet potatoes for extra heartiness. Use different cheeses like goat cheese or Parmesan for unique flavors. You can also make mini frittatas in muffin tins for individual servings or meal prep.
Storage and Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices on high for 30-60 seconds or warm in a 350°F (175°C) oven for about 10 minutes. Reheating in the oven helps retain the texture better than microwaving, which can make it slightly rubbery.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes, you can prepare the ingredients the night before, whisk the eggs, and store everything separately. Assemble and bake in the morning or just before serving for fresh, hot frittata.
Can I freeze leftovers?
Frittata can be frozen for up to 2 months. Wrap slices tightly in plastic wrap and then foil. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.
What if I don’t have an oven-safe skillet?
If your skillet isn’t oven-safe, transfer the egg mixture to a greased baking dish after cooking the vegetables and meats. Bake in the oven as directed, then slice and serve.
How can I make this dish vegetarian?
Simply omit the meats and add extra vegetables or cheeses to boost flavor and texture. Mushrooms, spinach, zucchini, and cherry tomatoes are excellent additions for a vegetarian version.
What’s the best way to prevent the frittata from sticking?
Use a well-greased skillet or baking dish, or line it with parchment paper. Using non-stick cookware can also help ensure easy removal and clean-up.
Can I use egg whites instead of whole eggs?
Yes, using egg whites will result in a lower-fat, higher-protein frittata. Keep in mind that it may be slightly less rich and fluffy, so consider adding a splash of milk or cheese for moisture and flavor.
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