Lazy Egg Frittata Recipe – is it an omelet or a quiche?

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.
Frittata Recipe in an oven-proof skillet

Advantages of Making a Frittata

A frittata is like an omelet or quiche but lazy and forgiving. It’s lazy because the recipe is so 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 all veggie and cheese combinations taste great.  Try making this lazy egg frittata recipe on a Sunday when you don’t feel like doing anything. It’s great with your favorite omelet or quiche ingredients or forgotten vegetables in the fridge.

  • a fast, one-pot meal
  • make-ahead option
  • veggie-forward recipe
  • no crust means fewer calories
  • great for breakfast, brunch, lunch, or dinner
  • can be served at room temperature which makes it great for gatherings

Favorite Ingredient Combinations

  • eggs
  • Parmesan cheese
  • feta cheese
  • yellow squash
  • red onion
  • spinach
  • 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, 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.

Equipment Needed

  • mixing bowl
  • whisk
  • oven-safe and broiler-safe skillet

Cooking Methods

  1. The cooktop and broiler method is my favorite because the broiler gives that 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.
  2. Another option is the cooktop and oven method for anyone that does not have a broiler or is nervous about using one. The recipe below provides these options.
Frittata in a oven-proof skillet

Can Frittata Be Made Ahead?

You can make the frittata recipe ahead, leave it in the pan on the counter for up to one hour and serve at room temperature. Another option is to make earlier but warm it on the stovetop for a few minutes to warm it.

If made ahead longer than one hour, bring to room temperature and store covered in the refrigerator—either heat on the stove or individual piece in the microwave.

Recipe Steps
Saute onions and yellow squash in a non-stick pan
1

Saute vegetables in skillet

cooking frittata in a nonstick skillet
2

Place spinach on vegetables and wilt

Cooking chorizo in a small skillet
3

Cook sausage in seperate pan. Drain and sprinkle over vegetables

Whisked eggs and cheese in a bowl
4

Whisk eggs and mix in cheeses

Frittata cooking on stovetop in non-stick skillet
5

Add eggs to skillet and cook

Broil frittata to get a golden brown top
6

Place frittata under broiler

Print
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Frittata Recipe in an oven-proof skillet

Lazy Egg Frittata Recipe – is it an omelet or a quiche?


Description

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.


Ingredients

Units Scale
  • 2 Tablespoons olive oil
  • 1 small red onion, chopped
  • 1/2 teaspoon salt
  • 1 yellow squash, diced
  • 8oz. white mushrooms, diced, optional
  • 5oz. fresh baby spinach leaves
  • 4.5 oz. plant-based “sausage” or Mexican pork chorizo*
  • 8 large eggs
  • 4oz. feta cheese from a block, crumbled**
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Stovetop and Broiler Method

  1. Prepare Oven – Preheat the broiler and move a rack to the top third of the oven.
  2. 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 into 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.
  3. 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 vegetables in the skillet.
  4. 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 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.
  5. 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 touch, like a cake.
  6. Serve – Allow the pan to cool a bit before slicing into four slices***. This dish can be served immediately or within 1-2 hours at room temperature. You can also make ahead and re-heat the pan slightly on the stove again 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.

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.

Notes

*Mexican chorizo is uncooked, spicy pork in a casing or tube. Cacique is my favorite brand or breakfast sausage –  pork, or plant-based*

**for best flavor, buy feta in a block and crumble just before using it in a recipe.

*** This serves 4 as the main course and 8 as a side dish for a brunch or luncheon.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Meatless
  • Method: Cooktop
  • Cuisine: Italian

Keywords: crustless quiche, eggs, make-ahead frittata, brunch, bridal shower

Let me know your thoughts on this post!

2 Responses

  1. 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.

    1. 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!

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