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!
Anytime Frittata
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.
Ingredients
- 8-10 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 parmesan cheese (or reserve 2 tbsp of shredded cheese for top)
Instructions
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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.
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Sprinkle shredded cheese over top.
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In medium bowl, whisk eggs, cream, seasoning and hot sauce.
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Pour egg mixture evenly over the veggie, meat, cheese. Finish with grated cheese, if using or additional shredded cheese for a nice crust.
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Bake at 350° until golden and slightly puffy, about 20 minutes.
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Let sit a few minutes, then slice in wedges and enjoy! We like ours with sliced avocado and hot sauce or salsa.