egg frittata

Name: Egg Frittata
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 3 tablespoon(s) vegetable oil, divided; 2 yellow potatoes, cut in small cubes; 1 medium onion, chopped; 8 ounce(s) mushrooms, thick sliced; 1 small zucchini, cut in small cubes; 1/2 red pepper, cut in small dice; 2 clove(s) garlic, minced; 2 tablespoon(s) fresh thyme leaves (see notes); 1/2 teaspoon(s) dried marjoram; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) fresh ground black pepper; 10 eggs; 1/4 cup(s) heavy whipping cream; 1/2 cup(s) cheddar cheese, finely grated; 1/2 cup(s) freshly grated Parmesan

14 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Apr 26, 2024

A classic egg frittata is an open-faced omelet made with various vegetables, seasonings, herbs, sometimes bacon, sausage, or ham, and shredded cheese like cheddar and Monterey jack. Frittatas quickly come together and are always a welcome sight on the breakfast or brunch table. A quick and tasty, easy egg frittata made with potatoes, onions, zucchini, mushrooms, red bell pepper, cheddar, and Parmesan cheese. Cook up a tasty one today and enjoy all the health benefits of eggs, vegetables, and cheese.

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A quick and tasty, easy Egg Frittata made with potatoes, onions, zucchini, mushrooms, red bell pepper, cheddar, and Parmesan Cheese. Cook up a tasty one today and enjoy all the health benefits of eggs, vegetables, and cheese.

prep time 25 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

3 tablespoons vegetable oil, divided
2 yellow potatoes, cut in small cubes
1 medium onion, chopped
8 ounces mushrooms, thick sliced
1 small zucchini, cut in small cubes
1/2 red pepper, cut in small dice
2 cloves garlic, minced
2 tablespoons fresh thyme leaves (see notes)
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
10 eggs
1/4 cup heavy whipping cream
1/2 cup cheddar cheese, finely grated
1/2 cup freshly grated Parmesan

How To Make egg frittata

Step 1

Preheat oven to 400 degrees F.

Step 2

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat.
Step 3

Add the potatoes and cook until they begin to brown, stirring a couple of times. As they begin to brown, start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
Step 4

Lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly.
Step 5

In a large bowl, whisk together the eggs, whipping cream, cheddar, and Parmesan cheese. Pour the egg mixture over the veggies. Bake for 20-25 minutes or until the frittata is lightly browned and puffy and the eggs are set.
Step 6

Let sit for 5 minutes before slicing.
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