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Breakfast Frittata

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m


  • 1 tbsp. Butter
  • 1 tsp. Olive oil
  • 1/2 Red onion, minced
  • 2 Cloves garlic, minced
  • 1/2 Tomato, diced
  • 6 Eggs
  • 1/4 c Milk
  • 1 tbsp. Creme fraiche
  • Mexican cheese blend, grated

Optional Ingredients / Toppings

  • Pepperjack cheese, small chunks
  • 1/4 c Crumbled feta cheese
  • 1/2 Tofurkey Italian sausage
  • 1 Spinach, whole, destemmed, handful
  • 1 tsp. Grated parmesan
  • 1 tsp. Dried parsley
  • 1 tsp. Dried basil
  • 1 Green onion, sliced into rings


  1. Preheat oven to 370F.
  2. In an 8" skillet, melt butter and olive oil (coat skillet), and sauté red onions and garlic on medium heat.
  3. When fragrant and onion is starting to turn translucent, add tomato. Cook for 1-2 minutes and reduce to low heat.
  4. In a separate bowl, lightly whisk eggs, milk and a dollop of creme fraiche.
  5. Salt and pepper the egg mixture to taste (3x salt to pepper).
  6. Pour egg mixture into iron skillet and mix together over low heat. Then stir in a couple large multi-finger pinches of Mexican cheese blend (and pepperjack or feta if you wish - be sure the chunks are small enough to melt, think 1/4" max thickness).
  7. As the cheese melts, add other ingredients such as fresh spinach, green onion, or we also enjoy a cooked Tofurkey branded Italian sausage (use 1/2 cut into 1/4" slices, then quartered).
  8. Cook until the edges start to change and firm up. The center of the mixture will still be quite liquid. Total stovetop time ~12 minutes.
  9. Bake at 370 for 20-25 minutes. Check at 15 minutes. It's done when the top starts to brown.
  10. When cooked, remove from oven and cut into 1/6ths.
  11. When serving, dust with grated parmesan, parsley, and/or basil.