This yummy and healthy egg dish is completely customizable with whatever fresh ingredients you have in your bounty. Make a Frittata for a breakfast or brunch date with friends, or an easy weekend breakfast for the family. It stores great it a sealed container and heats easily for a take-along breakfast anywhere!
Ingredients:
- 8 large eggs
- ½ cup milk
- ¾ tsp salt
- ¼ tsp black pepper, fresh ground
Additions:
| Herbs- finely chopped |
Vegetables- lightly sautéed in olive oil
|
Cheese- |
Meat- |
|
Basil (any variety) Dill Parsley Sage Scallions Chives Cilantro Hot Peppers |
Spinach, Kale, or Chard
Tomatoes, sliced and pan-seared Broccoli or rabe Mushrooms Onion, red or white Asparagus Bell Peppers Zucchini |
Asiago, firmer with bite Fontina, melty Feta, salty and creamy Cheddar, sharp Bleu, spicy Brie, rich and creamy Ricotta, mild and creamy Parmesan or Pecorino Romano for topping (salty and nutty) |
Bacon
Ham Sausage Steak Smoked Salmon Veggie meat substitute |
Tools:
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk (or fork)
- Measuring cup
- Cutting board and knife
Instructions:
- Crack the eggs into a medium mixing bowl.
- Add milk, salt, and pepper and whisk to combine.
- Pre-heat the oven to 350F.
- In a 10-inch oven-safe skillet, heat 2 tbsp of olive oil to medium-high and sauté vegetable choices until lightly cooked.
- Add eggs, cheese, herb(s), and meat of choice and lightly mix, tapping down ingredients into the egg mixture.
- Cook undisturbed just until edges form and pull away from the edge of the pan, about 5-7 minutes.
- Transfer the skillet to the oven and cook until lightly browned on top and eggs are set, about 16-18 minutes.
- Remove from oven, top with extra herbs and cheese if desired.
- Slice and serve warm!
Check out our episode of Seedsheet LIVE with a frittata recipe tutorial!
Leave a Comment