Frittatas are one of my favorite weekend breakfasts because it’s a great way to use up all the produce I optimistically purchased the weekend before, never used, and is now on the brink of expiration (looking at you wrinkly peppers in the back of the fridge). It’s also a great way to feed a crowd, meal prep for a week’s worth of quick breakfasts, and is super versatile. The recipe below is one of my go-to favorites, but the combinations are endless. Just make sure that if you’re adding meat like bacon or sausage that it’s cooked completely before you add it into the egg mixture (recent studies show that no one likes salmonella for brunch). Enjoy!
How to Make a Frittata
6
servings10
minutes25
minutes35
minutesIngredients
8 eggs
1 onion diced
2 bell peppers diced (I usually use two different colors)
1 tomato diced (or a handful of cherry tomatoes)
4 oz spinach (I usually just use about half the 8 oz bag)
2 cloves garlic minced
1/2 cup cheddar cheese shredded
1 tsp Italian seasoning
1 tsp crushed red pepper
salt and pepper
Directions
- Preheat oven to 400° F
- Whisk together eggs, 1/2 tsp salt, and 1/2 tsp black pepper. Make sure the eggs are fully broken up and the spices are incorporated. You shouldn’t be able to see any of the egg whites floating around, it should all be one smooth mixture.
- Heat an oven safe skillet (I use a cast iron pan) on the stove, add about a tablespoon of neutral oil (I use olive oil, but you can use avocado oil, canola, whatever floats your boat). When the oil is hot (but not yet smoking) add diced peppers, onion, tomatoes, sprinkle with salt and cook over medium to low heat until vegetables have softened (about 5-8 minutes).
- Add minced garlic, spinach, red pepper and Italian seasoning, and cook until spinach has wilted, stirring frequently.
- Turn heat up to medium-high heat and add in egg mixture and cheese. Stir gently so all the veggies (or whatever you’ve added to your frittata) aren’t sitting at the bottom, and cook on the stovetop until the eggs just begin to set on the edges of the pan.
- Move the pan into the preheated oven and cook for 15 minutes until the eggs have set. Remove from oven and let cool for about 10 minutes before slicing and serving. Enjoy!