Zesty mornings call for a dish that’s as versatile as your mood swings before coffee. This basic frittata recipe is your canvas for creativity, packed with protein and ready in a flash. Perfect for meal prep, brunch, or a ‘why-is-there-nothing-in-the-fridge’ dinner.
Why This Recipe Works
- It’s a one-pan wonder, meaning less cleanup and more time savoring your coffee.
- Eggs are the ultimate protein-packed base, making this dish both filling and nutritious.
- Customizable with whatever veggies, cheeses, or meats you have on hand, reducing food waste.
- Cooks evenly in the oven for a fluffy, never-rubbery texture.
- Perfect for any meal, proving that breakfast for dinner is always a good idea.
Ingredients
- 6 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 1 cup chopped spinach
- 1/2 cup shredded cheddar cheese
Equipment Needed
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 350°F. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Set aside. This is your frittata’s fluffy foundation.
Sauté the Veggies
Heat olive oil in your skillet over medium heat. Add the diced onions, cooking until translucent, about 3 minutes. Toss in the spinach, stirring until just wilted, about 1 minute. These greens add color and nutrients, making you feel virtuous.
Combine and Cook
Pour the egg mixture over the sautéed veggies in the skillet. Sprinkle the shredded cheddar cheese evenly on top. Let it cook undisturbed for 2 minutes. This brief stovetop start ensures a golden bottom.
Bake to Perfection
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden. A knife inserted in the center should come out clean.
Serve and Enjoy
Let the frittata cool for a couple of minutes before slicing. This patience-testing step ensures neat slices. Serve warm, and bask in the glory of your culinary prowess.
Tips and Tricks
For a fluffier frittata, let your eggs come to room temperature before whisking. Always use an oven-safe skillet to avoid any kitchen disasters. If you’re adding meat, pre-cook it to ensure it’s safe to eat and to render any excess fat. For a crispier edge, broil the frittata for the last 2 minutes of baking. Remember, the frittata continues to cook slightly after removal from the oven, so don’t overbake it.
Recipe Variations
- Mediterranean Twist: Swap cheddar for feta, add sun-dried tomatoes and kalamata olives.
- Meatastic: Incorporate cooked bacon, sausage, or ham for a heartier version.
- Veggie Delight: Load up with bell peppers, mushrooms, and zucchini for a garden-fresh frittata.
- Cheese Lover’s Dream: Mix in mozzarella, parmesan, and a sprinkle of goat cheese for extra decadence.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for those who like it hot.
Frequently Asked Questions
Can I make a frittata without milk?
Absolutely! You can substitute milk with water, cream, or even a dairy-free alternative like almond milk. The key is to add some liquid to keep the eggs tender, but the amount can be adjusted based on your preference.
How do I know when the frittata is done?
The frittata is ready when the edges are set, and the center is just firm. A clean knife test is a reliable indicator. Remember, it will continue to cook slightly after being removed from the oven, so err on the side of slightly underdone.
Can I freeze a frittata?
Yes, frittatas freeze beautifully. Cool it completely, then slice and wrap individual portions tightly. Reheat in the microwave or oven for a quick and satisfying meal anytime.
Summary
This basic frittata recipe is a foolproof way to whip up a nutritious, delicious meal any time of day. With endless variations and simple steps, it’s a staple that deserves a spot in your recipe repertoire.