HomeMade Chicken Caesar Salad Recipe
June 24, 2024
Homemade Creamy Tuna Pasta Bake Recipe
June 25, 2024Difficulty
Easy / Beginner
Prep time
20 minutes
Total Time
1 hour
Servings
8
Description
This easy frittata recipe is perfect for a healthy, egg-based dish that you can savor any time of day. Try my two favorite versions: a garden vegetable frittata and a Mediterranean-inspired frittata. Follow the recipes precisely or experiment with different add-ins to create unique variations each time!
Instructions
- Preheat the oven to 375°F (191°C).
- In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Add about 3/4 cup of shredded cheese (cheddar for version #1 or feta for version #2), setting aside the remainder for topping. Set aside.
- Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for about 30–60 seconds, being careful not to let it brown. Proceed with either version below.
For the Garden Vegetable Frittata:
- Add the red onion and chopped sweet potato to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add the sliced zucchini and chopped red bell pepper, then season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Pour the egg and cheese mixture evenly over the vegetables. Let it cook undisturbed for about 5 minutes, until it starts to bubble and set around the edges. Sprinkle the remaining 1/4 cup of cheese on top.
- Carefully transfer the skillet to the center rack of the preheated oven. Bake for 22–26 minutes, or until the frittata is puffy and the center is no longer wobbly or looks wet.
- Once baked, transfer the skillet to a wire rack and let it cool for at least 10 minutes before slicing and serving. The frittata will continue to set as it cools. Garnish with chopped fresh parsley, if desired."
For the Mediterranean-Inspired Frittata:
- Gently incorporate the spinach, halved cherry tomatoes, quartered artichoke hearts, and prosciutto (if using) into the egg and cheese mixture.
- Pour the combined mixture into the skillet with the cooked garlic. Allow it to cook undisturbed for about 5 minutes until it begins to bubble and set around the edges. Sprinkle the remaining 1/4 cup of cheese evenly over the top.
- Carefully transfer the skillet to the center rack of the preheated oven. Bake for 22–26 minutes until the frittata is puffed up and the center is no longer jiggly or moist.
- Once baked, transfer the skillet to a wire rack and let it cool for at least 10 minutes before slicing and serving. The frittata will continue to firm up as it cools.
Notes:
- Storage Instructions: Cover leftover frittata and store in the refrigerator for up to 5 days. Microwave individual slices to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
- Freezing & Reheating Instructions: It’s best to freeze the fully baked and cooled frittata (unless you want to freeze the partially cooked egg mixture in your skillet, which—for best results—I do not recommend). Cool baked frittata completely, cut into slices, transfer slices to a freezer-friendly container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and microwave individual slice to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
Tags: #Frittata
#EasyRecipes
#BreakfastIdeas
#Brunch
#HealthyEating
#VegetarianRecipes
#HamAndCheese
#EggDishes
#QuickMeals
#OvenBaked
Ingredients
- Base Frittata Recipe
- Large eggs: 8
- Milk: 1/2 cup (120ml)*
- Salt: 1/2 teaspoon, plus more for cooking vegetables
- Ground black pepper: 1/4 teaspoon, plus more for cooking vegetables Shredded sharp cheddar cheese or crumbled feta: 1 cup (about 100–120g), divided
- Olive oil: 1 tablespoon
- Garlic cloves, minced: 2
- Version #1: Garden Vegetable
- Red onion, thinly sliced: 1/2 small
- Sweet potato, chopped (no need to peel): 1 heaping cup (about 150g)
- Zucchini, sliced: 1 heaping cup (130g)
- Red bell pepper, chopped: 1/2 cup (about 80g)
- Optional for topping: Chopped fresh parsley
- Version #2: Mediterranean-Inspired
- Fresh spinach, roughly chopped: 1 cup (30g)
- Cherry tomatoes, halved: 1 cup (150g)
- Canned artichoke hearts, quartered and drained: 1 heaping cup (about 160g)
- Optional: Prosciutto, roughly chopped: 2 ounces (56g or about 4 slices)
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