I have a dear friend who frequently makes frittatas, and not just for lunch, but dinner too. I think I understand why!! They are packed with protein, flavour and so easy to make. The combinations are limitless.
I often wilt some spinach into my frittata, regardless of what toppings combination I use. Move veggies = more better.
Classic Frittata
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 TBSP oil
8 large eggs
1/4 cup heavy cream
1/2 tsp kosher salt
1/4 tsp black pepper
2 cloves garlic, pressed
4 oz sharp cheddar cheese, shredded
- Options of choice:
4 slices of bacon, 2 red or yellow potatoes, 1/2 tsp dried thyme
3-4 cups broccoli florets, 1/2 tsp red pepper flakes, dried thyme
Whatever else you like, such as mushrooms and peppers
Directions
- Preheat the oven to 400F.
- Whisk eggs, cream, black pepper and kosher salt well.
- Heat oil in a 10-12 inch frying pan. Cook toppings of choice. You can cook bacon until crisp, remove to a plate, then cook sliced potatoes for about 6 minutes until tender and browned; return bacon back to the pan after. Add garlic in the last 30 seconds of cooking. Alternatively cook red pepper flakes and garlic in oil, add broccoli with 2 TBSP of water, cover and let it steam for a minute or two until tender crisp. Season your toppings well with additional salt and pepper. Sprinkle with dried thyme. Or how about some sliced mushrooms and peppers?
- Spread cheese over the toppings you prepared in step 3. Pour the egg mixture on top and cook for about 1-2 minutes until the eggs are starting to set. Transfer the entire skillet to the oven. Bake in preheated oven for about 9-11 minutes. Sometimes when you use a lot of juicy vegetables, such as broccoli, it might take a bit longer to bake. Insert a butter knife into the center of frittata to ensure no raw eggs run out, that’s how you know you are done.
- Remove from the oven carefully. Allow to sit for 5 minutes or so, then slice and serve.
