Planning dinner or brunch sometimes lacks the planning for me…. I just look in the refrigerator and start pulling things out. Most of the time I know it will involve eggs. A Frittata is a great choice, given it is quick, easy, always tasty, and a crowd pleaser.
For this recipe, I went for a veggie Frittata, but it is easy enough to change up what you put into it for a meat-filled meal. For example, make an Italian Frittata by using mild Italian sausage, onions, and any other of your favorites and serve with a red sauce. But, for this one, we are going veggie. It truly is all the cook’s choice.
No laughing at my pictures and my veggie upside down frittata. You see hubby poured me a glass of wine and then another and then…you get it and I forgot one step – mixing the eggs once they’re added. So, it was not as mixed in, but hubby said he loved the veggies on top, which was really the bottom…Yikes…
This Frittata will serve 6 people having a good-sized portion for their main course. It also stores very well for leftovers.
You will need a 10.5 inch deep cast iron skillet or a cooktop to oven safe skillet.
Preheat oven to 400.
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 9 eggs – I always use large or extra large and at room temperature.
- 1 1/4 cups chopped leeks, chives, and green onions combined – you can also use an onion instead.
- 1/4 cup milk
- 1/2 cup whole milk yogurt
- 2 1/2- 3 cups chopped veggies of your choice – If you are using leafy greens, like spinach, think of them as being packed down when you eye them for measurement. I am using, mushrooms, asparagus, sweet peppers, and spinach.
- 1/4-3/4 cup cheese of choice – I used a whole bunch of ends that I had just to use up; a little goat cheddar, fresh mozzarella and drunken goat.
- Any fresh herbs you would like to add – I used thyme.
- Salt and pepper to taste
- Warm olive oil and butter in skillet and saute leeks, green onion, and chives with a little salt.
- When this mixture is just wilting, add the hearty veggies, asparagus, and peppers and stir in and let cook another 3-5 minutes until soft. Then add the mushrooms.
- While these are sautéing, add the milk and yogurt to the eggs and whisk together.
- Add the cheese, stir in, and add salt and pepper to taste.
- Add the spinach to the veggies, mix in, and turn the heat off of the skillet. The cast iron stays very hot so you do not want to add the eggs with the flame on.
- Now this is the part I missed on the this particular one… Add the egg mixture to the veggies and stir the mixture together.
- Move the skillet to the hot oven and bake at 400 for about 30 minutes. This is the tricky part as ovens all cook differently. You want to cook the Frittata until the middle is not wobbly when you shake the skillet. You can also check my inserting a baking test stick or toothpick in the middle and if it pulls out clean, it is done.
- Take out of the oven and allow to sit for a few minutes.
- Then, you have two choices. You can either flip it over onto a board or serve it out of the skillet. I chose to enjoy my masterpiece as is, flaws and all!
Sherry is one of the TriWivesClub’s founders. She is also a contributor at TravelingMom & Challenge Family. She has been her triathlete husband’s biggest supporter and co-traveler for over 15 years. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include running, traveling, real food, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.