Frittatas are the ultimate clean-out-the-fridge weekend brunch recipe. This is a must have because they are so versatile and budget friendly! While I don’t usually do lengthy recipe posts, there are a few things I must share that will make your frittata making experience easier. I can’t wait for you to share your favorite flavor combinations with me!
Basic Frittata Formula
Some of My Favorite Frittata Flavor Combinations
Ok, let’s make it!
1. Preheat the oven to 425 degrees Fahrenheit.
2. Crack the eggs into a medium mixing bowl. Add your dairy of choice, salt, and pepper. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
3. Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
4. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
6. Remove the frittata from the oven and place it on a cooling rack to cool slightly. Garnish with fresh herbs or green onions, slice with a sharp knife, and serve.
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