Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.
Ingredient
6 large eggs, use 8 eggs for a 12-inch skillet
¼ cup unsweetened almond milk, or any milk
2 garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Choose ingredients for one of the variations below:
6 scallions, chopped
2 cups chopped broccoli or broccolini
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese
1 shallot, chopped
2 roasted red bell peppers, chopped
2 cups spinach
⅓ cup crumbled feta cheese
4 spring onions or scallions, chopped
½ cup chopped asparagus, tender parts
½ cup frozen peas, thawed
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese
¼ cup chopped tarragon or chives
1 shallot, chopped
12 ounces mixed mushrooms, chopped
¼ cup chopped tarragon
⅓ cup grated pecorino cheese
1 shallot, chopped
2 cups halved cherry tomatoes
¾ cup halved mini mozzarella balls
½ cup sliced fresh basil leaves
Direction
Preheat the oven to 400°F.
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.
