Delicious Egg Frittata Recipes
Equipment
10-Inch Cast Iron Skillet
Basic Frittata Recipe:
6 large eggs, use 8 eggs for a 12-inch skillet
¼ cup milk of choice
2 organic garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Additional ingredients for your desired variation
Variation 1: Broccoli Feta
6 scallions, chopped
2 cups chopped broccoli
Pinch of paprika
1/4 cup crumbled feta cheese
Variation 2: Sausage & Cheese
1 cup sausage
1/2 cup shredded cheddar cheese
Variation 3: Caprese
1 shallot, chopped
2 cups halved cherry tomatoes
1/2 cup shredded cheddar cheese
1/2 cup sliced fresh basil leaves
Instructions
Preheat the oven to 400°F.
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.
Broccoli Feta: Heat 1 tbsp olive oil in a 10-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 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.
Sausage & Cheese: Heat 1 tbsp olive oil in a 10-inch cast-iron skillet over medium heat. Add the sausage and cook thoroughly. Add the egg mixture and gently shake the pan to distribute. Sprinkle with cheese and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Caprese: Heat ½ tbsp olive oil in a 10-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.
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