Egg Frittata

  • Prep 10 mins
  • Total 40 mins
  • Easy
  • Serves 6

Make this easy Egg Frittata for your next brunch gathering. Perfectly cooked, crustless egg tart filled with all the best breakfast veggies.


  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 medium white onion, diced
  • 1 bell pepper, diced
  • 4 ounces white mushrooms, diced
  • 6 large white eggs, beaten
  • ¼ cup sliced scallions
  • ¼ cup shredded cheddar cheese
  • Salt and pepper to taste


  • Silicone Tipped Spatula
  • Step 1

    Preheat oven to 350°. 

  • Step 2

    Place pan on medium high heat and preheat for 3 minutes.  

  • Step 3

    When pan is preheated, add the diced vegetables to the pan. Cook for about 4 minutes, stirring frequently. 

  • Step 4

    Add egg mixture to pan and gently shake to disperse egg. Season with salt and pepper. On top of eggs, sprinkles cheese and scallions.  

  • Step 5

    Place pan in oven and cook for 20 minutes. 

  • Step 6

    Using a non-stick spatula, run spatula around top edge sides of pan twice. Shake if needed to help loosen frittata from pan. Gently slide on to a cutting board, cut into wedges and serve.