Flexible Frittata Recipe
This easy and versatile frittata recipe can build upon the egg base to add whatever vegetable, potato, cheese, or meat you have on hand.
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Servings: 4 servings
Calories: 141kcal
Ingredients
- 8 whole eggs
- 2 Tablespoons water
- ¼ cup milk
- 2 cloves garlic minced
- ¼ teaspoon salt
- pepper to taste
- 1 Tablespoon fat lard, butter or other fat of choice
- 2 cups vegetables chopped
- ⅓ cup cheese grated or crumbled
Instructions
- Preheat your oven to 400°F.
- Place your cast iron pan over medium heat as you prepare your ingredients.
- Combine your frittata base. Whisk the eggs, water, milk, garlic, salt, and pepper. It’s ready when it is a consistent light-yellow color throughout.
- Sauté your chosen vegetables in your fat of choice in the preheated cast iron skillet. Cook stirring occasionally, just until they are tender.
- Add any spices or herbs you are using.
- Spread the vegetables evenly over the surface of your cast iron, then pour the frittata base over your vegetables, shaking the pan gently to distribute the eggs evenly.
- Sprinkle your cheese on top of the frittata and transfer the pan to a 400°F oven.
- Bake for 15-20 minutes until the center is set and the top and edges are golden.
- Allow the frittata to cool for 15-20 minutes before slicing. Enjoy!
Notes
- This recipe can be halved or doubled as needed, or to fit the oven-safe pan that you have.
- Nutrition facts are for ¼ of this recipe.
Nutrition
Serving: 0.25of recipe | Calories: 141kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 259mg | Potassium: 232mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4751IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 1mg
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