Basic Frittata (with Variations)
A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-ahead breakfast. Plus, the protein in those eggs provides you with lots of energy for your day! We’re giving you a basic recipe for making a vegetable frittata, but check out the variations for ideas on how to customize it.
Sharp knife (adult needed)
8 x 8-inch baking pan, 9-inch pie pan, or 9-10-inch skillet
Metal spatula or big spoon
Whisk or fork
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Turn the oven on and set the heat to 350 degrees. Lightly coat the pan with 1 teaspoon oil.
- Put the skillet on the stove, turn the heat to medium, and carefully add the remaining 2 teaspoons oil.
- Add the onion and cook, stirring occasionally, until golden and softened, about 7 minutes. Turn the heat down to low, add the vegetables and potatoes, and cook until the vegetables are the tenderness you like, 5-10 minutes. Set aside for 10 minutes, or until cool.
- Put the eggs, salt, and pepper in the bowl and, using the whisk or fork, mix well.
- Add the onion mixture, basil, and cheese, and mix well.
- Pour the mixture into the pan or skillet and carefully move it to the oven once the temperature has reached 350 degrees.
- Bake until the top is golden and the eggs are set, 25-30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around in a liquidy way.)
- Serve warm or at room temperature, or cover and refrigerate up to 2 days.
- Instead of the broccoli or cauliflower, try adding other favorite vegetables: a big handful of spinach or shredded kale, chopped asparagus; sliced zucchini; diced leftover sweet potatoes; even corn, frozen or cut fresh from the cob.
- Add 1⁄2 cup diced ham, turkey or chicken, or sliced cooked sausages, or cooked bacon crumbles.
- Instead of basil or parsley, substitute cilantro, mint, dill, snipped chives, or a few leaves of fresh thyme.