Easy Frittata Recipe

Frittatas Just Might Be The Most Versatile Food You Can Make

I love brunch. Nothing beats a really good brunch. The problem with brunch is that it can be expensive and time consuming to venture to a brunch. Most people simply do not have the time or money to go to brunch. But that doesn’t mean you shouldn’t eat delicious brunch foods.

One of my favorite brunch foods to eat are frittatas. Frittatas are one of the most versatile foods: they can be eaten for breakfast, lunch, or dinner; and are good served hot or cold.

This recipe is a recipe that I managed to get to after years of trial an error. A lot of eggs gave their lives in order for me to get this recipe right, but you get to benefit from my mistakes!


  • 3 tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 large eggs
  • 1/2 cup milk
  • 2 tsp cold water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 8 slices cooked bacon, crumbled
  • 8 oz cooked breakfast sausage, crumbled
  • 1 cup baby spinach
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup sharp cheddar cheese


Preheat oven to 350 degrees Fahrenheit. Heat the olive oil in a large skillet over medium-high heat. Cook the diced onion until soft, about 4 minutes. Add garlic and cook for one minute.

In a large bowl whisk the eggs, milk, water, salt, pepper, and hot sauce until well blended. I’ve learned that you really need to beat the eggs to get a good fluffy frittata. You’re going to want to beat them until they start to foam up a little bit.

Once your eggs are thoroughly beaten, add the bacon, sausage, half of the cheese, spinach and tomatoes to the mixture.

Pour the egg mixture into your hot skillet and stir. Cook the eggs until the sides begin to set and pull away from the pan. This takes anywhere from 4-7 minutes. Add remaining cheese and place entire pan directly in the oven.

Bake at 350 until the center of the frittata is set, about 15 to 18 minutes. Cut the frittata into slices, garnish with fresh chopped tomatoes and herbs and enjoy!

PS. This is just a basic recipe, you can adapt the addons as you see fit. But I suggest that you precook all meats before adding to the pan, the exception being shrimp.

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TJ Smalls
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