How to Make a Frittata
4 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Adopted from Love & Lemons
A classic breakfast or brunch dish that can be made with seasonal produce any time of year.
Equipment
10-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet)
Base Ingredients
6 large eggs, use 8 eggs for a 12-inch skillet
¼ cup unsweetened almond milk, or any milk
2 garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Additional ingredients for your desired variation
Variation Ingredients
Spring Veggie
4 spring onions or scallions or 1 stalk green garlic, chopped
½ cup chopped asparagus, tender parts
½ cup frozen peas, thawed
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese or goat cheese
¼ cup chopped tarragon and/or chives
Broccoli Feta (pictured)
6 scallions or 1 small onion, chopped
2 cups chopped broccoli or broccolini
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese or cheddar
Roasted Red Pepper & Spinach
1 shallot, chopped
2 roasted red bell peppers, chopped
2 cups spinach
⅓ cup crumbled feta cheese or goat cheese
Mixed Mushroom & Tarragon
1 shallot, chopped
12 ounces mixed mushrooms, chopped
1 cup arugula, chopped
¼ cup chopped tarragon
⅓ cup grated pecorino cheese
Caprese
1 shallot, chopped
2 cups halved cherry tomatoes
½ cup sliced fresh basil leaves
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 chopped arugula, 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.
