Easy Frittata With Cheddar and Chives

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

A simple and satisfying high-protein breakfast comes together in just minutes with this Easy Frittata with Cheddar and Chives! The crustless quiche is loaded with fresh, seasonal ingredients and plenty of sharp Sargento® cheddar cheese for decadent flavor in every bite.

Ever since I noticed the chives poking through the soil in my garden this spring, I've been making this frittata on repeat. It's just so darn good, and it's an easy way to start my day on the right foot.

I get the satisfying protein from eggs, plus a burst of fresh herbs, nutritious veggies, and creamy, rich cheddar cheese in every bite. If I make it ahead of time, I can even reheat a slice of my frittata in about 30 seconds for the ultimate weekday breakfast!

You know that I love simple recipes that only require a handful of affordable ingredients, and this breakfast frittata is no exception.

So What's The Difference Between An Omelet and A Frittata?

A frittata is an Italian dish very similar to an omelet or crustless quiche but is cooked on a stove top and then finished off in the oven. A frittata is usually much thicker than an omelet and is filled with more ingredients such as veggies, cheese and ham.

Is A Frittata Good For You?

Frittatas can be very healthy and light depending on what you put in them. They are a great way to use up leftover veggies, meats and cheeses you have in your fridge. This easy frittata recipe with cheddar and chives is a great example of a healthy breakfast, lunch or snack you can enjoy any day of the week.

Since I'm using flavorful, high-quality ingredients, I get plenty of flavor without too many special seasonings or additions.

This easy frittata cooks largely on your stovetop, but goes under the broiler for about 2 minutes at the very end to get nice and golden brown and crispy on top. You're basically preparing an omelet in a skillet, but it can be made in advance and there's no need to worry about flipping! I don't know about you, but I don't usually have the time on a busy morning to stand over a pan while micromanaging my omelet!

This is a much easier solution...

I also added a thinly-sliced large onion to the frittata because I love the combination of the savory eggs with the sweet, tender onion. Plus, some extra veggies are always a good idea!

Breakfast doesn't have to be boring, and it certainly doesn't have to be complicated. I hope that you'll get a fresh start with Sargento® this spring and treat yourself to a delicious and satisfying easy frittata. With a cup of coffee, some fruit, and a slice of toast, it will soon become one of your favorite morning meals!

Variations - More Ideas For Making This Easy Frittata Recipe

• Try adding ham, prosciutto or even sausage
• Leftover veggies are great in this such as asparagus, peas, bell peppers, broccoli etc.
• Fresh herbs are always nice try basil, parsley or mint
• Add your favorite spices such as fennel seeds, paprika and chili
• Serve for breakfast or with a little salad for a light lunch

Print Pin

5 from 1 vote

Cheddar and Chive Frittata

A simple and satisfying high-protein breakfast comes together in just minutes with this easy frittata with cheddar cheese and chives.

Course Breakfast

Cuisine American

Keyword healthy frittata recipe, how to make a frittata

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 slices

Calories 257.6kcal

Author The Seasoned Mom

Ingredients

• 8 large eggs
• ½ cup milk
• 2 teaspoons chopped fresh chives
• ½ teaspoon salt divided
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 1 cup thinly sliced sweet onion
• 1 teaspoon minced garlic
• 2 ounces shredded sharp cheddar cheese (about ½ cup)

Instructions

• Whisk together eggs, milk, chives, ¼ teaspoon of salt, and pepper in a large bowl.
• Heat olive oil in a medium-size cast-iron skillet (or other oven-proof skillet) over medium high heat.
• Add the onion and remaining ¼ teaspoon salt to the skillet; cook, stirring occasionally, until softened (about 6 minutes). Add the garlic, and cook, stirring constantly, until fragrant (about 1 minute). Reduce the heat to medium-low, and slowly pour the egg mixture into the skillet; sprinkle with the cheddar cheese. Cook, stirring constantly, just until the mixture begins to set (about 1 minute). Continue to cook, undisturbed, until mostly set (about 8-10 more minutes).
• Meanwhile, preheat the broiler. Transfer the frittata in the skillet to the preheated oven, and broil 6 inches from the heat until the top is lightly browned (about 2 minutes). Slice into 4 quarters and serve immediately, or allow to rest at room temperature for an hour or two before serving.

Notes

Want to prep ahead? I love to make a frittata on the weekend and then enjoy the slices for easy breakfasts throughout the week. To store in the refrigerator, simply allow the frittata to cool to room temperature. Keep the frittata slices in airtight containers that have been lined with paper towels. The paper towels help to absorb the liquid that the frittata will release in the refrigerator. When you're ready to reheat a slice of frittata, simply microwave on a paper towel-lined plate for about 30 seconds, or warm in the toaster oven at 350 degrees until heated through. Enjoy!

Don't have a cast iron (or oven-proof) skillet? You can make any skillet oven-proof by wrapping the plastic or rubber handle with a thick layer of aluminum foil!

Nutrition

Serving: 1slice (¼ of the frittata) | Calories: 257.6kcal | Carbohydrates: 6.3g | Protein: 17.6g | Fat: 18g | Saturated Fat: 6.4g | Cholesterol: 386.2mg | Sodium: 543.5mg | Fiber: 0.7g | Sugar: 3.7g