Egg Frittata Recipe
Simple Egg Frittata
This Egg Frittata Recipe is great.
Not familiar with Frittata? Think, crustless quiche – eliminating the crust you removes most of what is unhealthy. Load it with vegetables and you have an easy one dish meal! Leftover frittata makes a quick, healthy and easy breakfast or snack.
Another great thing about making frittata’s is how easy they are to make.
This recipe is a great template.
Use up leftover vegetables – hide vegetables that normally get pushed aside!
Add your favorite seasoning.
Make it your own.
Ingredients for Egg Frittata
1/4 Cup of Milk
Mix – Set Aside
1 1/2 Cups of Diced Mixed Vegetables
1 Tablespoon of Grapeseed or Olive Oil
1/2 Teaspoon of Italian Seasoning or other Favorite Seasoning
1 Cup of Chopped Cooked Potato
1/2 Cup Chopped Frozen Spinach
2/3 Cup of Diced Meat (Sausage, Bacon or Ham) – Optional
2 Tablespoons Feta Cheese – Optional
1/4 Cup of Sharp Cheddar or other favorite Cheese – Shredded.
Salt & Pepper to taste
Egg Frittata Cooking Instructions
In a Cast Iron Frying Pan, saute Diced Mixed Vegetables in oil over medium heat, (onion, zuchini, mushroom…) add seasoning.
Add cooked potato, cooked meat, and frozen spinach.
Note – I cook my frittata in a a cast iron skillet and flip it onto a plate – If you’d rather not flip – at this stage pour the egg mixture into a 9 X 13 Pyrex at this stage and bake the dish in the oven at 350 Degrees for 45-60 minutes – until the center is solid. Then add shredded cheese return to oven until melted.
If you’re in a flipping mood or a hurry because it’s faster…
Pour the egg mixture into the vegetables (you can also add feta here if using) for a minute or two, folding, as it starts to solidify, stop and leave it on the heat for a few minutes.
Once it looks nice a firm on the bottom, place under a low broiler and cook the top, when the liquid is gone, take a spatula and run it around the edge of your skillet and lift under to see if it’s loose, if not use a tool to separate it from the pan. Place your oven safe serving plate upside down on top of the skillet, flip the whole thing using gloves. Now the frittata is on your serving plate, add cheddar and place the frittata under the heat until the cheese it melted.
Slice and serve.
This recipe should serve 4-6.