Easy Frittata
Frittatas, the more relaxed and versatile cousin of quiches, come to the rescue in almost any mealtime dilemma. Need a creative solution for your leftovers? Have veggies on the verge of spoiling in the fridge? Craving a straightforward breakfast-for-dinner option after a long day? Enter the frittata, your savior. This adaptable dish can handle nearly any ingredient you throw at it, but there are a few essential tips to ensure you achieve a fluffy-centered, crispy-edged frittata every single time. Follow our top suggestions below:Choosing the perfect pan for your frittata.Who can resist that delectable crispy edge? Achieving it is as simple as using a hot cast iron skillet (our personal favorite) or any heavy oven-proof skillet. After cooking your add-ins, pour the beaten eggs into the still-hot skillet, transfer it to the oven, and let the magic happen. The same applies if you're working with leftovers—just ensure the pan is hot and add a touch of oil or butter to prevent sticking.Key tips for frittata add-ins:A frittata welcomes practically any ingredients you need to use up, be it fresh or leftover. However, a few important considerations come into play when preparing your dream frittata. First: Ratios are crucial. Keep your mix-ins to around 2 cups, and for the base, use 8 eggs + 1/3 cup of milk/cream + 3/4 cup of cheese. Whisk them together, season with salt, black pepper, and a pinch of red pepper flakes for a hint of spice, and you're ready to build your frittata.Second: It's vital to cook your vegetables and/or meat beforehand and ensure they are not soggy or filled with excessive liquid. In this recipe, we sauté mushrooms and onions until they turn soft and, more importantly, until the moisture evaporates. Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes work well in frittatas. Tip: If your veggies appear slightly damp after cooking, pat them dry before adding the egg mixture.When pouring the beaten eggs over your cooked veggies, give everything a quick stir to ensure even distribution.Serving suggestions.Frittatas are ideal for any meal of the day. For breakfast, you can't go wrong with adding pan-fried potatoes or crispy hash browns to your plate. If you're enjoying frittata for dinner, consider pairing it with a simple arugula salad or our air fryer sweet potato hash for a satisfying and fuss-free end to your day.
Ingredients
- 8 large eggs
- 3/4 c. shredded mozzarella
- 1/3 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 2 tbsp. extra-virgin olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 8 oz. baby bella mushrooms, sliced
- 3 c. baby spinach
- 1/2 c. ricotta
Instructions
- Preheat oven to 375°. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt, black pepper, and red pepper.
- In a large ovenproof skillet over medium heat, heat oil. Add shallot and garlic and cook, stirring occasionally, until shallot is translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with salt and black pepper.
- Pour egg mixture into pan over vegetables. Dollop with ricotta.
- Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.
Nutrition
Calories: 273kcalCarbohydrates: 6gProtein: 15gFat: 21gSaturated Fat: 9gCholesterol: 284mgSodium: 404mgPotassium: 355mgFiber: 1gSugar: 2gCalcium: 174mgIron: 2mg
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