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Christmas Frittata Recipe

Christmas Frittata Recipe

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Some mornings, I crave a dish that’s as effortless to make as it is impressive on the table. That’s where this frittata comes in—a one-pan wonder that’s ready in under 30 minutes but feels like something straight out of a cozy brunch spot.

Whether it’s packed with caramelized onions and roasted vegetables or kept simple with just cheese and fresh herbs, a frittata adapts beautifully to whatever you have on hand. It’s also a sneaky way to use up fridge odds and ends while creating something truly delicious.

Did you know eggs are a powerhouse of protein and essential nutrients, making this dish a no-brainer for a satisfying, healthy start? And here’s the best part—frittatas are naturally gluten-free and low-carb, fitting seamlessly into almost any diet plan.

Why I Love This Recipe (And You Will Too)

  • It’s endlessly customizable. My favorite version has goat cheese and sun-dried tomatoes, but you can toss in whatever leftovers you’ve got. Readers love that flexibility.
  • It’s a time-saver. One pan and a quick bake mean minimal cleanup—a win for busy mornings or midweek dinners.
  • It’s meal-prep friendly. I’ve sliced and stored frittata wedges for easy grab-and-go breakfasts all week.
  • It’s light but filling. With plenty of protein and veggies, it keeps you satisfied without feeling heavy—perfect if you’re watching your carbs or calories.
Christmas Frittata Recipe

Christmas Frittata Recipe

A frittata is a versatile Italian egg dish that's similar to an omelette, but it's typically baked in the oven. It’s made with a combination of beaten eggs, vegetables, cheese, and sometimes meat, creating a hearty and flavorful meal. Perfect for breakfast, brunch, or a light dinner, a frittata is easy to customize with your favorite ingredients.
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 179kcal
Author: Anne Carter
Servings: 8

Equipment

  • Medium mixing bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Spatula
  • Measuring Cups
  • Wire rack
  • Serving Dish

Ingredients

Base Frittata Recipe

  • 8 large eggs
  • 1/2 cup 120ml milk*
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup about 100–120g shredded sharp cheddar cheese OR crumbled feta, divided
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced

Version #1: Garden Vegetable

  • 1 heaping cup about 150g chopped sweet potato (no need to peel)
  • 1 heaping cup 130g sliced zucchini
  • 1/2 small red onion thinly sliced
  • 1/2 cup about 80g chopped red bell pepper
  • optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

  • 1 cup 30g roughly chopped fresh spinach
  • 1 heaping cup about 160g canned quartered artichoke hearts, drained
  • 1 cup 150g halved cherry tomatoes
  • optional: 2 ounces 56g or about 4 slices roughly chopped prosciutto

Instructions

  • Preheat the oven to 375°F (191°C).
  • Whisk together eggs, milk, salt, and pepper in a bowl, then mix in 3/4 cup of cheese (cheddar for Garden Vegetable or feta for Mediterranean).
    Whisking eggs and milk for the Base Frittata Recipe
  • Heat olive oil in an oven-safe skillet over medium heat. Add garlic and cook for 30-60 seconds, being careful not to brown it.
    Sautéing garlic for the Base
  • For the Garden Vegetable version, add red onion and sweet potato, cooking for 5 minutes until softened. Add zucchini and red peppers, seasoning with salt and pepper. Cook for another 5 minutes.
    Cooking vegetables for the Garden Vegetable version
  • Pour the egg mixture over the vegetables and cook for 5 minutes without stirring, until it begins to set around the edges. Sprinkle the remaining cheese on top.
    Pouring egg mixture over cooked vegetables
  • For the Mediterranean version, mix spinach, tomatoes, artichokes, and prosciutto into the egg mixture before pouring it into the pan.
    Preparing the Mediterranean version of the Base Frittata Recipe
  • Transfer the skillet to the oven and bake for 22–26 minutes, until the frittata is puffy and the center is no longer wet.
    Sprinkling the remaining cheese on top for the Base Frittata Recipe
  • Let the frittata cool for 10 minutes before slicing and serving. Optionally top with chopped fresh parsley.
    Garnishing the Base Frittata Recipe with fresh parsley

Nutrition

Calories: 179kcal | Carbohydrates: 6.3g | Protein: 11.1g | Cholesterol: 202.6mg | Fiber: 12.1g | Sugar: 2.3g

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