Frittata
This protein-packed, super-simple, BLD (Breakfast-Lunch-Dinner) frittata recipe is a winner because it can be customized for your personal preferences or mood. The meats, cheeses, and vegetables of your favorite omelette or pizza can make your personalized frittata! Bonus feature: leftovers (if there are any) reheat beautifully.
Ingredients
- 8 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1 cup shredded cheese of choice see notes for tips
- 1-2 cups diced, minced, or shredded meat (fully cooked) and/or vegetables see notes for tips
Instructions
- Preheat oven to 400 degrees.
- Lightly coat a 9" glass pie plate with olive oil or cooking spray.
- Crack eggs, one at time (it is much easier to fish a random egg shell from one egg than it is from eight), into a bowl and whisk gently but thoroughly. Add milk, salt, pepper and mustard and whisk until well combined.
- Place cheese, meat, vegetables, herbs and/or spices into pie plate (if still hot from sautéing, allow to cool a few minutes). Pour egg mixture evenly over the top.
- Bake for 15-18 minutes or until center of frittata is set (does not move when pie plate is nudged). Remove from oven. Place under broiler for a minute or two, if desired, to brown the top a little more. Remove and allow to rest for 2-3 minutes before slicing.
- Cut into 6 wedges.
Notes
This recipe is so versatile, you can create your own masterpiece. Ham, prosciutto, bacon, chorizo, sausage, chicken ... swiss, cheddar, monterey-jack, ricotta, chèvre, parmesan ... onions, peppers, corn, potatoes, mushrooms, asparagus, kale ... basil, oregano, thyme, chives, cumin, cilantro ... whatever makes your favorite omelette or pizza can make your favorite frittata.
Another flavor-changer for this recipe is whether to use raw ingredients or sautéed. I think sautéing the meats and vegetables with the dry spices brings out more flavor. Some people prefer the texture of the raw ingredients (definitely cook something like potatoes that you wouldn't normally eat raw). As mentioned in the recipe, if you are going to sauté the ingredients, let them cool a bit before adding the eggs or the eggs will capture the heat and start to "scramble" before they get into the oven.