Everyday Frittata

Enjoy eggs any day of the week with this simple frittata by Cooking Light. Lightly cook your favorite veggies, load the remaining ingredients in the recipe below into an oven-friendly pan, and bake. The recipe calls for evaporated milk, but you can use any milk you like. Experiment with the frittata recipe using these three riffs:Riff 1: Omit bacon for a vegetarian version.Riff 2: Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini.Riff 3: Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.

under 30 mins

Ingredients for servings

  • Frittata

  • 4 medium bacon slices

  • 1 tablespoon canola oil

  • 2 cups thinly sliced zucchini about 0.25-inch thick per slice

  • 1 cup quartered grape tomatoes

  • 0.75 cup 2% reduced-fat evaporated milk

  • 2 teaspoons fresh thyme leaves

  • 0.375 teaspoon salt

  • 0.25 teaspoon black pepper

  • 4 large eggs, lightly beaten

  • 2 ounces Shredded Swiss cheese about 0.5 cup


  • Preheat oven to 350 degrees F. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave on high for 3 minutes or until done. Crumble bacon.

  • While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.

  • Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.

  • Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.

  • Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.

  • Place pan in oven. Bake at 350 degrees F for 9 minutes, or until center is set. Cut into 4 wedges.

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