Frittata Recipe, plus 5 Variations
User Reviews
5
398 reviews
Excellent
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 to 4
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Course
Breakfast
Frittata Recipe, plus 5 Variations
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Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.
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Ingredients
Basic Frittata Recipe:
- 6 egg use 8 eggs for a 12-inch skillet, large
- ¼ cup almond milk or any milk, unsweetened
- 2 garlic minced, cloves
- ¼ teaspoon salt more for sprinkling, sea salt
- black pepper freshly ground
- extra-virgin olive oil for drizzling
- Additional ingredients for your desired variation
Variation #1: Broccoli Feta (pictured)
- 6 scallions chopped
- 2 cups broccoli or broccolini, chopped
- ⅛ teaspoon smoked paprika
- ¼ cup feta cheese crumbled
Variation #2: Roasted Red Pepper & Spinach
- 1 shallot chopped
- 2 roasted red bell peppers chopped
- 2 cups spinach
- ⅓ cup feta cheese crumbled
Variation #3: Spring Veggie
- 4 spring onion chopped, or scallions
- ½ cup asparagus tender parts, chopped
- ½ cup peas thawed, frozen
- ½ cup mozzarella mini balls, halved
- ¼ cup feta cheese crumbled
- ¼ cup tarragon or chives, chopped
Variation #4: Mixed Mushroom & Tarragon
- 1 shallot chopped
- 12 ounces mushroom chopped, mixed varieties
- ¼ cup tarragon chopped
- ⅓ cup pecorino cheese grated
Variation #5: Caprese
- 1 shallot chopped
- 2 cups cherry tomato halved
- ¾ cup mozzarella mini balls, halved
- ½ cup basil fresh leaves, sliced
Instructions
- Preheat the oven to 400°F.
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.
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Genuine Reviews
User Reviews
Overall Rating
5
398 reviews
Excellent
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