Frittata - Basic

By lindaauman

While this frittata features spring veggies, it is easy to adjust this basic recipe to use with summer veggies. I love to make this with sliced green peppers or cherry tomatoes cut in half. For breakfast, serve with a berry salad, or to make this a dinner dish, service with a side of rice and a fresh garden salad. The options are limitless with a frittata.

Ingredients

• 6 -12 eggs
• 1/4 cup milk or cream (for 6 eggs)
• 1 tablespoon olive oil
• 1/2 cup chopped onions, scallions or chives
• Chopped peppers
• Chopped garlic scapes, if you have them
• 1 cup chopped greens. Kale, swiss chard, spinach or turnip greens work beautifully
• Cooked bacon, ham, or sausage, chopped or crumbled
• 1/2 cup or more cheese of your choice

Preparation

Step 1

Preheat oven to 350°

Saute veggies in oil and remove from skillet.

Crack all eggs in a bowl and scramble with milk/cream.

Add all eggs to the heated skillet.

Allow the eggs to cook alone in the pan until the bottom is set, about 3 minutes. Do not stir the eggs. By allowing the eggs to set, the heavier toppings, like scrambled sausage and onions will not sink and burn to the bottom of the pan.

Once the bottom of the eggs is set, add all toppings except the cheese in the order desired. I like to add my veggies first, then put the meat on top, but the order is not important.

Allow the eggs to cook until they are cooked about ¾ of the way through, so that it is still jiggly on top.

Add the cheese and move the pan to the pre-heated oven to finish cooking. When the eggs are solid on top, the frittata is done. About 5 minutes.