Fabulous Frittata

I’d been making a lot of egg “muffins” for a quick and healthy meal or snack for the kids during the school week when I was inspired by my friend Cate’s photo of her gorgeous frittata. I remembered how much I love frittatas in “normal” times when I’m fortunate enough to be dining out for breakfast or lunch. Why I had never attempted this super easy (and generally healthy) dish at home, I had no idea!

There are sooo many ways to make frittatas. You can bake it or do it partially on the stove, you can add a million different types of veggies, herbs, meats, cheeses… Here is what I did with a basic recipe that you can play with:

10 inch cast iron skillet

9 large eggs

2 TBSP full fat dairy* (I have used buttermilk or plain yogurt; you can use cream, milk, etc.)

1/4 tsp salt

1/2 to 1 c shredded cheese (You could also use feta or goat cheese but I’d use only 1/2 c)

1 TBSP Olive oil

3/4-1 c cooked veggies, optional. (I used leftover cauliflower)

2-3 c raw greens (I used spinach)

Herbs, optional but great idea (I used fresh chives, chopped. Parsley would be great too).

Preheat oven to 425.

Whisk eggs together just until combined; add dairy, cheese, and salt. Stir to combine.

Heat the oil over a medium heat in your skillet. If you are using garlic, onions, or shallots, add those first and saute until softened. Otherwise, add your greens and saute until cooked down and no longer totally raw; add your cooked veggies to warm up (and any other ingredients: cooked chicken, ham, bacon, etc) for just minute. (I added some chives at this point. I saved the rest to sprinkle on top before going into the oven, you could also sprinkle on top once it comes out of the oven).

Turn heat to low, pour egg mixture into pan, and heat until the edges just barely begin to cook. Put the skillet into the oven and bake 7-13 minutes; depending upon your oven. Just be sure to check on it and make sure the center is just baaarely “jiggly” . You don’t want to overcook it, though it’ll still taste good (it’s eggs!). It’s creamy when cooked properly. Let it cool on the stove or a rack for a bit and enjoy!

*You can potentially make this non-dairy, but I have not yet tried it so I cannot attest to the flavor or texture. I have seen several recipes using unsweetened almond milk, or omitting that piece entirely.