Last Updated on July 2, 2020 by Ellen Christian
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Dinner Frittata Recipe
We’ve been getting fresh eggs from a local farm and I love being able to find new recipes to use them in. While this is a great dinner frittata recipe because it is so filling, you can also make it for breakfast or lunch if you prefer. We love doing breakfast for dinner at least a few times a month.
What’s the difference between an omelette and a frittata?
They really are very similar. But, they have a few key differences. Omelettes are typically folded with the filling inside. Or, there are rolled omelets that are simply eggs with no filling. This is what makes them different from this dinner frittata.
Frittatas are cooked over a low heat with the additions cooked into the eggs. They are not folded. It’s important to cook them over a low heat so that the entire frittata cooks completely without needing to be flipped or turned.
Are a frittata and a quiche the same thing?
No. A frittata like this dinner frittata recipe is more similar to an omelette than a quiche. A quiche is a savory pie with fillings like meat and vegetables. It usually has both cheese and milk. A frittata is more like a crustless quiche.
What goes with a frittata for dinner?
My husband is a firm believer in having biscuits or bread with every meal. So you can make homemade biscuits or buy a loaf of homemade bread if you don’t have time to make it yourself. This bread recipe looks like it would be easy to make.
You can also serve another vegetable side dish with this dinner frittata. Why not try Swiss chard, red potatoes, or even fresh sliced garden tomatoes.
Do you add milk to a frittata?
Yes, you will need to add dairy to this frittata. Milk or cream is what makes the frittata rise up and be fluffy. If you don’t add it, it will be more flat and dense.
What else can I add to a dinner frittata?
You can add any leftover vegetables or meats you want to. I have used bacon, sausage, and ham for meats. And, for vegetables try asparagus, broccoli, tomato, spinach, fresh herbs, potatoes, or onions.
Making a spinach frittata is a wonderful way to use up extra spinach in the spring. Almost any vegetable frittata recipe can be changed depending on what vegetables you have on hand.
What should I cook this dinner frittata in?
Because this is a stovetop frittata, you can use any type of non-stick pan. If you were making an oven frittata, you would want to use cast iron so that the pan was oven safe. If you choose to use stainless steel, you will need to add more oil or butter so that your frittata doesn’t stick to the pan.
How do you tell if a frittata is done?
You want your dinner frittata to be light and fluffy when you’re done. If you cook it too long, it will become dry and have a chewy texture which isn’t appealing. Cook it just until the center doesn’t jiggle. The edges should be a golden brown color.
Can you eat frittata cold?
Yes, you can eat any frittata including this dinner frittata cold. It’s one of the reasons I love making frittatas so much. You can easily make a dinner frittata and then enjoy a slice for lunch or breakfast the next day. Of course, you can also stick it in the microwave for a few seconds to warm it up if you want to.
How should I store leftovers?
We don’t usually have leftovers. But, if you do, you can store slices of cooked dinner frittata for two to three months in the freezer. Place each slide in a freezer bag to prevent freezer burn. Then, thaw the frittata in the refrigerator and enjoy it the next day either cold or warm.
More healthy frittata recipes
If you enjoyed this dinner frittata recipe, you might like these.
- How to make a frittata with leftovers
- Tomato Bacon and Fresh Herb Frittata
- Asparagus and Potato Frittata
- Asparagus Frittata and Quiche Recipes
- 3 to 4 zucchini, cubed
- 1 tablespoon butter
- 1 small white onion, diced
- 6 large eggs
- 2 tablespoons milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked ham, cubed
- 1 cup shredded cheddar cheese
- In a large (12 inch), non-stick skillet over medium-high heat, melt the butter. Add the zucchini and onion. Cook, stirring often until the zucchini and onion are softened.
- Stir in the ham and heat through. Drain off any liquid.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the ham and vegetables. Cover the skillet and reduce heat to low.
- Cook until the eggs are set and begin to puff in the middle of the pan. Remove from heat.
- Top with the cheese and cover until the cheese has melted.
Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 224mgSodium: 699mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 18g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.