If you like an omelet, you’ll love a frittata! Some people consider this an open faced omelet, but the cooking process is a little different and as with most things – you’ve got options.

What’s really great about a frittata is that it’s so flexible. You can use just about any veggies you want, even frozen. (Just make sure you thaw them first.) Choose your favorite spices and herbs and enjoy.

Print Pin

Frittata

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Equipment

• Chef's knife, cutting board, oven safe sauté pan (cast iron if you have one) or baking dish

Ingredients

• 8 eggs
• ¼-⅓ C Milk (we use almond milk)
• 1-1½ C Assorted veggies
• Spices & herbs choose your favorite
• Salt & pepper to taste or just leave it on the table
• 1 T Olive oil extra virgin

Instructions

• Preheat oven to 425°
• Preheat your skillet on a stove top burner, then add olive oil, veggies and spices and sauté
• Veggies – if using raw veggies, clean and slice into bite sized pieces, then sauté on stove. If using frozen veggies, make sure they're thawed before sautéing them in the pan.
• Combine your eggs, milk and ¼ t salt – mix (use a fork, whip, or mixer)
• When veggies are ready (don't overcook) pour in the egg/milk mixture and stir briefly. Let set for a couple of minutes.
• Move the skillet to the preheated oven after setting and bake for approximately 10-15 minutes. Mixture should be firmly set, not runny, and starting to brown on top.
• Remove from oven when ready and serve after cooling for a few minutes.

Notes

Suggested combinations:

• Broccoli, red pepper & onion
• Zucchini, green onion & mushrooms