Jacqueline Casey 
While I’m a big fan of fancy and well thought out breakfasts, the reality is most weekday mornings I’ll be reheating a frittata that has been made up of whatever vegetables and other ingredients I have in the refrigerator. I wouldn’t consider myself a meal prepper, but I try and make a frittata the beginning of every week. They are just so easy and somehow always taste amazing with virtually any combination of what is available in your refrigerator/pantry. I definitely have my favorite combinations, but I have yet to make a frittata that I thought didn’t taste great. I also feel I’m starting the day off right when my first meal contains vegetables and is filling and healthy. So instead of providing an exact recipe, I’ll provide a base of eggs, milk and seasoning and then how to use pretty much any vegetables, cheese and even add a protein like bacon or ham, so that you can completely customize your own Frittata.
Options, Tips and Substitutions!
- I’ve found the perfect no fail egg to milk to vegetable ratio is 7 eggs, 1/4 cup milk, 2 cups of vegetables and 1 cup of shredded cheese. I typically use 2% milk, but you should be able to use any choice of your milk preference.
- I listed what I use as my go to way to season (salt, pepper, garlic powder), but you can use your favorite seasoning and add any favorite spices. Fresh herbs are always a nice way to add some extra flavor.
- Just to be able to show an example, the frittata pictured in the post was made with the leftover vegetables I had from a prior night when I made grilled vegetable skewers. I had some zucchini, mushrooms, red pepper and red onion leftover. Then I just chopped everything and added shredded cheddar cheese to the base of the recipe.
- You can pretty much use whatever cheese and use a block or packaged shredded cheese. I’ll use whatever I have handy, but if I had to recommend, I always prefer to use a block cheese. A block cheese has a much bolder taste and creamier texture.
- I almost always add a bunch of chopped onions.
- You could also add an extra cooked protein such as bacon, ham, sausage, etc. My favorite protein addition is a few pieces of chopped Canadian bacon.
- My favorite vegetables to use are, spinach, peppers, zucchini, mushrooms, broccoli and potatoes. My favorite cheeses to use are cheddar, swiss, mozzarella, fontina and gouda.
- Another reason why these frittatas are so great is they can be baked in a variety of sizes of baking dishes. I often even use a 9 inch pie dish. Baking times will depend on what size dish you use and the material (glass, metal, ceramic). If I’m using a different size dish then I’ve used before, I’ll just set my oven timer for 25 minutes, then check and add time. It’s fairly easy to see when it’s done because the eggs with be set with the edges starting to become a golden color. You could also always insert a toothpick and if the toothpick comes out clean, your Frittata is cooked through.
- Once removed from the oven, it just needs to cool for a few minutes. It can be eaten hot, but no need to worry if you’re not ready to eat right away because it also taste great at room temperature. As I mentioned in the intro, I’ll bake the frittata and then when it cools, cover and put in the refrigerator and then have breakfast or a snack over the next few days. It will store covered or in an airtight container in the refrigerator for up to 4 days.
Since this is a customized recipe, I’d love to know what your favorite combinations are in the comments!
Customize your own Baked Frittata
An every day Frittata can be customized using 2 cups of any vegetables, cheese and/or protein you have on hand mixed with eggs and milk. A great way to use up most any food you have in the refrigerator while still tasting great and healthy.
- Large Mixing Bowl, Baking Dish/Casserole Dish
- 7 large Eggs
- ¼ cup Milk ((I used 2%))
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder ((optional))
- 2 cups Vegetables ((shown in pictures is mushroom, zucchini, red pepper and red onion))
- 1 cup Shredded Cheese
- Optional-bacon, ham or other choice of meat
Preheat oven to 190°C/375°F
Chop, dice, grate vegetables, cheese, and protein.
In large mixing bowl crack eggs and add milk. Whisk eggs and milk together for about 1 minute or until completely combined.
Add vegetables, protein and cheese to the egg mixture and mix together.
Pour into a baking dish or casserole dish and bake until eggs are set. Baking times will vary greatly depending on the size and type of baking container you use. Using a glass square 9×9 baking dish takes approximately 35 minutes.
Allow to cool for at least a few minutes. Can be eaten hot or at room temperature.
