Veggie and Hog Frittata

I don’t know about you but I’m ALWAYS in the mood for breakfast or brunch. Any time and any day of the week, doesn’t matter. I’m one of those people who is perfectly content with breakfast for dinner.

The Sunday’s that I’m fortunate enough to have the day to myself are the days I really get into it! There’s a few things I always come back to and frittata is definitely at the top of that list. For anyone who is thinking what the heck is a frittata, let me explain. The best way to describe it would be to say it’s pretty much a crust-less quiche, but it’s creamier and ugh so darn delicious! It’s started on the stove in a cast iron skillet and then popped in a super hot oven to seal the deal.

{If you don’t have cast iron you should definitely grab one, but until then an oven safe skillet will do the trick.}

There are so many reasons why I love frittata; it’s so quick and easy when your really itchin’ for something filling but not too heavy, and when you’re not craving something specific it’s perfect for those days you need to kind of clean out the fridge so to say. Once you have a good solid base you could literally add anything you need to get rid of before it starts to get a little fuzzy. For those specific craving type days though, I love to get weird with it!

On this particular day I was feeling a hearty, kind of salty, kind of herby type frittata. Something that would go perfectly with the mimosas being poured! After hardly any thought I immediately knew what I wanted, bacon and prosciutto! So freakin’ good! With those two components on top, my mind just start to race from there. Behold the veggie and hog frittata!

{Now I know what some of you may be thinking. Prosciutto? Really? Didn’t you say the recipes on here would be low-cost? What the heck girl?! Well slow your roll. Prosciutto isn’t always in my budget, and when I do decide to throw it in th mix I buy it by the slice not by weight. Buying 6-7 slices cost about 6$, give or take depending on where you shop. Adding it to the frittata which will feed the two of us two different servings, averages only about 3$ meal. On splurging days, in my opinion, that’s a price I can manage.}

If I added all the veggies that I wanted to, this thing would have been probably triple the size! Lol! So I narrowed it down and went with what I consider classics in my house; potato, onion, lots of garlic, jalapeño, yellow pepper, broccoli, and garden fresh tomatoes! Ugh my mouth is watering just reminiscing! Other veggies that I have no doubt would be equally delicious; mushrooms, spinach, eggplant, marinated artichoke hearts, zucchini/squash, and cauliflower. I feel like I could just keep listing but I’ll cut myself off there. All those veggies with the prosciutto, some delicious salty thick cut bacon, and a few fresh herbs; pure heaven!

After you pretty much throw everything into the skillet and let those flavors mix on up, you pour a creamy egg mixture over that bad boy, and pop it in the oven. Ok a little more goes into it, but you catch my drift. Like I said so easy!


I’m going to leave you to creating your masterpiece and hope your frittata is as mouthwatering as you imagine!


  • Olive oil and 2 Tbsp butter
  • 6-8 small potatoes; sliced and diced into small chunks
  • 4 strips bacon; cut into small strips
  • 1/2 onion; diced fine
  • 4 cloves garlic; sliced super thin
  • 1 jalapeño; seeded and diced
  • 1 small head broccoli; cut into small stalks
  • 1 yellow pepper; seeded, cut into thin strips
  • 2 plum tomatoes; diced medium
  • 7 eggs
  • 2 cups shredded cheddar
  • 2-5.3 oz containers plain Greek yogurt
  • 1/2 cup of fresh dill and thyme; chopped
  • salt & pepper

To be ahead of the game cut and prepare all veggies, then set aside. In a medium bowl whisk together eggs, 1 cup of cheese, yogurt, herbs, salt & pepper, until creamy and completely incorporated. Add diced tomatoes to eggs mixture and set aside. Heat the oven to 450*F

In a large cast iron skillet, melt butter and drizzle olive oil over medium heat. Add potatoes and cook until slightly tender, stirring occasionally with a wooden spoon. {Be careful not to over cook we still have much more to add before taking it off the heat.} Continue to stir occasionally after every new addition. Add bacon pieces, cook 3 minutes. Add onion, garlic, and jalapeño, cook 4 minutes. Add yellow pepper and broccoli, cook 4 minutes.

Using your wooden spoon distribute everything evenly around pan, making sure the entire bottom is completely covered. Slowly pour egg mixture into the pan, starting at the edge and circling in towards the middle. Give the pan a slight jiggle to make sure the egg mixture has settled to the bottom and all around the edges. Leave the pan on the stove top for 2 minutes or until edges of egg mixture are just starting to set. Sprinkle the other 1 cup of cheese over top of frittata. Place in oven and set timer for 10 minutes. After 10 minutes pull out of oven, rip prosciutto into small pieces, scatter over top of frittata, place back in oven for an additional 5-8 minutes.


{preferably with a refreshing mimosa!}


Until next time