How to Make a Basic Frittata

Rebekah Kuk

Learn the ratios and cooking times of how to make a basic frittata. This version features mushrooms, greens, potatoes, and goat cheese.

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Prep Time 20

Cook Time 15

Servings: 12

Course: Breakfast, Main Course

Cuisine: American

12 eggs
1/4 cup cream heavy cream or coconut milk
4 cups vegetables I used kale; you can also use summer squash, other greens, peas, asparagus, broccoli, etc.
1-2 cups starchy vegetable, such as potatoes, sweet potatoes, or winter squash optional; I used potatoes
1 cup mushrooms or meat I used mushrooms; you can use crumbled sausage, ground meat, or shredded chicken
1 cup aromatics, such as onions, leeks, shallots, herbs, garlic I used 1 small onion and 2 cloves garlic
1/2-1 cup cheese optional, I used raw goat cheese on top
1 tbsp fat such as olive oil, coconut oil, ghee, butter, tallow, etc.
1 tbsp dried herbs optional
3/4 tsp salt
1/2 tsp pepper

Begin by preheating the oven to 400 degrees Fahrenheit. Prep your vegetables by washing, peeling, chopping. In my case, I chopped the onion and got it sauteing in a large cast iron pan in a little bit of bacon fat. While it was cooking, I minced my garlic and added that in. I continued with chopping the mushrooms and adding those, and finally the kale. Saute for about 10 minutes until vegetables are soft.
Meanwhile, crack the eggs into a large bowl. Add the cream, salt, pepper, and dried herbs, if using. Whisk together and pour over the cooked vegetables in the pan. Stir a bit to even out the distribution of vegetables throughout. You can sprinkle the cheese on top now if it's not raw. If it is raw, I recommend adding it at the end to preserve the probiotic benefits.
Bake for 15 minutes until frittata is set.

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