Serves 4-6
Vegetarian
Before you begin, you might want to check out my video on proper frittata technique.
This dish is great for breakfast, lunch, brunch, or dinner. It can also be made a day in advance, and heated up at your convenience. ***ALERT!*** You should use a non-stick pan for this. If you do not have a non-stick pan, don’t fret. You can sauté the veggies, mix them in with the eggs and cream, and pour everything into a well-greased glass baking dish, covered with aluminum foil. Bake everything in the oven at 350° for about 40 minutes, or until the eggs have set. Crisis averted.
1 onion, diced
a few handfuls of sliced mushrooms
1 zucchini, halved lengthwise and sliced
dried thyme
olive oil
8 eggs
½ cup milk or cream
salt and pepper
2 cups fresh spinach leaves
1 cup cheese (shredded, cubed, cream cheese, parmesan, whatever)
sliced avocado and tomato
Over medium heat, sauté the onions, mushrooms, and zucchini in a few tablespoons of olive oil. Season the vegetables liberally with the dried thyme.
While the veggies cook, crack the eggs and mix in the milk or cream, salt and pepper.
Add the spinach leaves to the pan and let them cook for a minute. Once the veggies are brown, turn down the heat add more olive oil to the pan. Add the egg mixture. Cover the pan with tin foil or a lid AND LEAVE IT ALONE!
Seriously, do not touch it. Let the eggs cook on a low heat. Check them after 10 minutes. Touch the middle, and if it is not cooked, cover it again and let it cook for a few more minutes. No, the bottom won’t burn, and I promise it wont stick.
Once the eggs are cooked, sprinkle cheese over the top and cover them until it melts.
Run your spatula around the sides and the bottom of the frittata. Slide the whole frittata onto a cutting board of serving dish. Garnish with tomato and avocado slices.
Try other ingredients like bell peppers, artichoke hearts, sun dried tomatoes, tomatoes, broccoli, feta cheese, and various fake meats.
This dish is great for breakfast, lunch, brunch, or dinner. It can also be made a day in advance, and heated up at your convenience. ***ALERT!*** You should use a non-stick pan for this. If you do not have a non-stick pan, don’t fret. You can sauté the veggies, mix them in with the eggs and cream, and pour everything into a well-greased glass baking dish, covered with aluminum foil. Bake everything in the oven at 350° for about 40 minutes, or until the eggs have set. Crisis averted.
1 onion, diced
a few handfuls of sliced mushrooms
1 zucchini, halved lengthwise and sliced
dried thyme
olive oil
8 eggs
½ cup milk or cream
salt and pepper
2 cups fresh spinach leaves
1 cup cheese (shredded, cubed, cream cheese, parmesan, whatever)
sliced avocado and tomato
Over medium heat, sauté the onions, mushrooms, and zucchini in a few tablespoons of olive oil. Season the vegetables liberally with the dried thyme.
While the veggies cook, crack the eggs and mix in the milk or cream, salt and pepper.
Add the spinach leaves to the pan and let them cook for a minute. Once the veggies are brown, turn down the heat add more olive oil to the pan. Add the egg mixture. Cover the pan with tin foil or a lid AND LEAVE IT ALONE!
Seriously, do not touch it. Let the eggs cook on a low heat. Check them after 10 minutes. Touch the middle, and if it is not cooked, cover it again and let it cook for a few more minutes. No, the bottom won’t burn, and I promise it wont stick.
Once the eggs are cooked, sprinkle cheese over the top and cover them until it melts.
Run your spatula around the sides and the bottom of the frittata. Slide the whole frittata onto a cutting board of serving dish. Garnish with tomato and avocado slices.
Try other ingredients like bell peppers, artichoke hearts, sun dried tomatoes, tomatoes, broccoli, feta cheese, and various fake meats.
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