Mrs. Shecky posted this on her instas a while back and realized she didn’t have a recipe here on site until she baked one last weekend. Even though it is a ‘this and that’ recipe here is a basic for a great breakfast, lunch or dinner. If you have eggs and veggies, you can bake a Frittata.


Mrs. Shecky
Keeping eggs and vegetables on hand will serve up a Frittata in just minutes.
Prep Time 25 mins
Cook Time 15 mins
Cool 5 mins
Course Breakfast, dinner, lunch,
Cuisine Italian
Servings 6
Calories 250.75 kcal


  • Oven Pie Dish Or Cast Iron Skillet


  • 6 Eggs
  • ¼ c Cream *See Notes
  • 5 Pieces Bacon cooked crisp
  • 1 tsp Sea Salt or Kosher-your choice
  • 1 tsp Pepper ground
  • 1 c Broccoli chopped
  • 1 c Onion diced-more or less as desired
  • 1 c Parmesan Cheese Shredded
  • 1 tsp Thyme


Preheat oven to 350°


    • Prep your pie dish with cooking spray. If you are using a cast iron skillet spray or oil it only if you are not using bacon.

    Cut & Chop

    • Cut and chop the onion and broccoli. Set aside.
    • Cook the bacon until crisp and set aside.


    • Saute the broccoli and onion for about 6 minutes in the bacon grease. If you are not using bacon skip this and just saute in a tsp of oil and butter. Set aside.


    • Whisk the eggs, heavy cream *or cream substitute*-See notes below. Add the seasonings and whisk together.

    Add & Pour

    • Add all the Parmesan to the ingredients and give it a stir, then pour it into the pie dish. If you are using a cast iron skillet to saute and bake, use that.


    • Bake at 350° for approximately 10-18 minutes. Again… Check it depending on your oven's temp gauge.

    Let Cool for about 5 minutes. Cut and serve.


      *a milk substitute can be used.  I use it all the time.  The bake time may vary and you may need to add an egg for consistency.
      Fry up extra pieces of bacon and sprinkle it on before serving. 
      Wait until the last 5 minutes or so of baking and sprinkle on extra Parmesan then put it back into the oven to brown the top.  
      You can add just about any vegetables to this along with potatoes.  It can be as hardy as you want which is why it is great for lunch and/or dinner.  Just cook your veggies a bit by saute.  Eggs cook quicker than potatoes or heavier vegetables.  If you use tomatoes, you don’t need to saute them – unless you wish too.  This is a simple throw-together dish.
      Cast iron is great for this dish.  All can be cooked in that one pan from stove to oven.
      Leftovers in an airtight container can be refrigerated for 3-4 days if it lasts that long.


      Serving: 1Calories: 250.75kcalCarbohydrates: 3.97gProtein: 14.65gFat: 19.53gSaturated Fat: 8.86gPolyunsaturated Fat: 2.27gMonounsaturated Fat: 7.13gTrans Fat: 0.04gCholesterol: 200.7mgSodium: 847.83mgPotassium: 195.72mgFiber: 0.81gSugar: 1.07gVitamin A: 634.53IUVitamin C: 14.99mgCalcium: 243.69mgIron: 1.25mg
      Keyword eggs, frittata, vegetables
      Tried this recipe?Let us know how it was!
      This is what was used with this recipe and it was very good.

      Try it and enjoy it. Let me know what you add to your Frittata so I can try that too!


      Mrs. Shecky

      Filed Under Breakfast and Main Courses.


      1. gc says:

        Another great recipe to try. Thank you.

        1. iammrsshecky says:

          You are welcome 🙂

      2. I will definitely try to make this.

        1. iammrsshecky says:

          Oh good!

      3. This looks so very tasty! Always good to have such “this and that” recipes at hand. 🙂

        1. iammrsshecky says:

          Yes 🙂

      4. John says:

        Looks so delicious, I’ll be right over, haha!! 😂😋

        1. iammrsshecky says:

          Make one and post it! They are so easy 🙂

      Comments are closed.