Frittata Basics

Making a large frittata for the week is a simple way to add protein and veg to your weekday breakfasts.

It is an egg-based Italian dish, likened to a crustless quiche, packed with any variety of meat, vegetable, bread, pasta and cheese mix-ins you have on hand. Below, I’ve set out a basic formula I follow, and a few tips for success!

Frittata Basics

  • Servings: 6
  • Print

Ingredients: IMG_2000

  • 2 tbsp olive oil
  • 12 large eggs
  • 1/2 cup whole milk or substitute
  • 2 cups vegetables, meats, poultry, seafood or other, chopped
  • 3/4 cup cheese, shredded
  •  1/2 cup meat, chopped
  • handful fresh herbs, chopped
  • S&P

Let’s cook:IMG_2001

  1. Preheat oven 350F and set rack in the upper third.
  2. Heat 1 tbsp oil in an oven-proof skillet over medium heat.
  3. Sauté all vegetables, stirring often until fully softened and cooked. Make sure all liquid has evaporated. Set aside, and repeat with meats, making sure they are fully cooked. Add vegetables (and other mix-ins like bread) back into the skillet.
  4. Meanwhile, whisk eggs lightly with the milk, herbs and 1/2 cup of cheese. Season with salt and pepper.
  5. Increase heat to medium-high and add remaining 1 tbsp of oil to the skillet. Pour egg IMG_2006mixture over the sautéed mix-ins, shaking the pan to evenly distribute the mixture. Cook the frittata without stirring until its edges begin to set, about 5 minutes.
  6. Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until gold brown and centre is set, 25-30 minutes.







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