Best 12 Breakfast Frittata Recipes

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Kick-start your day with a delightful and versatile dish - the breakfast frittata. This savory egg-based meal originates from Italy and has captured hearts worldwide with its ease of preparation, nutritional value, and endless variations. Whether you prefer a classic combination of cheese and vegetables or desire a more elaborate filling, the breakfast frittata offers a canvas for your culinary creativity. Get ready to explore a world of flavors and textures as we delve into the art of creating the perfect breakfast frittata.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BREAKFAST FRITTATA RECIPE BY TASTY



Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
  • In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
  • Add onions to the same pan and cook until translucent.
  • Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
  • Add the bacon back into the pan. Blend together.
  • Add the eggs and cheese into the pan.
  • Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
  • Top off with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

THE ULTIMATE BREAKFAST FRITTATA



The Ultimate Breakfast Frittata image

This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.

Provided by Sackville

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 potatoes, cubed
6 strips bacon, cut into bite-sized pieces
1 onion, chopped
4 mushrooms, sliced
4 eggs, beaten
1/2 cup cheddar cheese, grated
1 pinch dill or 1 pinch other herbs
salt and pepper
1 teaspoon olive oil

Steps:

  • Boil potatoes in a small saucepan until tender.
  • Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
  • Drain potatoes and put into frying pan, cooking for another 2 minutes.
  • Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
  • Season with herbs, salt and pepper, to taste.
  • Let cook for 2 minutes or until eggs start to set.
  • Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
  • Serve with a tall glass of orange juice and some toast.

KETO BREAKFAST FRITTATA



Keto Breakfast Frittata image

Dress up your eggs with some great keto add-ins. All the veggies are low-carb, and they add great flavor and texture, not to mention, great nutrition. Leave out the Tabasco for sensitive palates. Bonus: Leftovers reheat well, for those in-a-hurry mornings.

Provided by Bibi

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 11

4 ounces bulk breakfast sausage
8 eggs
2 tablespoons heavy cream
8 drops hot pepper sauce (such as Tabasco®), or more to taste
2 tablespoons butter
1 cup chopped mushrooms
⅔ cup chopped red bell pepper
½ cup chopped onion
salt and ground black pepper to taste
½ cup chopped fresh spinach
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
  • Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
  • Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all the ingredients are submerged.
  • Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes, before cutting into serving pieces.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 3.8 g, Cholesterol 295.4 mg, Fat 22.7 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11 g, Sodium 443 mg, Sugar 2.1 g

BREAKFAST FRITTATA SQUARES



Breakfast Frittata Squares image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 pound bulk sausage
10 ounces fresh spinach
1 dozen large eggs
Kosher salt and freshly ground black pepper
8 ounces Cheddar, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
  • Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
  • Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
  • Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

JIMMY DEAN BREAKFAST FRITTATA



Jimmy Dean Breakfast Frittata image

One of my favorite weekend b'fast dishes. There's usually have enough left over for the two of us to make a light dinner, served with fruit.

Provided by Chris L.

Categories     Eggs

Time 1h40m

Number Of Ingredients 10

8 oz roll jimmy dean maple flavor sausage (that's half a large size roll)
2 1/4 c cubed day old bread (approx. 3 slices) see note below
1 c shredded cheddar cheese
5 slightly beaten eggs
2 c whole milk
1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp california onion powder
pepper to taste
butter to grease casserole dish

Steps:

  • 1. You can assemble this the night before and pop it in the oven to bake the next morning. However, I'm not that organized. I put it together in the morning and bake it as soon as it is done. Works just fine either way.
  • 2. Grease a 2 qt. casserole pan with butter.
  • 3. Trim crusts off bread. Cube slices and spread on shallow baking sheet. Bake or broil until cubes are dry, stir half way through so cubes are flipped over. I usually bake the bread cubes at 350 for about 10 min. You don't want croutons, just slightly dried out bread cubes.
  • 4. Brown crumbled sausage until thoroughly cooked. Drain off fat.
  • 5. Preheat oven to 325 degrees
  • 6. Place bread cubes evenly in bottom of baking dish.
  • 7. Sprinkle cheddar cheese on top of bread cubes. Add sausage on top.
  • 8. Mix salt, dry mustard, pepper and onion powder together (this helps to keep the mustard from getting lumpy).
  • 9. Add milk and spices to beaten eggs. Mix well.
  • 10. Gently pour mixture on top of meat, cheese, bread mixture.
  • 11. Bake uncovered for 1 hour. Cover with foil if the top gets too brown before center is done. (Test with toothpick or wooden skewer. It should come out clean.) Frittata will puff up in oven but sinks a bit when removed.
  • 12. Serve with salsa, green onions, peppers, sour cream, etc. Very good reheated for a quick snack or lunch.

BREAKFAST FRITTATA



Breakfast Frittata image

This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.

Provided by Redneck Epicurean

Categories     Breakfast

Time 40m

Yield 9 serving(s)

Number Of Ingredients 6

1/2 cup green pepper, diced fine
1/2 cup onion, diced fine
8 eggs
2 cups shredded monterey jack pepper cheese
1 lb bulk pork sausage
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F.
  • Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
  • Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
  • Spread the meat mixture evenly and pour the egg mixture over the meat.
  • Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.

Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9

HERB BREAKFAST FRITTATA



Herb Breakfast Frittata image

I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. -Katherine Hansen, Brunswick, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup thinly sliced red onion
1 tablespoon olive oil
1 large Yukon Gold potato, peeled and thinly sliced
6 large eggs
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 tablespoons shredded cheddar cheese

Steps:

  • In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler., In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes., Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 321mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

BREAKFAST IN A PAN FRITTATA



Breakfast in a Pan Frittata image

Not knowing what to fix for breakfast can be a real chore. This was the result of "I'm tired of the same old thing". Served this with homemade biscuits and sliced tomatoes. Makes two generous servings.

Provided by PaulaG

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 -2 tablespoon olive oil
1 medium red skin white potato, washed
1/2 medium red bell pepper, diced
3 -4 green onions, washed and sliced
1/2 cup sliced mushrooms
3 slices Canadian bacon, diced
1 cup egg substitute or 4 eggs, beaten with
1/4 cup milk
1/4 cup shredded mozzarella cheese
salt and pepper

Steps:

  • Using medium shredder blade of food processor, shred the potato.
  • Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
  • Cook and stir until potato is lightly browned and other vegetables are crisp tender.
  • Add salt and pepper to taste, pour egg mixture over vegetables.
  • Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
  • When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
  • The last few minutes top with shredded cheese and cover until cheese melts.
  • Cut in half and slip onto serving plates.

BREAKFAST SANDWICH FRITTATA



Breakfast Sandwich Frittata image

Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

5 large eggs
1/4 heavy cream
1/4 whole milk
1/8 teaspoon cayenne pepper
3 tablespoons mixed chopped fresh herbs (such as parsley, chives, and chervil)
2/3 cup grated sharp cheddar (2 ounces)
Coarse salt and ground pepper
2 slices bacon, cut crosswise into 1/4-inch pieces
1 pita, split horizontally into 2 rounds

Steps:

  • Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
  • In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
  • Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.

Nutrition Facts : Calories 283 g, Fat 20 g, Fiber 1 g, Protein 15 g

RISE AND SHINE EASY BREAKFAST FRITTATA-SCRAMBLE FOR ONE OR TWO!



Rise and Shine Easy Breakfast Frittata-Scramble for One or Two! image

Rise and shine! Here's a quick and easy hearty breakfast dish, that serves one or two. Delicious! Use ham or crisp crumbled bacon in place of the breakfast sausage links, if desired. Or make yours a vegetarian frittata. Recipe is easily doubled or tripled, to feed more people.

Provided by BecR2400

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons butter
2 teaspoons light olive oil
3/4 cup o'brien frozen potatoes
2 tablespoons chopped red and green bell peppers
1 teaspoon instant minced onion
3 -4 fresh cherry tomatoes
2 -3 frozen precooked breakfast sausage links (such as Brown 'N Serve)
2 -3 free-range eggs
1 -2 teaspoon water
pepper, to taste
2 tablespoons cheddar cheese, grated
fresh parsley, snipped for garnish (optional)

Steps:

  • In a medium non-stick skillet, melt the butter and the olive oil over medium heat.
  • Add the potatoes and peppers evenly in one layer into the pan; cook for about 5-7 minutes, turning once or twice.
  • Next add the onions, tomatoes and sausages; cook and stir for 5 minutes until sausages are hot. Use a metal spatula to cut up the tomatoes and sausages into bite size pieces.
  • In a small bowl, beat the eggs with a little water & add pepper to taste.
  • Pour eggs all at once over the potato mixture in the pan, but do not stir.
  • Cook for about two minutes until eggs are set, then off the heat, lift wtih a spatula and let uncooked eggs settle to bottom of pan. Sprinkle with cheese, and let rest a minute or two until the cheese melts. To serve, you may slice and serve the frittata, or stir gently for a frittata-scramble.
  • Tip: traditionally a frittata is set under the broiler for the last 3-4 minutes, but I chose to skip this step as I like my eggs set but not dry. Be sure to use an oven-proof skillet if you choose to broil your fritatta.
  • Turn out onto a plate and serve with a fresh snipped parsley garnish.

MY BREAKFAST FRITTATA



My Breakfast Frittata image

Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This variant will feed 4 people easily. Serv

Provided by Patrick

Categories     Breakfast

Time 15m

Yield 1 pie, 2-4 serving(s)

Number Of Ingredients 11

6 eggs, beaten
1 bell pepper, fine diced (I use 1/2 red BP and 1/2 green BP for color)
1 onion, fine diced
4 -5 pieces bacon, fried and crumbled thickly
2 -3 pieces flat sausage, fried and crumbled
1/4 cup cold milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon garlic, fine diced
cheddar and colby cheese, shredded
salt and pepper

Steps:

  • Turn on oven to BROIL.
  • If not already done, fry bacon and sausage in pan and drain.
  • Saute onion and peppers in a little of the bacon grease.
  • use the same non-stick (oven-safe) 9" skillet for everything.
  • Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning.
  • Sauté for about 4 minutes, flipping or stirring occasionally.
  • While this is cooking and the bacon and sausage are resting.
  • Beat the 6 eggs together with the milk, cayenne and 1/4 t.
  • salt, add fresh ground pepper.
  • When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED) back into pan.
  • Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs).
  • Once the egg stops filling in easily, shake pan around and get everything even.
  • Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes).
  • Take off burner and add immediately to oven under BROILER.
  • Make sure rack is in the middle of the oven.
  • Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness.
  • Pull from oven, shake pan around a bit to loosen eggs from non-stick surface.
  • If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen.
  • Slide off pan onto cutting board or plate and cut in quarters like a pizza.
  • Plate up with some oregano or parsley sprinkled on top.
  • Enjoy.
  • This is very easily altered to your specific tastes by changing or adding ingredients.
  • For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon.
  • Add oregano and some mushrooms to make a Rustic Italian Fritata.
  • Easy modification.
  • Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.

SUE'S BREAKFAST FRITTATA WITH VEGGIES AND BACON



Sue's Breakfast Frittata with Veggies and Bacon image

Delicious baked frittata made with tri-colored peppers, cheese, and bacon or sausage. It's great for a quick breakfast before heading to work!

Provided by Sue Carver

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 12

cooking spray
1 tablespoon olive oil
⅓ green bell pepper, chopped
⅓ red bell pepper, chopped
⅓ orange bell pepper, chopped
¼ onion, chopped
1 ½ cups chopped fresh spinach
4 slices bacon, cooked and crumbled, or to taste
12 eggs
½ cup milk
salt and ground black pepper to taste
½ cup grated pepper Jack cheese, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x13-inch baking pan with cooking spray.
  • Heat oil in a skillet over medium heat. Add bell peppers and onion; cook until soft, 5 to 7 minutes. Add spinach and bacon; reduce heat to low and cook until spinach has softened, about 5 minutes. Set aside.
  • Whisk eggs, milk, salt, and pepper together in a large bowl. Mix in pepper Jack cheese and pepper mixture. Pour into the prepared pan.
  • Bake in the preheated oven until eggs are set, 20 to 25 minutes. Remove from the oven and cut into squares.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 4 g, Cholesterol 349.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 17.5 g, SaturatedFat 6.4 g, Sodium 415.8 mg, Sugar 2.5 g

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your frittata. Use fresh, organic vegetables, high-quality cheese, and free-range eggs.
  • Don't overcrowd the pan: When cooking your frittata, make sure not to overcrowd the pan. This will prevent the frittata from cooking evenly and may result in a soggy texture.
  • Cook the frittata over medium heat: Cooking the frittata over medium heat will help to prevent it from burning and ensure that it cooks evenly throughout.
  • Don't flip the frittata: Unlike omelets, frittatas are not flipped during cooking. This is because they are cooked through in the oven, so flipping them is unnecessary.
  • Let the frittata cool before slicing: Once the frittata is cooked, let it cool for a few minutes before slicing. This will help to prevent it from falling apart.

Conclusion:

Frittatas are a delicious, versatile, and easy-to-make breakfast or brunch dish. They can be customized with a variety of ingredients, making them a great way to use up leftovers or clean out your fridge. With a little planning and preparation, you can create a frittata that is both flavorful and satisfying. So next time you're looking for a quick and easy breakfast or brunch recipe, give frittata a try.

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