Easy Meal Idea - Basic Frittata

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I recently posted a Frittata that I made for a quick and easy dinner on my social media feed, and had such a great response! Here is the recipe for those of you asking.

It really is an easy, simple and healthy meal that I often make when I'm looking for something quick and easy to make. It's great for brunch, lunch or dinner (or all three if you make one big enough for leftovers!). 

Basic Frittata

Ingredients

  • 8 eggs
  • Fresh or dried herbs, to taste (optional)
  • pinch of sea salt
  • black pepper to taste (a couple rounds of the grinder is what I do)
  • 2 cups chopped vegetables, meat, poultry, or seafood, or a combination (I usually use whatever I have in my fridge that would be nice - onions, garlic, good quality nitrate-free bacon, spinach, asparagus, cooked and cubed potatoes, bell peppers...the sky is the limit here)

Instructions

  1. Preheat oven to broil.

  2. Whisk eggs, herbs, salt and pepper in medium bowl. Set aside.

  3. Lightly grease ovenproof skillet or cast iron pan (this is what I use and find it always makes a nice frittata) with a drizzle of olive or coconut oil. Heat skillet over medium heat. If you are using bacon in your frittata - cook the bacon first, and there is no need to grease the pan since the bacon will release it's own. Remove from the pan, remove the bacon grease and then add the rest of your filling ingredients, onions and garlic first, followed by the rest of your ingredients to sauté until they are tender. Stirring frequently.

  4. Add bacon (if using) back into your pan.

  5. Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently swirl your pan around to allow uncooked egg to flow underneath. Cook until bottom is set and the edge of the frittata starts to come away from the pan (about 3-4 minutes)

  6. Place skillet under preheated broiler for about 5-8 minutes until it sets and the eggs are no longer runny.

  7. Loosen around edge of frittata. Cut into wedges and serve with a nice green salad to make it a meal.

Note - this is great as leftovers, as it's nice served cold as well as warm. I often make this for dinner and have leftovers for lunch the next day. Cook once, eat twice!

Toby RaeComment