Description
A versatile and easy-to-make frittata recipe featuring six large eggs combined with almond milk, garlic, and seasoning, baked to perfection in a cast-iron skillet. This recipe also includes five delicious vegetable and cheese variations: Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese, allowing you to customize your meal with fresh and vibrant flavors.
Ingredients
Basic Frittata Recipe:
- 6 large eggs (use 8 eggs for a 12-inch skillet)
- ¼ cup unsweetened almond milk (or any milk)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling and cooking
Variation #1: Broccoli Feta
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ teaspoon smoked paprika
- ¼ cup crumbled feta cheese
Variation #2: Roasted Red Pepper & Spinach
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
Variation #3: Spring Veggie
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus (tender parts)
- ½ cup frozen peas, thawed
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta cheese
- ¼ cup chopped tarragon or chives
Variation #4: Mixed Mushroom & Tarragon
- 1 shallot, chopped
- 12 ounces mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
Variation #5: Caprese
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the frittata.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, unsweetened almond milk, minced garlic, and ¼ teaspoon of sea salt until the mixture is well combined and slightly frothy. Set this aside.
- Choose Variation and Cook Vegetables: Select your desired vegetable variation and follow its specific instructions. For all variations, heat olive oil in a 10 or 12-inch cast-iron skillet over medium heat, cook the specified vegetables and aromatics with a pinch of salt and pepper until tender or translucent.
- Add Egg Mixture: After the vegetables are cooked, stir in any additional herbs or spices specific to the variation. Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently shake the pan to distribute the eggs uniformly.
- Add Cheese Toppings: Sprinkle or add the specified cheeses over the top of the egg mixture according to the chosen variation.
- Bake the Frittata: Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the eggs are set and the frittata is firm to the touch.
- Season and Serve: Remove from the oven, season with additional salt and pepper to taste. For certain variations, garnish with fresh herbs like basil or remaining chopped herbs before serving. Slice and enjoy warm.
Notes
- The number of eggs can be adjusted depending on the skillet size: 6 eggs for smaller skillets, 8 eggs for a 12-inch skillet.
- Use a cast-iron skillet for best results to evenly cook and bake the frittata.
- Feel free to substitute almond milk with any milk of choice.
- Variations allow for flexibility to use seasonal or preferred vegetables and cheeses.
- The frittata is perfect for breakfast, brunch, or a light dinner.
- Allow the frittata to cool slightly before slicing to maintain shape.
- Leftovers can be refrigerated and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
