Egg Frittata

Eggs are so versatile and I think that’s what I appreciate most about them. A frittata is an effective and delicious way to use up an assortment of leftovers in your refrigerator, especially vegetables – but really the sky is the limit depending on your palate. A frittata is a great replacement for bread, works as a side-dish for almost anything, and is an easy meal to re-heat and eat during the week and on the go. I find I can use a full dozen eggs with my skillet size, but you can start with 9-10 and see how it all fits. It really depends how much filling you have.  One important note here…you MUST have an oven-safe skillet for this recipe. 

Ingredients

1/4 cup onion, diced

4-5 cups of raw or cooked vegetables, diced small

1 cup breakfast-style protein (bacon, sausage, ham), diced and cooked

10-12 eggs

1/2 cup milk of choice, if desired

Cooking fat of choice

Salt and pepper

Other spices of choice: garlic powder, onion powder, or other herbs

 

Method

Preheat your oven to 350 degrees. While the oven heats, heat your fat/oil in the oven-safe skillet on the stove top over medium high heat until hot but not smoking. Add the raw onion and saute until it is soft. Add any uncooked vegetables to the skillet and continue cooking and stirring occasionally for about 12-15 minutes, or until vegetables are tender and slightly browned. Season to taste with salt and pepper and any other spices you desire. Then add any cooked vegetables and cooked protein, season a little more, and saute until everything is cooked through and smelling delicious. (*Note – if you are using any greens, I recommend you add those last, as they typically don’t take long to wilt).

While vegetables are cooking, crack all eggs into a large bowl, add milk of choice (if desired), and season with salt and pepper. Whisk until everything is well mixed. Carefully pour the egg mixture into the skillet with all your vegetables and protein. If you want to get fancy, you can top the frittata with sliced tomato and fresh herbs.

Transfer the skillet into the oven. Cook for about 20-25 minutes, or until the egg mixture has set. Allow to sit for a few minutes to cool and be sure to use a skillet-safe knife when you cut your slices so you don’t scratch the surface of your pan.