Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheeses in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer’s market to restock. It’s easy, versatile, and a family favorite. The combinations are endless!
My favorite pan to use is the Calphalon Contemporary Nonstick 12-In. Everyday Pan With Cover- I have two, I use it so much- scrambled eggs, quesadillas, dutch baby pancakes, grilled cheese, etc. It’s the perfect pan, and without a long handle, fits in all ovens. And it’s affordable and on sale ALL the time!
A few easy steps to a satisfying and healthy meal:
Add veggie/herbs/meat/whatever filling into nonstick pan.
Add any cheese you have sitting in your cheese drawer- shredded cheddar blend, gruyere, dollops of goat cheese, crumbled feta.
Crack eggs in bowl (8 eggs makes for a thinner frittata, 12 makes a taller, more filling frittata- both are great!) add a splash or two of cream, half and half, or milk. Add some seasoning- salt and pepper, mushroom magic powder, italian seasoning, some dried herbs, whatever you want. Adding hot sauce is always a nice flavor kick. Whisk together until it’s one homogenous mixture.
Pour egg mixture evenly on top of veggie filling.
Bake in a hot oven at 350 until golden and slightly puffy, about 20 min.
Let sit for a few minutes, then slice into wedges and enjoy!
Frittatas are a perfect way to use up veggies that may be past their peak freshness, small chunks of random cheesees in your fridge drawer, or leftover cooked meat. I like to make a frittata for dinner the day before leaving for a trip or for breakfast before hitting the farmer's market to restock. It's easy, versatile, and a family favorite.
- 8-12 eggs
- 2 TB milk or cream
- ¼ cup shredded cheese, any kind
- 1-2 cup(s) cooked greens or veggie mixture
- ½-1 cup(s) cooked sausage, ham, bacon (or leave out and use more veggies)
- salt and pepper to taste
- ½ tsp magic mushroom seasoning (optional)
- few dashes hot sauce (optional)
- 2 tbsp grated parmeasan cheese (or reserve 2 tbsp of shredded cheese for top)
In a nonstick, oven-safe pan, cook veggies in a little olive oil or butter. Alternatively, if you have leftover cooked veggies, simply add those to the pan. Add cooked meat, if using.
Sprinkle shredded cheese over top.
In medium bowl, whisk eggs, cream, and seasoning and hot sauce.
Pour egg mixture evenly over the veggie, meat, cheese. Finish with grated cheese, if using or additional shredded cheese for a nice crust.
Bake at 350° until golden and slightly puffy, about 20 minutes.
Let sit a few minutes, then slice in wedges and enjoy! We like ours with sliced avocado and hot sauce or salsa.