Easy Homestead Breakfast Frittata Recipe
This savory breakfast frittata recipe is a great way to use fresh eggs and veggies on the homestead. Perfect for any day of the week!
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Equipment
- Hand mixer or wire whisk
- Measuring spoons and cups
- Large mixing bowl
- Cheese grater
- 10-inch cast iron skillet (or any oven-safe pan)
Ingredients
Main Ingredients
- 9 eggs
- 1/4 c. cream
- 1/2 c. milk
- 4 oz. cream cheese
- 1 c. cheddar cheese
Additions
- 1 c. meat
- 1 c. veggies
Other
- 1/2 c. parmesan
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1 tsp. dried herbs or 1 Tbsp. fresh herbs
- 1/8 tsp. black pepper optional
- sour cream optional
- salsa optional
Instructions
- Preheat the oven to 400°F.
- Prep your pans: Add a pat of butter to the skillet and place it in the oven to melt while preheating.
- Mix eggs: Crack eggs into a large bowl and beat using a hand mixer, whisk, or fork. Stir in milk, cream, salt, and pepper. Set aside.
- Make a Parmesan crust: After butter melts, shred a layer of Parmesan onto the bottom of the skillet. Bake for a few minutes to melt and crisp slightly.
- Prepare add-ins: Chop vegetables and meat. Shred or cube cheese.
- Assemble: Remove hot skillet from the oven. Layer meat, veggies, and cheese evenly. Pour egg mixture over the top.
- Bake: Place skillet in the oven and bake for 20 minutes, or until eggs are set. Check every 5 minutes if you have extra additions—more ingredients may require slightly longer baking.
- Finish with cheese and herbs: Remove the skillet, sprinkle cheddar on top, and add fresh or dried herbs. Broil for 3–5 minutes until cheese is melted and golden brown.
- Serve: Slice and enjoy with sour cream or salsa if desired.
Notes
This recipe makes one standard 10-inch frittata, cut into about 8 slices. If you’re feeding a large family or crowd, simply double the recipe. A doubled batch comfortably feeds 8–10 people, depending on appetites and what you’re serving alongside it.
Don’t Overcrowd the Pan: Layer ingredients evenly. Too many veggies or meats can make the frittata watery or unevenly cooked.
Pre-Cook Denser Veggies: Potatoes, carrots, or other hard vegetables should be sautéed or roasted before adding so they cook through.
Temperature Check: Oven temperatures can vary. Start checking your frittata a few minutes before the recommended time. Eggs should be set, not runny, and the top lightly golden.
Follow this simple formula: 1 meat + 1 veggie + 1 cheese
