Frittatas

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Hey everyone! Frittatas are my absolute favorite thing to whip up for brunch. They’re so easy and endlessly customizable, so I figured with Easter coming up, you all might be looking for some frittata inspiration. Over the years, I’ve experimented with tons of different veggie combinations, and here are a few of my all-time favorites, along with some tips and tricks I’ve learned along the way.

First things first: what exactly is a frittata? Basically, it’s like a crustless quiche (though some might argue a quiche is just a frittata with a crust!). It’s a baked egg dish filled with delicious veggies, herbs, and a sprinkle of cheese. Not a morning person? No problem! Frittatas are also a fantastic option for a quick and easy weeknight dinner.

Making a Frittata: Easy as Pie!

Here’s how to make a delicious frittata:

  1. Pick your favorite combo from the recipe ideas below. Start by whisking together the base: eggs, milk of your choice (almond milk works great!), garlic, salt, and pepper.
  2. Sauté your chosen veggies in a 10-inch or 12-inch cast iron skillet until they’re just tender.
  3. Once the veggies are ready, toss in any herbs or spices you like. Then, pour in the egg mixture and gently swirl the pan to distribute the eggs evenly among the veggies.
  4. Top your masterpiece with some cheese and pop it in a preheated 400-degree oven.
  5. Bake for 15-20 minutes, or until the eggs are set and the edges are nicely golden brown.
  6. Let the frittata cool for a few minutes before slicing and digging in!

Frittata Fun: Recipe Ideas!

The beauty of frittatas is getting creative with all the different veggie and herb combinations. Here are 5 of my go-to flavor combos:

  • Classic Broccoli & Feta (you can see this one in the picture!)
  • Roasted Red Pepper & Spinach
  • Spring Veggie with Asparagus
  • Mixed Mushroom & Tarragon
  • Caprese-Inspired with Cherry Tomatoes & Basil

Frittata Masterclass: Tips and Tricks

Here are some handy tips to ensure your frittata is a winner every single time:

  • Veggie Distribution is Key: Before pouring in the eggs, make sure your veggies are spread out evenly in the pan. You won’t want to be moving them around too much once the eggs go in (think scrambled eggs!), so even distribution is crucial for getting veggies in every bite.
  • Get Swapping!: Feel free to experiment with these flavor combinations! If you want to try different veggies or herbs, just remember a good veggie-to-egg ratio is about 1/4 cup of veggies per egg. So, for 6-8 eggs, you’d want around 2 heaping cups of veggies.
  • Cast Iron is King: A cast iron skillet is your best friend for frittatas. They can go from stovetop to oven with ease, and they distribute heat evenly. A well-seasoned cast iron skillet will also be super non-stick, making slicing and serving a breeze. I personally love using an enameled cast iron skillet because it doesn’t require any pre-seasoning. But hey, if you don’t have a skillet, no worries – you can try making a breakfast casserole instead.
  • Safety First!: Don’t forget, cast iron skillets get HOT! The handle will stay hot for a while after coming out of the oven (trust me, I’ve learned this the hard way!). Use a kitchen towel or a silicone handle cover to protect yourself from burns.

So there you have it! With these tips and recipe ideas, you’re well on your way to becoming a frittata pro. Happy cooking!

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Frittatas


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5 from 1 review

  • Author: Anwar
  • Total Time: 30 minutes

Description

Frittatas are my absolute favorite thing to whip up for brunch. They’re so easy and endlessly customizable, so I figured with Easter coming up, you all might be looking for some frittata inspiration.


Ingredients

Scale
  • 6 large eggs (8 for a 12-inch pan)
  • ¼ cup milk (any kind)
  • 2 garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • Pick your favorite filling (see below)!

Fillings:

  • Broccoli Feta: Scallions, chopped broccoli, smoked paprika, crumbled feta cheese
  • Roasted Red Pepper & Spinach: Shallot, roasted red peppers, spinach, crumbled feta cheese
  • Spring Veggie: Scallions, asparagus, peas, mini mozzarella balls, crumbled feta cheese, tarragon or chives
  • Mixed Mushroom & Tarragon: Shallot, mixed mushrooms, chopped tarragon, grated pecorino cheese
  • Caprese: Shallot, cherry tomatoes, mini mozzarella balls, fresh basil leaves

Instructions

  1. Preheat oven to 400°F.
  2. Whisk eggs, milk, garlic, salt, and pepper.
  3. Heat oil in a cast-iron skillet over medium heat. Sauté your chosen vegetables with a pinch of salt and pepper according to the filling instructions (see above).
  4. Pour egg mixture over vegetables and bake 15-20 minutes, until eggs are set.
  5. Top with cheese (if using) and bake a few more minutes until melted and bubbly (optional).
  6. Season with extra salt and pepper, garnish with fresh herbs (if using), and enjoy!
  • Prep Time: 5
  • Cook Time: 25

Nutrition

  • Serving Size: 4

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