A frittata is a versatile egg dish that can be modified to include the vegetables you have on hand. You can make this simple skillet frittata on your stovetop in 40 minutes or less. Plus, the leftovers from this stovetop frittata store well for a quick and easy meal later in the week.
Skillet Frittata Ingredients
What’s great about this stovetop frittata recipe is the ability to use whatever veggies you have on hand. You simply need to make sure the ratio of wet ingredients to veggies remains consistent. If your veggies have a high moisture content, such as in the case of zucchini, you may want to adjust the wet ingredients to achieve your preferred consistency.
The ingredients you’ll need for this simple skillet frittata recipe are:
- 12 eggs
- ½ cup half & half
- 2 cups shredded cheese
- 4 cups chopped veggies (chef’s choice)
- 6 slices cooked and chopped thick-cut bacon (optional)
- 20 oz package shredded hash brown potatoes (or freshly shredded potatoes, patted dry)
- Salt (to taste)
- Pepper (to taste)
Skillet Frittata Directions
This easy skillet frittata recipe takes about 20 minutes of active preparation, plus about 20 minutes to cook on your stovetop. It’s best to use a large, non-stick or cast iron skillet. Make sure you have a lid that fits securely on your pan, as you’ll need to cover the frittata while it cooks.
The eight steps to make this simple skillet frittata are:
1. Prepare the Egg Mixture
Crack the eggs into a mixing bowl. Measure the half & half into the bowl, then add the amount of salt and pepper you prefer. Briskly whisk the mixture until a light foam appears. Set the egg mixture aside.
2. Chop and Measure the Veggies
Select the veggies and herbs you want to add to the frittata. Chop them into the sizes you prefer. Once that’s complete, set the veggies aside. The last frittata I made included grape tomatoes, as well as asparagus, green garlic, chives, and spinach sourced from a CSA located near Prescott, Arizona. What’s beautiful about this recipe is the ability to use whatever vegetables you have on hand.
3. Cook and Chop the Bacon
Using the skillet in which you plan to prepare the frittata, cook the bacon until it’s crisp. Once cooked, set the bacon on paper towels to soak up some of the grease. When the bacon has cooled, chop it into small pieces and set it aside. Reserve the bacon fat for use in the next steps.
4. Saute the Vegetables (Optional)
If you’re using onion or other veggies that could use softening (e.g., asparagus), briefly saute them in the bacon grease you just reserved. You can also saute your garlic to release the flavors. Once you’ve achieved your desired consistency (onions should be translucent), remove the veggies from the pan and set aside, reserving as much of the bacon fat as possible in the pan.
5. Add the Shredded Hash Browns to the Skillet
Once you’ve removed the veggies from the skillet, the next step is to add the shredded hash brown potatoes. It’s important to make sure there is enough bacon fat in the pan to avoid sticking. This doesn’t matter as much if you’re using a well-seasoned cast iron skillet or non-stick pan. Spread the hash browns evenly over the bottom of the pan and press them down lightly. The hash browns essentially serve as a crust for your skillet frittata.
6. Evenly Distribute the Veggies, Egg Mixture, Cheese, and Bacon
Once you’ve created the hash brown base, the next step is to evenly layer and distribute the veggies, egg mixture, cheese, and bacon crumbles. Start by layering the vegetables into the pan, then evenly pour the egg mixture over the top. Sprinkle on the cheese and finish it off with the chopped bacon.
7. Cover and Cook Until Firm
When the layering is complete, cover your pan securely and cook the frittata on your stove top set at medium low until it’s firm. Watch the frittata carefully to make sure the edges don’t burn, adjusting the temperature if needed. The amount of time it takes to cook will depend on the moisture content in the ingredients you selected as well as your elevation. I live in a high elevation area (just under 5,000 feet above sea level), and it typically takes about 20 minutes to cook.
8. Cut and Serve While Still Warm
After the frittata is fully cooked, remove it from the heat and slice it. Serve the skillet frittata while it’s still warm. Package any leftovers and reheat for an easy meal in the days to come. This recipe yields 10 to 12 servings. I enjoy making it on Sunday, so I have plenty of leftovers to get me through the early part of the week.
Wrap Up
This simple stovetop frittata is a great way to make use of seasonal veggies you have on hand. It’s easily modified and saves well for quick meals in the days to come. The keys to success are making sure you’re cooking it slowly to avoid burning the hash brown crust and adjusting the wet ingredients if the veggies you choose have a high moisture content.
We would love to hear your thoughts about this recipe. If you’ve tried it out and have any thoughts or suggestions, please leave a comment. Enjoy!