There’s something magical about Christmas morning in our house – the twinkling lights, the excited whispers from the kids’ room, and most importantly, the smell of our Christmas Morning Frittata baking in the oven. I’ve been making this hearty dish for years, ever since my sleep-deprived self needed something festive yet foolproof to feed a crowd of pajama-clad relatives. What I love most is how it brings everyone together before the gift-opening chaos begins. The colorful veggies peek through golden eggs like little Christmas ornaments, and that melted mozzarella makes the whole kitchen smell like holiday cheer. Best part? You can prep most of it the night before while sipping eggnog (the grown-up kind, if you’re feeling festive). It’s become such a tradition that my kids now associate the sizzle of onions and peppers with Santa’s arrival. If you’re looking for an easy centerpiece for your holiday breakfast spread, this frittata never lets me down. Pair it with some overnight French toast casserole, and you’ve got a feast that leaves everyone full and happy.
Why You’ll Love This Christmas Morning Frittata
Trust me, this isn’t just any frittata – it’s become our family’s Christmas morning superhero. Here’s why you’ll adore it as much as we do:
- Effortless elegance: It looks fancy but takes less work than pancakes. Seriously, the oven does most of the heavy lifting while you sip coffee in your reindeer pajamas.
- Feeds the whole crew: From hungry kids to visiting grandparents, one pan serves six comfortably (or four very enthusiastic eaters).
- Your kitchen, your rules: Swap veggies based on what’s in your fridge or add cooked bacon for meat lovers. I’ve even used leftover roasted potatoes from Christmas Eve dinner!
- Holiday flavors in every bite: The Worcestershire sauce gives it that special umami kick, while the melted mozzarella makes it feel like a festive treat.
- Gift to future-you: Prep the veggies the night before, and all you’ll need to do Christmas morning is whisk and bake. More time for stockings and mimosas!
Ingredients for Christmas Morning Frittata
Gathering these simple ingredients is like wrapping presents – the better the quality, the bigger the smile when you serve it! Here’s what you’ll need to make our family’s favorite Christmas morning dish:
- The veggie trio: 1 medium onion (chopped), 1 green pepper (chopped), and 1 garlic clove (minced) – these form the flavor base that makes your kitchen smell amazing
- Butter: 2 tablespoons (trust me, real butter makes all the difference here)
- Colorful extras: 1/2 cup chopped tomatoes and 1/4 cup fresh parsley (the red and green make it look so festive!)
- The creamy dream team: 5 large eggs (lightly beaten) and 2 cups shredded mozzarella cheese (I always buy a block and shred it fresh – it melts so much better)
- Secret weapons: 1/2 cup soft bread crumbs (great for using up stale bread!), 1 teaspoon Worcestershire sauce (that “what is that delicious flavor?” ingredient)
- Seasoning: 1/2 to 1 teaspoon salt (I start with less and adjust later) and 1/4 teaspoon pepper
That’s it! Simple ingredients that come together to make something truly special. I always double check I have everything the night before – no one wants to realize they’re out of eggs on Christmas morning!
How to Make Christmas Morning Frittata
Okay, let’s get cooking! This frittata comes together so easily, even when you’re still half-asleep from staying up wrapping presents. I’ll walk you through each step just like I do with my kids when they “help” me in the kitchen (which mostly involves sneaking cheese). The key is taking it one step at a time – before you know it, you’ll have a golden, puffy masterpiece ready to wow your family!
Prepping the Vegetables
First, grab your favorite skillet (mine’s the well-loved cast iron one my mom gave me) and melt that butter over medium heat. When it starts sizzling, toss in your chopped onions and green peppers. Now here’s my secret – stir them just enough so they soften but don’t brown too much. After about 3 minutes, add the garlic (it burns easily, so we add it late). You’ll know they’re ready when the onions turn translucent and your kitchen smells like Christmas morning magic. Remove from heat and stir in those pretty red tomatoes and fresh parsley – the colors alone will get everyone excited!
Mixing the Frittata Base
In a big bowl (I use the same one my grandma used for holiday baking), whisk those eggs like you’re making snowflakes – just until they’re blended but not frothy. Now the fun part: dump in the shredded mozzarella, bread crumbs, Worcestershire sauce (this little splash adds so much depth!), salt and pepper. Stir it all together until it looks like a cheesy, speckled batter. Then gently fold in your prepped veggies – don’t overmix! Some of my best frittatas have been when I left streaks of egg visible until the final stir.
Baking the Frittata
Pour your mixture into an ungreased pie plate (trust me, the butter from earlier keeps it from sticking) and pop it into a 350°F oven. Now set a timer for 25 minutes – this is when I usually start the coffee and herd kids toward the tree. Check for doneness by inserting a knife near the center; if it comes out clean, you’re golden (literally)! If not, give it another 5 minutes. Let it rest for 5 minutes before slicing – I know it’s hard to wait, but this keeps it from falling apart. Serve it warm right from the pan, maybe with a side of Dutch baby pancakes if you’re feeling extra festive!
Tips for the Perfect Christmas Morning Frittata
After making this frittata every Christmas for the past decade (and a few kitchen disasters along the way), I’ve picked up some foolproof tricks to make yours turn out perfect. First – chop those veggies the night before! I stash them in a container right next to the eggs so sleepy-me doesn’t forget anything. If you’ve got meat lovers in the family, stir in some cooked sausage or crumbled bacon – it adds that special holiday indulgence. And here’s my golden rule: let it rest for at least 5 minutes after baking. I know it’s hard with hungry kids staring, but this keeps it from crumbling when you slice. One last secret – if your family likes it extra fluffy, whisk a tablespoon of milk into the eggs. Works like a charm every time!
Festive Variations for Your Christmas Morning Frittata
One of my favorite things about this frittata is how easily it dresses up for different holiday tastes! Last year, my sister (the “health nut” of the family) begged me to try a version with spinach and feta – and wow, did it steal the show! Just swap the mozzarella for crumbled feta and fold in two handfuls of fresh spinach with the other veggies. For a wintery twist, roasted sweet potatoes make it extra hearty – I like to toss them with rosemary first for that Christmas-tree aroma. And if you’re feeling fancy, top it with maple-glazed pecans right before serving for the perfect sweet-savory crunch. The possibilities are endless – just like Christmas morning magic!
Serving Suggestions for Christmas Morning Frittata
Oh, how I love setting the table for this frittata! It’s like creating a little Christmas morning buffet. I always serve it with a big bowl of fresh berries – their bright colors look so cheerful against the golden eggs. Some buttery toast or flaky croissants on the side are perfect for mopping up every last cheesy bite. And if you really want to make it feel like a celebration, pour some sparkling cranberry juice (or real mimosas for the adults) into fancy glasses. The kids in our family go wild when I sprinkle powdered sugar “snow” over everything – it’s the little touches that make Christmas breakfast extra magical!
Storage and Reheating Instructions
Now, I know leftovers are rare with this frittata (my kids usually devour it all), but if you’re lucky enough to have some, here’s how to keep it tasting fresh! Let it cool completely, then wrap slices tightly in foil or store in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave for about 30 seconds, or pop the whole thing back in a 350°F oven for 10 minutes if you want that just-baked crispness. Pro tip from my Christmas-morning-tested experience: sprinkle a little extra cheese on top before reheating – it revives that gooey goodness perfectly!
Nutritional Information
Now, I’m no nutritionist (just a mom trying to balance holiday indulgence with some wholesome ingredients), but here’s the scoop on what’s in each serving of our Christmas Morning Frittata. Keep in mind these are estimates – your exact numbers might dance a little depending on your cheese brand or veggie sizes. Each generous slice packs about 220 calories, with 14g of protein to keep everyone full until lunch. You’re looking at 14g of fat (7g saturated from all that delicious cheese and butter) and just 10g of carbs. The best part? All those colorful veggies sneak in fiber and vitamins while no one’s looking! Remember, Christmas morning is about joy – not counting every gram. As my grandma used to say while piling on extra cheese, “It’s the holidays, darling!”
Frequently Asked Questions
Can I make this Christmas Morning Frittata ahead of time?
Absolutely! In fact, I always prep the veggies the night before – just sauté them and let them cool before storing in the fridge. You can even whisk the eggs and mix in the dry ingredients (just hold off adding the cheese until morning). Come Christmas day, all you’ll need to do is combine everything and bake. It’s like giving your future self the gift of extra sleep!
Can I freeze the frittata for later?
You sure can, though I’ll be honest – the texture is best fresh. If you do freeze it, wrap cooled slices tightly in plastic wrap then foil, and they’ll keep for about a month. Thaw overnight in the fridge, then reheat in a 350°F oven for 10-15 minutes. Perfect for those post-holiday mornings when you’re still in vacation mode!
What can I use instead of mozzarella cheese?
Oh, the cheese possibilities! Cheddar gives it a sharper flavor, while Swiss makes it extra fancy. My sister swears by feta for a tangy twist. Just avoid super soft cheeses like ricotta – they make the texture too wet. Whatever you choose, shred it fresh for the best melt (those pre-shredded bags have anti-caking agents that can make it grainy).
My frittata deflated – what went wrong?
Don’t worry, it happens to all of us! Usually means it needed another minute or two in the oven. The center should be just set when you pull it out. And resist the urge to peek constantly – that rush of cold air makes it drop. Even if it falls, I promise it’ll still taste amazing. We call those “rustic” slices in our house!
Can I make this in a cast iron skillet?
Yes, and it’s actually my favorite way! Just sauté the veggies right in the skillet, then pour the egg mixture over top and transfer straight to the oven. The cast iron gives the edges this gorgeous golden crispness. Bonus – it looks so pretty served right from the pan on your holiday table!
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Christmas Morning Frittata
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and festive frittata packed with vegetables and cheese, perfect for Christmas breakfast.
Ingredients
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1/2 cup chopped tomatoes
- 1/4 cup minced fresh parsley
- 5 large eggs, lightly beaten
- 2 cups shredded mozzarella cheese
- 1/2 cup soft bread crumbs
- 1 teaspoon Worcestershire sauce
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F.
- In a skillet, sauté onion, green pepper, and garlic in butter for 5 minutes or until tender.
- Remove from heat and stir in tomatoes and parsley. Set aside.
- In a large bowl, combine eggs, mozzarella cheese, bread crumbs, Worcestershire sauce, salt, and pepper.
- Stir in the reserved vegetables.
- Pour the mixture into an ungreased 9-inch pie plate.
- Bake uncovered for 25-30 minutes or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before cutting.
Notes
- You can prepare the vegetable mixture the night before to save time.
- Add cooked sausage or bacon for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
Keywords: Christmas breakfast, holiday brunch, easy frittata, festive breakfast, family meal