Whether your frittata is for a fancy brunch or an easy weeknight dinner, this basic recipe will give you perfect results with whatever you've got on hand.  There are 2 keys to success. 1) This is no time to count calories. Use full fat milk and don't go skimpy on the cheese. 2) Use an oven safe skillet like cast iron.


10 Eggs

1/2 cup milk

1/2 cup diced onions, leeks or shallots

Olive Oil

1 cup shredded cheese (I like a mix with Fontina or cheddar and Parmesan but any cheese will work. Sprinkling a little extra Parmesan on top after it's started baking will give you a lovely golden top.)

Up to 3 cups of veggies like cherry tomatoes, spinach, mushrooms, broccoli, zucchini, and peppers.

Up to a cup of cooked meats you may have around. Last night's left over steak will work, and so will some crumbled up bacon.

Herbs and seasonings. We really love using Piment d'Ville because it is so amazing with eggs.


  1. Preheat oven to 350.
  2. Preheat the skillet over medium heat with a few tablespoons olive oil.
  3. Beat the eggs and the milk with a whisk in a separate bowl. 
  4. Fold shredded cheese into the egg mixture and set aside.
  5. Add the onions to the skillet and cook until they are soft and slightly translucent but not brown.
  6. Add the veggies, herbs and seasonings and cook for a few minutes until they are slightly soft.
  7. Add the egg and cheese mixture into the pan.
  8. Add bacon or other pre-cooked meat to the pan.
  9. Use a fork to arrange the ingredients so the they are uniformly distributed around the pan. (this is where you can get slightly fancy with your veggie designs.
  10. Cook on the stovetop for 5-8 minutes until the edges begin to pull away and brown a bit. This is where you develop a yummy crust on the bottom of the pan.
  11. Sprinkle another 1/4 cup of cheese on the top and bake in the oven for 15-18 minutes until the top is golden brown.

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