Easy Frittata Recipe in 20 minutes

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This is an easy frittata recipe that you can literally throw anything into… Think day-old baked potato, roasted vegetable leftovers, and assorted cheeses from yesterday’s wine and cheese party. Anything goes in frittata, as long as you start with a base of fresh eggs!

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For my easy frittata, I add chopped spinach, sliced bell peppers, halved cherry tomatoes, diced ham, and Parmesan cheese. When I’m on a health kick, I usually buy too much spinach and need to cook it all before it spoils (yikes). And I usually have tomatoes in the kitchen, too, so toss some in if you’re feeling like it.

Click here for the recipe for ‘Easy Frittata in 20 Minutes’

To start any frittata, you just have to saute your ingredients, give your eggs a delicious punch with seasoning and herbs, and add some cheese to bind it all together. Of course cheese is optional if you’re lactose intolerant, but seriously… how good would goat cheese be in this fritatta?! Then you cook the frittata ever so slightly on the stovetop and move it on over to the broiler where the flavors marry and the egg cooks to perfection. How. Bad. Can. That. Be?! Not bad at all, my friends.

Here’s what you need:

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Eggs, butter, cheese (e.g., Parmesan), protein (e.g., diced ham or even tofu), and veggies: spinach, cherry tomatoes, and sliced bell peppers.

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In a liquid measuring cup (for easy pouring later on), break in six eggs and whisk til the yolks and whites are completely broken up.

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Mix in your cheese. Grated or shredded cheese works!

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And some herbs never hurt anybody. Add some thyme, salt, and pepper and whisk thoroughly. Set aside!

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Time to saute the goodies. Heat an oven-proof nonstick pan (like a cast iron skillet, for example) over medium-high heat. Melt some butter and toss in your chopped ingredients, except the tomatoes. We want those to stay juicy and plump, so we’ll add those in a sec.

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Saute the veggies and ham until they’re just softened, like this. They’ll continue to cook, so don’t cook the life out of everything.

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Pour in the egg mixture and use the spatula to move the ingredients around so that the eggs can settle on the bottom of the skillet.

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The ingredients look nice and cozy.

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Top the frittata with the halved tomatoes.

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Use the spatula to press the tomatoes down so they sink a little into the frittata.

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Allow the frittata to cook for a few minutes on the stove, just so the edge has time to set up slightly before it goes in the oven.

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The top is still runny, so let’s hit up the broiler.

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Place the pan about 4-5 inches under the broiler and cook for just a few minutes. Don’t burn it! Keep an eye on it.

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As soon as the frittata is golden brown and the eggs have set, remove the frittata from the oven and loosen the edges with a spatula.

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Nomnomnom…….

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A side of salad with balsamic dressing goes excellently with this frittata.

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Frittatas: they’re the perfect weeknight meal! Enjoy!

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