loveandlemons5.0
Frittata Recipe, plus 5 Variations
Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.
large eggs, use 8 eggs for a 12-inch skillet6
3
Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to ⏱️ 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to ⏱️ 20 minutes or until the eggs are set. Season to taste and serve.
large eggs, use 8 eggs for a 12-inch skillet6
4
Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about ⏱️ 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to ⏱️ 20 minutes or until the eggs are set. Season to taste and serve.
spinach2 cupslarge eggs, use 8 eggs for a 12-inch skillet6
5
Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about ⏱️ 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to ⏱️ 20 minutes or until the eggs are set. Season to taste and serve.
large eggs, use 8 eggs for a 12-inch skillet6
6
Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about ⏱️ 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about ⏱️ 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to ⏱️ 20 minutes or until the eggs are set. Season to taste and serve.
large eggs, use 8 eggs for a 12-inch skillet6
7
Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about ⏱️ 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to ⏱️ 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.
large eggs, use 8 eggs for a 12-inch skillet6
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