Ingredients

6 large eggs
1/3 cup heavy whipping cream
1/2 tsp salt adjust to taste
1 cup grated mozzarella cheese
1/2 cup goat cheese
1/2 cup cherry tomatoes
1/2 cup bell pepper red, orange or yellow
1 cup arugula
1 tbsp butter
1 tsp fresh herbs for garnish

Instructions

Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.

Cut tomatoes in half. Chop bell peppers into small pieces.

Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.


Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.



Frittatas come together so easily. With just a few ingredients and a pan, you’ll get a breakfast worth slicing into. This Frittata Recipe is so versatile with all kinds of variations.

baked frittata in a pan
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The Only Frittata Recipe You’ll Need
Egg breakfast recipes are a favorite, from Poached Eggs to Breakfast Quesadillas, and we love getting creative with egg frittatas. Whether it’s a busy weekday morning or you’re hosting a brunch, all you need to do is pop this frittata in the oven. You can make just about any frittata with these basic ingredients:

Eggs – the main ingredient of a frittata
Heavy cream – adds moisture and richness to the egg base
Salt – a simple seasoning is all you need
Butter – to grease the pan and keep the frittata from sticking
Cheese – we love mozzarella and goat cheese together
ingredients for frittata recipe
Frittata Variations
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast.

Cheese: You really can’t go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
Veggies: Bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, asparagus, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos.
Leafy Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens.
Dairy Options: Heavy cream is the best option here, but you can also use half-and-half or full-fat milk (reduce to 1/4 cup if using milk).
Herbs: Parsley, chives, dill, or basil.

Use a cast-iron pan or oven-safe pan between 9 and 10 inches in diameter to get the perfect sized slice so your frittata doesn’t spread too thin on the skillet.

Omelets are typically pan-fried and folded, while frittatas are baked in the oven like a cake. Also, frittatas call for a heavy dose of cream to make them light, fluffy, and luscious.

Bake until the center is no longer jiggly and the edges are golden. Be sure you don’t overcook the frittata or it will seem rubbery and dry

BREAKFAST