Filled with chunks of butternut squash, leftover chicken, bell pepper, and fresh herbs, this Egg Frittata Recipe starts on the stove and finishes in the oven for a fast and healthy brunch or dinner. Learn my tips, tricks, and how to make a frittata below.Jump to Recipe
For a long time, the frittata was this elusive and mysterious breakfast recipe that I could never get quite right. Not enough seasoning or vegetables, too much seasoning and vegetables, and, of course, my habit of adding too many eggs resulting in an uncooked runny middle.
Long story short, I needed to figure out how to make a frittata recipe. Like actually figure it out. Here’s the thing, I tend to over complicate things that are actually pretty easy. Don’t do this, you guys. The frittata is super easy, promise!
Ingredients in this Frittata Recipe
- Olive oil
- Butternut squash
- Bell pepper
- Green onion
How to Make a Frittata
- Preheat the oven and pick the proper pan, like this 12-inch oven-safe skillet (a personal favorite and one that I use nearly every day).
- Sauté the vegetables and protein in olive oil or butter until soft.
- Whisk eggs (or just egg whites) in a medium bowl with milk or cream.
- Pour eggs into the skillet and cook over medium heat for 5 minutes. Top with cheese.
- Transfer the skillet to the oven and continue to cook the eggs until set, approximately 8-10 minutes.
- Remove from the oven (careful of the handle!) and allow to cool for 5 minutes before serving.
Tips and Tricks for making the best Frittata Recipe
- You must use an oven-safe skillet since, well, the skillet will be going into the oven. I love using my Calphalon Stainless Steel Skillets and my Cast Iron Skillet for jobs such as this.
- Remember to use an oven mitt when removing your frittata from the oven. This is more of a safety issue, but you can thank me later when you don’t burn your hand off.
- Frittatas make great use of leftover vegetables, herbs, and chicken. This frittata recipe used leftover scraps from a previous recipe I wasn’t sure what to do with. Rather than toss them in the bin, they were added to this beautiful and healthy last-minute dinner.
- That’s right, I hadn’t planned on photographing this recipe when I initially started making it, but it turned out so darn good I had to share.
- More isn’t always better. In other words, just because you can fill your skillet up one more inch with eggs, doesn’t mean you should. Too many eggs will guarantee one of two things- an undercooked, runny center, or a burnt bottom.
- I have found that the happy egg total for a 12-inch skillet to be somewhere between 6-8 egg whites with one-half cup milk or cream. If you are using regular eggs, not egg whites, I would use between 5-6 eggs.
- The same theory applies to the vegetables and meat. In fact, if you’re a vegetable lover like me, I would even suggest starting with less than you think you may actually need. Those vegetables can be sneaky.
- If you plan to cook with bacon or some other kind of raw meat, always cook the raw meat first, remove from the skillet, cook the vegetables, and then return to the skillet just before adding the egg.
- Crack a couple eggs right on top just before placing the skillet in the oven. The result will be a classic frittata cooked through completely with the surprise of runny yolk on top. Just be careful not to overcook.
This easy and delicious butternut squash frittata recipe is the perfect amount for between four to six people and tastes great paired with these Sautéed Brussels Sprouts, Raspberry Banana White Chocolate Chip Muffins, Baked Oatmeal Cups with Yogurt, or even this Shredded Brussels Sprout Persimmon Salad.
Other simple Frittata Recipe Combination Ideas
While we all know I love throwing random vegetables together (remember, this frittata was originally intended to be just for eating, aka not for the blog), some of you may need more inspiration. That’s ok. I gotcha covered.
- Bacon, tomatoes, cheese (your pick!), avocado
- The Greek- red onion, chicken, artichokes, olives, capers, feta
- Red onion, smoked salmon, capers, whipped cream cheese
- Bacon and cheese
- The squash- zucchini, butternut squash, spaghetti squash with pancetta and spinach
Basically, think of your favorite omelet or pizza or sandwich and turn that into a frittata.
Don’t forget to check out these other tasty egg recipes
- Muffin Egg Cups Recipe (Breakfast Meal Prep)
- Asparagus and Avocado Potato Salad with Poached Egg and Salmon
- Creamy Baked Eggs with Spinach and Prosciutto
- Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
- Lentil And Farro Salad With Fried Egg And Jalapeños
- Broccoli, Spinach and Artichoke Frittata
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Filled with chunks of butternut squash, leftover chicken, bell pepper, and fresh herbs, this Egg Frittata Recipe starts on the stove and finishes in the oven for a fast and healthy brunch or dinner.
- 2 tsp olive oil
- 1/2 small yellow onion diced
- 1 cup butternut squash peeled and cubed
- 1/4 red bell pepper seeded and chopped
- 1/4 green bell pepper seeded and chopped
- 1/2 zucchini thinly sliced
- 1 cup chicken breast cooked and shredded
- 1/2 cup green onion chopped
- 1/4 cup cilantro finely chopped
- 2 tbsp fresh mint chopped
- 1/4 cup fresh parsley finely chopped
- 1 tbsp butter
- 6 egg whites
- 1/2 cup milk or half-and-half
- 2 large eggs
- 1 cup Casero cheese
Preheat oven to 400 degrees F.
Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat. Add the onion to the skillet and cook, stirring occasionally, until onion is softening and turning translucent, approximately 3 minutes. Add the butternut squash to the onion. Stir well to combine. Season with a pinch of salt and pepper.
Stirring frequently, continue to cook the butternut squash until fork tender, but still firm. Add the bell pepper and zucchini to the skillet and stir to combine.
Continue to cook the vegetables for 1-2 minutes before adding the cooked chicken, chopped green onions, cilantro, mint, and parsley.
As the chicken re-heats in the skillet, add the egg whites, milk, and a pinch of salt to a mixing bowl. Whisk to combine.
Add the butter to the center of the skillet and tilt the pan back-and-forth to distribute the butter across the bottom of the skillet until it is melted fully. Spread the vegetables into an even layer, using a spatula to flatten.
Pour the egg mixture into the skillet directly over the vegetables and chicken, tilting the pan to make sure the eggs have settled evenly.
Reduce heat to medium and cook for 4-5 minutes, or until edges of the eggs have started to set. Carefully crack two eggs directly on top of the frittata (optional) and crumble with casero cheese. Transfer skillet to the oven and bake until eggs have set, approximately 8 minutes.
Remove from oven and allow to cool for 5 minutes before serving. Enjoy!