Frittata is Flexible and Forgiving
A frittata is an Italian egg dish that is like an omelet or quiche but lazy and forgiving. It’s lazy because the recipe is easy, and you don’t have to do the tricky omelet fold. It’s also forgiving since you don’t have to make a crust and uses no cream or milk, unlike an omelet or quiche. Try making this lazy egg frittata recipe on a Sunday when you don’t feel like doing anything. It’s a great way to use forgotten vegetables in the fridge.
FRITTATA VS. OMELET VS. QUICHE
Frittata is like an open faced omelet. It is cooked on the stovetop and then finished in the broiler or oven.
An omelet is cooked on the stovetop in an omelet pan and the eggs are folded over the filling and serves one.
A quiche is baked in the oven with a tart pan and has a crust. It also uses milk and cream as an ingredient.
Advantages of Lazy Egg Frittata
- Fast, One Pot Meal
- Veggie forward dinner
- Budget Friendly
- No crust and no cream means fewer calories
- Make-Ahead option
- Great for breakfast, brunch, lunch, or dinner
- Budget Friendly – use leftover vegetables
- Great for gatherings – can be served at room temperature
Favorite Ingredient Combinations
- Parmesan cheese
- Feta cheese
- Yellow squash
- Red onion
- Optional to use meat – my family loves it with Mexican pork chorizo (Cacique is my favorite brand) or use breakfast sausage-regular or plant-based
Other ingredients that work well: mushrooms, red peppers, broccoli, and asparagus, but best of all, use any leftover vegetables is in the produce drawer. Additionally, many kinds of cheese work well – try grated cheddar or swiss cheese.
- Mixing bowl
- Oven-safe and broiler-safe skillet – cast iron, stainless or non-stick just make sure the handle is broiler safe.
- A frittata begins on the stovetop by sauteing vegetables in the pan and pouring the egg mixture over the top. The second step is to finish the eggs in the broiler for a beautiful golden brown finish to the top. However, it can be tricky because one minute is too long, and you will have a charred top.
- Another option is the complete the first step on the cooktop and finishes in the oven for anyone that does not have a broiler or is nervous about using one. The recipe below provides these options.
Frittata vs. Omelet
Frittata vs. Quiche
A frittata and quiche are baked egg dishes with added ingredients like vegetables, meats, and cheese. The quiche is a savory tart with a crust, whereas the frittata is crustless. A quiche recipe has 1/2 cup of cream or milk for every egg, and a frittata has much less dairy. The quiche is cooked in a pie pan, whereas a frittata uses a skillet. A frittata has fewer calories than a quiche because there is less dairy and no crust.
Can Frittata Be Made Ahead?
You can make this Lazy Egg Frittata recipe ahead and leave it in the pan on the counter for up to one hour to serve at room temperature. Another option is to make earlier but warm it on the stovetop for a few minutes.
If made ahead longer than one hour, bring to room temperature and store covered in the refrigerator—either heat on the stove or individual pieces in the microwave.
Saute vegetables in skillet.
Place spinach on vegetables and wilt.
Cook sausage in seperate pan. Drain and sprinkle over vegetables.
Whisk eggs and mix in cheeses.
Add eggs to skillet and cook.
Place frittata under the broiler with rack placement at the second from the top.
More Budget Friendly Meals
This recipe is part of my budget-friendly meal category that uses inexpensive protein, in-season vegetables, and commonly stocked grocery items. However, the biggest money saver is that it uses leftover veggies cooked or raw because this Lazy Egg Frittata recipe is so flexible.
Lazy Egg Frittata – is it an Omelet or a Quiche?
- Total Time: 30 minutes
- Yield: 5 1x
- Diet: Gluten Free
This lazy egg frittata recipe is kin to an omelet or quiche but easier and more forgiving – everything you need to get a delicious meal on the table for a lazy day. It’s an excellent veggie-forward and make-ahead addition to your menu rotation. Try it with your favorite quiche or omelet ingredients.
- 2 Tablespoons olive oil
- 1 small red onion, chopped
- 1/2 teaspoon salt
- 1 yellow squash, diced
- 8 oz. white mushrooms, diced, optional
- 5 oz. fresh baby spinach leaves
- 4.5 oz. plant-based “sausage” or Mexican pork chorizo, optional*
- 8 large eggs
- 4–oz. feta cheese from a block, crumbled**
- 1/4 cup Parmesan cheese, freshly grated from a block
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Stovetop and Broiler Method
- Prepare Oven – Preheat the broiler and move a rack to the top third of the oven – 2nd from the top works well but make sure your skillet handle has clearance from the broiler heat element. If you need to use the 3rd rack from the top, add a minute or two to the cooking.
- Cook Vegetables — heat olive oil in a 10″ – 11″ oven and boil-proof skillet on medium heat on the stovetop. Add diced onion and salt and saute until soft, about 3 minutes. Pour in chopped yellow squash pieces and cook for 1 – 2 minutes. Combine the mushrooms in the pan and cook until soft, about 3 minutes. Sprinkle the spinach over all the cooked vegetables and stir until wilted. Covering with a lid will speed up the process.
- Cook Meat – If using sausage, place in a separate small skillet until cooked through and crumbly – about 5 minutes. Note: the chorizo is red from the spices and does not change color when cooking like other meats. Dry on paper towels or use a slotted spoon to separate the grease. Sprinkle the sausage over the vegetables in the skillet.
- Prepare and cook eggs – Break the eggs into a medium mixing bowl and whisk until light, foamy, airy, and uniform in color. Add both kinds of cheese and salt and pepper, and mix gently to combine. Pour the eggs over the vegetables in the large skillet. Gently distribute any large feta chunks if they are located in one place—Cook for approximately 10 minutes on the stovetop. The center will still be runny.
- Broil Frittata – place the pan in the oven and under the broiler heat for 2 minutes. Pull the pan out and inspect for golden brown and firm in the middle. If not cooked or uniform in golden brown, place the pan in the oven and rotate the handle to the opposite side from the first cooking. Cook 1 minute more, being careful not to over-brown. The frittata is cooked when golden brown and firm to the touch, like a cake.
- Serve – Allow the pan to cool before slicing into five slices***. This dish can be served immediately or within 1-2 hours at room temperature. To make ahead, Follow steps 1 -5 and reheat the frittata in the pan on the stovetop before slicing and serving. If made ahead longer than 1 hour, bring to room temperature and store covered in the refrigerator—either heat in the pan on the stove or heat individual pieces in the microwave.
Note: Stovetop and Oven Method – If you do not have a broiler, omit the boiling instructions and place the skillet with eggs and vegetables in the center of a 350-degree oven for 15 minutes or until eggs are firm.
*Sausage is optional: plant-based, breakfast sausage, or Mexican chorizo (uncooked, spicy pork in a casing or tube) can be used.
**For the best flavor, buy feta in a block and crumble it before using it in a recipe.
*** This serves four as the main course and eight as a side dish for a brunch or luncheon.
- Prep Time: 15
- Cook Time: 15
- Category: Meatless
- Method: Cooktop
- Cuisine: Italian
Keywords: crustless quiche, brunch, bridal shower recipe, frittata vs. quiche, frittata vs. omelette, lenten meal, meatless Fridays dinner
6 responses to “Lazy Egg Frittata – is it an Omelet or a Quiche?”
Yum. My favorite new breakfast!
Super news to learn that this recipe made it to the top.
Gadzooks — this frittata recipe is sublime! I’ll never make another recipe again!
Ben: too funny. I hope you try another recipe!!
So easy and delicious! I ate the whole dish in one sitting. The recipe is very accommodating and forgiving if you don’t have all of the ingredients and don’t follow the steps as described. I had only 3 eggs and used leftover roasted peppers, beets, carrots, and a baked yam (or was it a sweet potato) in lieu of squash and mushrooms. Nor did I have any chorizo. I added the greens (a mix of spinach, baby chard & kale) AFTER I had already poured the eggs in the pan. Oops! Next time I’ll make sure to have champagne and orange juice so I can have a mimosa to go along with it.
Sue, sounds like you had fun making and eating your frittata. Good job on using items on hand. That is the beauty of frittata. Enjoy!