If you’re looking for an easy, crowd pleasing and hearty meal, look no further! We have a frittata almost weekly (either for dinner or brunch) and it’s just the best. If you’re not familiar, a frittata is similar to an omelet, but instead of solely being cooked on the stovetop, it’s also baked as well. It’s kind of a hybrid of an omelet and a quiche (without any crust).
We love frittatas for several reasons:
- It’s a great way to use up aging veggies or meat in your fridge
- They are easy and straightforward to make
- They are very filling
- They can be adapted to many types of diet and are relatively healthy
- They’re delicious and keep well for leftovers
Here’s a recipe Ryan’s Mom Debbie gave us – I’ve updated it and changed some things.
- 5 eggs, and 1-2 egg whites
- 1 tbps butter or olive oil
- 1 small/medium yellow onion
- 1 cup chopped veggies – I’ve used zucchini, broccoli or asparagus but use whatever you heart desires! I love asparagus with eggs, but anything works.
- 1/3 cup chopped sun-dried tomatoes (optional, but a great add. Try any fun toppings you have on hand- extra onions, regular or some canned tomatoes, scallions, etc.)
- 3/4 – 1 cup cooked meat (Canadian bacon, sausage cooked through, bacon, lunch meat, tofu, etc. this it optional!)
- 2 red potatoes or 1 small/medium sweet potato – this is optional and a variation I just started incorporating, you could also try squash
- Salt and pepper (haven’t measured- just to taste)
- 1-2 tsp Garlic powder
- Your choice of cheese for topping (optional)
How to make it:
- Pre- heat oven to 415F.
- Heat up your butter or olive oil in an oven safe 10” non-stick skillet over medium heat
- Add your onion to the skillet, let it cook for at least five minutes (if you have time!) I try to let the onion caramelize a little bit.
- Add in your chopped veggies and potatoes if you’re using those. Stir to combine with the onions. Season to taste with salt and pepper. Let these cook anywhere from 3-5 minutes, stirring occasionally. They should be somewhat cooked but don’t necessarily need to be “done” or totally cooked through at the end of this timeframe since we’ll be baking this dish as well.
- While the veggies are cooking, crack your eggs into a medium bowl and mix well with a whisk, adding in the two egg whites as well. Season with salt and pepper, and a little bit of garlic powder or seasoning du jour.
- Add in the cooked meat and sun-dried tomatoes to the skillet. Stir to combine everything. At this point the skillet should be looking fairly full.
- Add in the egg mixture, pouring evenly around the skillet. Let it cook on the stove top for 1-2 minutes, until the edges of the mixture are beginning to solidify. Top the mixture with cheese of your choice (optional).
- Once the egg mixture has solidified around the edges (it will still be liquid-y in the middle) remove it (carefully!) from the stovetop and pop it in the oven.
- Cook in the oven for 15-18 minutes.
- That’s it! You’re done! Remove the skillet from the oven (using a mitt obviously but it’s easy to forget!) and slice it up, adding extra cheese as needed (or requested ☺️).
This recipe makes 5 good sized servings or 6 smaller servings. Ryan and I usually save half for later. This keeps really well overnight and is also great if you are hosting a brunch. I love this recipe because as long as you have eggs, you really can add any ingredients you like to make a delicious meal! We’ve used a variety of vegetables, meats, toppings, etc.
We use a non-stick skillet since we love ours, but a seasoned cast iron skillet would also work well I would think. If you have a bigger or smaller skillet on hand, make sure to adjust the baking time accordingly. Let me know if you try this- it’s so easy and is great to use up ingredients you may already have.