Looking to eat more veggies? Do you want to use up some of the leftover veggie scraps lingering in your fridge? Want a simple recipe that you can whip up quickly and serve for breakfast, lunch or dinner? One that could even serve a crowd? If you answered yes to any of these questions this recipe is for you. The best part is you can make it your own and make a different version every single time you make it. What’s not to like?
Everyday Frittata Recipe
- 8-10 whole eggs (local, cage free eggs are so flavorful…we swear by them)
- ¾ cup low fat milk or milk alternative like almond milk
- 3-4 cups vegetables, chopped
- Ideas: leafy greens like spinach, kale, arugula or leeks, peppers, onions, asparagus, tomatoes, broccoli, and mushrooms
- 2-3 ounces of cheese (cheddar, goat cheese, feta, Parmesan, etc) *optional
- Kosher salt and black pepper, to taste
- 2 tablespoon olive oil
- Preheat oven to 375°F.
- Cook the chopped vegetables in olive oil, until softened. Turn heat to low once vegetables cooked.
- In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with kosher salt and black pepper.
- Pour the egg mixture into the skillet.
- Add the cheese if you are using it.
- Turn the heat under the skillet to about medium and cook for about 5 minutes or until the egg begins to set around the edges; this will look slightly cooked. No stirring!
- Transfer the skillet to the oven. Bake 15-20 minutes or until the eggs are fully cooked; you know its fully cooked with you shake the dish and the center is hard (no liquid moves).
- Once cooked and cooled a bit… turn pan upside down onto a cutting board to release the frittata. Cut into wedges like a pie.
This can be eaten cold, hot or at room temperature. Serve alongside salad for a great lunch or fruit for a quick breakfast. Also consider adding beans and whole grains like cooked quinoa to the frittata for a heartier feast!
NOTE: If you don’t have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked vegetables. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.
Katie Cavuto MS RD