Irresistible Frittata
A versatile egg-based dish filled with vibrant vegetables, cheese, and optional meats, perfect for breakfast, lunch, or dinner.
Ingredients
Base Ingredients
- 8-10 large large eggs Preferably at room temperature.
- ¼ cup milk or heavy cream For extra creaminess.
- 1 tsp salt To taste.
- ½ tsp black pepper To taste.
- ½ cup grated cheese Parmesan, cheddar, or a preferred mix.
- 1 tbsp olive oil or butter For cooking vegetables.
Vegetables
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 1-2 cups mixed vegetables Options include zucchini, peppers, spinach, mushrooms, etc.
Herbs and Optional Ingredients
- 2 tbsp fresh herbs Basil, parsley, or chives.
- Optional cooked bacon or sausage For extra protein.
- Optional extra cheese For topping before baking.
Instructions
Preparation
- Gather all your ingredients and ensure they are prepped. Crack the eggs into a large mixing bowl, and let them come to room temperature.
Cooking Base
- Heat olive oil or butter in an oven-safe skillet over medium heat. Add the diced onion and sauté until soft, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Vegetable Mixture
- Incorporate your mixed vegetables into the skillet and sauté until tender, about 5-7 minutes. Season with more salt and pepper to taste.
Combine with Eggs
- Pour the beaten egg mixture evenly over the cooked vegetables in the skillet. Sprinkle grated cheese over the top.
Stovetop Cooking
- Let the frittata cook on the stovetop for about 3-4 minutes, or until the edges begin to set.
Baking
- Transfer the skillet to a preheated oven at 375°F and bake for about 12-15 minutes or until the center is just set and the top is golden brown.
Serving
- Once done, let the frittata cool for about 5 minutes. Slice into wedges and serve directly from the skillet.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.