A frittata is an Italian egg dish that can be served for breakfast, lunch, or dinner; tastes as good cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers. It can be made in a cast-iron skillet or in a muffin tin. It's also incredibly easy and you can make many flavor variations. It is highly nutritious; packed with protein and vegetables. A perfect breakfast package!
12 eggs, whisked just until the egg yolks and whites are blended
¼ cup of milk
3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt and freshly ground pepper to taste
1 tablespoon olive oil
Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
Sausage, red bell pepper, feta, and Kale
Spinach, artichoke and feta cheese
Spinach, potato and leek
Broccoli, cheddar and green onion
Mushroom, onion, parmesan
Asparagus, green onion, and feta
Cherry tomato, zucchini, mozzarella and basil
Frittata Flavor Combinations
Preheat the oven to 350 degrees
Crack the eggs into a medium mixing bowl. Add milk and salt and pepper. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking if desired). Set the mixture aside.
In a 12-inch cast-iron skillet (or any other large skillet that’s oven-safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
Let the cooked vegetables cool for a few minutes, then stir the egg/cheese mixture. If you reserved any cheese, sprinkle it on top of the frittata now.
Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Tips before you start:
Go easy with the beating: Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.
Pre-cook your mix-ins: While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.
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