Frittata Frame

This recipe is for the basic structure of a frittata. I made my first frittata a couple months ago and fell in love with it. It’s a great option for a big breakfast, a healthy lunch, or a light dinner with a side salad. I like to make them when I know I’m going to be really busy because the leftovers keep for about a week and are easy to pop in the microwave or can be eaten cold!

The possibilities for frittatas are absolutely endless! You could use whatever types of cheese, meats, and vegetables you are craving, have on hand, or are on sale at the grocery store. They can be as simple as one cheese and one vegetable or you could load it up with a ton of ingredients for a larger and more filling frittata. I like to make frittatas when I need to clean out my refrigerator. I basically just dump whatever I have into frying pan, warm it up a little, transfer it to an 8x8 baking dish, 10 in pie plate, or 9x13 baking dish, pour the egg mixture on top and bake it for about 30-40 minutes.

Here are three creations that I took some pictures of. I’ve made other but, because I’m usually making them when I’m really busy and I use random leftovers, I didn’t photograph them. The first one is a simple asparagus and American cheese frittata. The second one is a spinach, mushroom, and ricotta frittata. And the last one is a Mexican frittata that contains red peppers, corn, canned chiles, onions, and Mexican blend cheese.

What egg casserole creations can you come up with?

Basic Frittata Frame

• 6 eggs
• ½ cup milk
• 2 Tbsp flour
• 1/4 tsp salt
• ¼ tsp pepper

Add: ¾ cup shredded cheese of your choice. It could be Swiss, cheddar, Parmesan, Asiago, pepper jack.

Add: 1 Tbsp chopped fresh herbs, like parsley, rosemary, basil, thyme or 1 tsp dried herbs, like parsley, rosemary, or an Italian mix. Choose one or mix a few together.

Add: 1 cup cooked meat, diced. This is a great way to use up leftovers, such as diced ham, chicken, or sausage. If you don’t have any meat on hand or don’t want to include meat, you can replace this amount with additional vegetables.

Add: 1 to 1 1/2 cups of fresh vegetables, diced. Sweet peppers, asparagus, squash, tomatoes, green onions, peas, shredded zucchini, eggplant, and broccoli are a few examples. Choose one or mix a few together.
1. Preheat oven to 350 degrees.

2. Coat a 10 inch pie pan with non-stick cooking spray.

3. Whisk together the eggs, milk, flour, salt, pepper until smooth. Stir in the cheese, herbs, meat, and the vegetables until combined.

4. Pour the egg mixture into the pan. Bake for 30-35 minutes or until the eggs are set in the middle or golden on top. Remove from oven and let sit for about 5 minutes before serving.

asparagus and cheese

spinach, mushroom and ricotta

mexican