All the flavors of a Denver Omelette in a delicious baked frittata! Loaded with shaved ham, cheddar cheese, green peppers and onions… it’s a classic combo that makes the perfect addition to any brunch!
I’ve said it before and I’ll say it again. When it comes to eggs, crustless is best. I know, I know… it’s an unpopular opinion. But hear me out.
There are SO many options at brunch… from french toast to coffee cake to muffins and quick breads. And if you’re anything like me, you want to try them all!
So WHY waste time (and calories, and space in your stomach) on crust?? Are you with me?
Either way, you’re going to love this Denver Frittata so much it won’t matter. Because it’s rich and creamy and packed with delicious flavors… and best of all, so incredibly easy to make.
Which leaves you with plenty of time to make all the other options to go along with it!
what you’ll need for this recipe
Eggs – I used 8 large whole eggs. You can also use a combination of 5 whole eggs and 5 egg whites if you prefer. Eggs should be at room temperature for this recipe.
Cream – I added 1 cup heavy cream. For a lighter quiche, substitute half & half or whole milk.
Flour – I added 2 Tablespoons all purpose flour, which adds structure and volume to the frittata.
Peppers & onions – For the filling, I used 1/2 cup diced onion + 1/2 diced green pepper.
Ham – I added 2 cups shaved, chopped ham.
Cheese – I used 1 cup shredded cheddar jack. Substitute any type you enjoy!
how to make a frittata
Sauté the veggies. In a small skillet over medium heat, melt 1 Tablespoon of butter. Add the diced onion and diced green pepper and sauté until tender. Remove from heat and set aside.
Beat the eggs. In a large bowl, combine the eggs and heavy cream. Whisk well, then whisk in the flour.
Combine. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, ham, cheese, and sautéed veggies. Whisk until combined.
Bake. Transfer to a greased 9 inch pie plate and bake at 350°F for 50 minutes or until center is puffed up and edges are golden brown.
Recipe Variations
- Substitute 5 whole eggs + 5 egg whites
- Use another type of meat, such as sausage, bacon, turkey, or taco meat
- Use any type of cheese you like
- Add additional veggies, such as broccoli, mushrooms, red peppers, or tomatoes
- Add additional seasonings, such as onion powder, garlic powder, or dried parsley
- Add fresh minced chives or any of your favorite fresh herbs
- Omit the flour to make it gluten free
Storing & Reheating
Leftover frittata can be stored, covered, in the refrigerator for 3-4 days. To reheat, place the pan back in the oven, covered, and bake at 350° for 20 minutes or until completely heated through.
More Delicious Egg Recipes
If you love eggs as much as we do, be sure to check out these favorites!
Denver Frittata
Ingredients
- 8 eggs large, room temperature
- 1 cup heavy cream
- 2 Tablespoons all purpose flour
- 1 Tablespoon butter
- 1/2 cup onion diced
- 1/2 cup green pepper diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese cheddar jack
- 2 cups ham chopped
Instructions
- Preheat oven to 350°F.
- In a small skillet over medium heat, melt 1 Tablespoon of butter. Add the diced onion and diced green pepper and sauté until tender. Remove from heat and set aside.
- In a large bowl, combine the eggs and heavy cream. Whisk well, then whisk in the flour.
- Add 1/2 teaspoon salt, 1/2 teaspoon pepper, ham, cheese, and sautéed veggies. Whisk until combined.
- Transfer to a greased 9 inch pie plate and bake at 350°F for 50 minutes or until center is puffed up and edges are golden brown.
Notes
Recipe Variations
- Substitute 5 whole eggs + 5 egg whites
- Use another type of meat, such as sausage, bacon, turkey, or taco meat
- Use any type of cheese you like
- Add additional veggies, such as broccoli, mushrooms, red peppers, or tomatoes
- Add additional seasonings, such as onion powder, garlic powder, or dried parsley
- Add fresh minced chives or any of your favorite fresh herbs
- Omit the flour to make it gluten free
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