🍳 Frittata
A frittata is an Italian-style open-faced omelet that’s thick, hearty, and filled with vegetables, meats, and/or cheese. It’s versatile, easy to make, and can be served for breakfast, brunch, or even dinner.
🥣 Ingredients (Serves 4)
- 6 large eggs
- ¼ cup milk or cream
- Salt and black pepper to taste
- 1 cup cooked vegetables (e.g., spinach, bell peppers, onions, mushrooms)
- ½ cup cooked meat (optional, e.g., bacon, sausage, ham)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- 1–2 tbsp olive oil or butter
👩🍳 Instructions
- Preheat oven:
- Set oven to 375°F (190°C) if finishing the frittata in the oven.
- Prepare egg mixture:
- In a bowl, whisk eggs, milk, salt, and pepper until blended.
- Cook vegetables and meat:
- Heat olive oil or butter in an oven-safe skillet over medium heat.
- Sauté vegetables (and meat if using) until softened.
- Add eggs and cook:
- Pour egg mixture over the vegetables.
- Reduce heat to low and cook undisturbed for 5–7 minutes until the edges start to set.
- Add cheese and finish cooking:
- Sprinkle cheese over the top.
- Transfer the skillet to the oven and bake 8–10 minutes, or until the frittata is fully set and lightly golden.
- Serve:
- Slice into wedges and serve warm or at room temperature.
🔥 Tips & Variations
- Make it stovetop-only: Cover skillet with a lid and cook on low until fully set instead of using the oven.
- Vegetarian: Load it with mushrooms, spinach, tomatoes, zucchini, or roasted peppers.
- Protein-packed: Add cooked sausage, ham, or smoked salmon.
- Flavor boost: Fresh herbs like parsley, chives, or basil enhance the taste.
- Leftovers: Frittata can be eaten cold, making it perfect for meal prep or lunchboxes.
A frittata is simple, flexible, and perfect for using up leftover ingredients, making it a staple in Italian and home kitchens alike.
I can also give a quick 10-minute microwave frittata recipe if you want an even faster version for busy mornings.
