Loaded baked frittata

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as…

There’s endless possibilities for personalizing your frittata. Start with eggs and milk, and add whatever combination of cheese, veggies, and meat you have in your fridge!

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet—if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

You'll love this easy frittata recipe. Make one of my favorite variations, or play around with the add-ins and customize it to your liking!

Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is forgiving and versatile with endless variations.

Follow our easy, step-by-step instructions to make the best frittata of your life. This is a classic, all around favorite breakfast food you're gonna love!

This mushroom frittata is so easy! Made with mushrooms, onions, tomatoes, spinach, and cheese, it's really yummy!

This simple Egg White Frittata recipe is high in protein and loaded with bacon and veggies. The perfect breakfast or brunch recipe!

Desperate for a super easy brunch idea? This make-ahead egg casserole is your tasty solution. Prep it the night before, bake in the morning.

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make. It's a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.