We LOVE a good frittata. If you don’t already make one on a regular basis, be prepared to fall in love with your new go-to meal. The frittata is easy to assemble, endlessly adaptable, and always tasty. We thought we’d break down the key components of making a frittata so that you can pull one together, regardless of what’s on hand. Once you get comfortable with how creative this recipe can be, you will find yourself making it every week – it really is the perfect meal for either breakfast or dinner!
- 1-2 TBSP Olive Oil
- 6-8 eggs
- 1/4 cup milk (whole milk or another fatty substitute is best)
- ok, any vegetable
- fresh/dried herbs
- favorite spices
Get Crazy with the Leftovers: This is where frittatas shine! Leftovers are transformed inside a frittata – often tasting better than when they started.
- french fries (never, ever leave leftover french fries at a restaurant! once you turn them into a frittata, you will start hoarding them!)
- spaghetti/pasta (if you also happen to believe that leftover spaghetti is unappealing, the frittata will change your life.)
- rice/grains: lentils are a personal favorite.
Preheat oven to 400
Get a cast iron skillet nice and warm over medium-low heat. Heat a nice base of oil and then lightly cook/brown any vegetables you’re adding into the frittata. If you’re cooking leftovers, we also recommend warming them up a bit – it helps break apart the food. Remove the ingredients from the heat but keep the skillet warming.
In a separate bowl, thoroughly whisk together the eggs, along with the milk, S & P. Add in the vegetables/leftovers/grains and stir. Add this combined mixture back into the skillet and heat until the eggs set (around 5 minutes). Pop into the oven for another 5-10 minutes until it is cooked through and slightly brown on top.