The frittata makes for a quick supper or hearty breakfast, and is great leftover, too. Make it your own with your choice of fillings.
- 1 tablespoon extra virgin olive oil
- 2 cups chopped vegetables of your choice onions, peppers, zucchini, mushrooms, etc...
- 8 large eggs
- salt & pepper to taste
- 1/3 cup milk any type (or water)
- 1/4 cup grated Parmesan cheese
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Heat oil over medium heat in a large cast iron skillet (or other oven-safe pan). Add vegetables and saute for 3-4 minutes, stirring occasionally.
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While the vegetables are cooking, crack eggs into a bowl, and whisk together with the milk, salt, and pepper.
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Preheat broiler. Pour eggs into pan, and allow to set for 4-5 minutes. Use a silicone spatula to loosen edges around the pan about half way through.
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Turn off the burner. Sprinkle Parmesan on top, and put the pan under the broiler for 4-5 minutes. The frittata will puff up and begin to brown lightly on top. The frittata is done if no liquid egg runs out when the center is pierced with the tip of a knife. Allow the frittata to sit for 5 minutes before cutting.
- Experiment with different vegetable combinations: mushrooms, onions, white or sweet potatoes, bell peppers, yellow squash, scallions, leeks, and more.
- Leftover cooked vegetables can be used, too. Virtually any type and combo will work - steamed green beans, zucchini, roasted potatoes, spinach greens, etc.
- Don't do dairy? Add water, instead of milk, to the eggs. Even seltzer works!
- Love cheese, but need to avoid lactose? Stick with cheddar, Swiss, or Parmesan, which are naturally lactose- free.
- Add bite sized pieces of cooked bacon, ham, prosciutto, steak, or seasoned chicken for added flavor and protein.
- You can finish the frittata in a 350 degree oven, rather than under the broiler. A large frittata (6-8 eggs) takes 15-18 minutes.