Breakfast Skillet Frittata
Wake up to the perfect breakfast with this hearty Breakfast Skillet Frittata—a one-pan wonder that’s brimming with flavor and packed with vibrant vegetables, savory meats, and melted cheese. This oven-baked frittata combines the creaminess of whisked eggs and milk with sautéed onions, bell peppers, zucchini, and cherry tomatoes, creating a nutritious, colorful dish that’s easy to customize with your favorite add-ins like crispy bacon or sausage. Baked to golden perfection and topped with gooey cheddar or mozzarella, this frittata is a satisfying way to start your day, whether it's a leisurely weekend brunch or a make-ahead option for busy mornings. Quick to prep and ready in 40 minutes, it’s a versatile, crowd-pleasing meal that’s best served warm, straight from the skillet, with a sprinkle of fresh herbs for a finishing touch. Keywords: breakfast skillet frittata, one-pan breakfast, vegetable frittata, baked egg recipe, brunch ideas.
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 1 tablespoons unsalted butter
- 1 small onion, diced
- 1 cup bell peppers (red and green), diced
- 0.5 cups zucchini, diced
- 0.5 cups cherry tomatoes, halved
- 0.5 cups cooked bacon or sausage, crumbled (optional)
- 1 cups shredded cheese (cheddar, mozzarella, or a mix)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined. Set aside.
Heat a large, oven-safe skillet (10-12 inches) over medium heat. Add the olive oil and butter, and allow the butter to melt.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the diced bell peppers, zucchini, and cherry tomatoes. Cook for an additional 4-5 minutes until the vegetables are tender and slightly caramelized.
If using cooked bacon or sausage, stir it into the vegetable mixture at this time.
Evenly distribute the vegetable and meat mixture across the skillet, then pour the whisked egg mixture over the top. Use a spatula to gently stir and ensure the eggs coat the vegetables evenly.
Sprinkle the shredded cheese over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden. Check doneness by inserting a knife into the center; it should come out clean.
Carefully remove the skillet from the oven and let rest for 5 minutes before slicing.
Garnish with chopped fresh parsley or chives, if desired, and serve warm.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1777 mg | 592% | |
| Sodium | 4560 mg | 198% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.1 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1174 mg | 90% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
