8405388539_c514ab8959_m

Basic Frittata (with Variations)

 

8405388539_c514ab8959_m

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.
Prep Time 30 mins
Total Time 1 hr
Servings 6 -8 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • 8 x 8-inch baking pan, 9-inch pie pan, or 9-10-inch skillet
  • Measuring cup
  • Large skillet
  • Metal spatula or big spoon
  • Large bowl
  • Whisk or fork
  • Pot holders

Ingredients
 

  • 3 teaspoons olive or vegetable oil
  • 1 onion, peeled and chopped
  • 1⁄2 head broccoli or cauliflower or 3/4 pound asparagus, chopped
  • 1⁄2 cup leftover cooked potatoes or cooked rice or day-old bread cubes
  • 8 large eggs
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon black pepper
  • 1 cup chopped fresh basil or at leaf parsley leaves
  • 1⁄2 cup grated cheddar, Swiss, or Parmesan cheese or crumbled feta or goat cheese

Instructions
 

  • 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.

Notes

VARIATIONS:
  • 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.
 
0
    0
    Your Cart
    Your cart is emptyReturn to Shop