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Frittata Recipe

This is an esay and delicious frittata recipi.e
Course: Main Course
Cuisine: European, Healthy, Spanish, Vegetarian
Keyword: frittata, vegetable
Servings: 8
Calories: 166kcal
Author: Angie

Ingredients

  • 15 eggs
  • 3 tbsp goat milk or full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
  • 1/2 tsp salt
  • 1 cup (4 ounces) of goat cheese or grated or crumbled cheese
  • 1 red bell pepper chopped
  • 1 onion diced
  • 16 oz crimini mushrooms
  • 5 oz spinach
  • 2 tbsp olive oil
  • 3 tbsp resh basil
  • 2 garlic gloves minced
  • Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

Instructions

  • Heat the oven beforehand to 425 degrees Fahrenheit for the conventional stovetop approach, or 350 degrees in the case of baked approach (casserole or mini/muffins).
  • Crack the eggs into a mixing bowl. Add dairy of choice and the salt. Whisk until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
  • Heat up the olive oil in a 12 inch cast iron pan or oven-safe pan. Add the diced vegetables,onions and garlic. Cook and wait for the vegetables to become supple, then add spinach. Cook to the point where the vegtable become aldente.
  • Traditional stovetop option: Whisk the eggs again and pour the mixture over the vegetables. Stir gently to combine and distribute the mixture evenly across the pan. If you want to add chesse , this the time to do it. Sprinkle the cheese ion top of the frittata now.
  • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), transfer the frittata to the oven. Bake for about 10 minutes, (keep an eye on it), until the eggs are puffed and cooked. The center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and cool it. Garnish with herbs.
  • Baked casserole option: Cool the cooked vegetables for a few minutes. Grease a 9 by 13-inch pan with butter or olive oil, which works better than cooking spray. Stir the cooled veggies into the egg mixture, and pour it all into the pan. Sprinkle it on top of the frittata now.
    Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs and serve sliced.

Nutrition

Serving: 8g | Calories: 166kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 280mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2147IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg