Over the past week I had a houseful, which meant I needed to cook for a crowd AND keep it healthy for this group. One of my favorites for breakfast is a frittata. It’s got everything going for it – it’s delicious, quick and easy, and it’s simple to clean up. While I served it for breakfast, it’s great for any meal. This recipe was for 10 people and I served it with homemade seeded bread, homemade salsa, fresh fruit, and fresh squeezed OJ (love my local oranges).
The genius of a frittata is that you use one pan for the whole recipe. This one calls for a 9-10″ pan that is at least 2.5-3″ deep and is oven safe. Cast iron skillets also work really well for frittatas.
Heat oven to 350.
- one onion (yellow or white), chopped
- potatoes, 2 cups chopped
- red and green peppers, 1/2 cup chopped of each
- mushrooms, 1 cup chopped
- asparagus, 1 1/2 cups cooked and cut in 1″ pieces
- eggs, 16
- milk, 1 cup
- salt and pepper to taste
- olive oil, 2 tbs for cooking
- Sauté onion in the pan in the olive oil
- When onions begin to get that wet look, add the potatoes
- When potatoes are almost soft, add the peppers
- Stir and sauté 2 minutes, then add the mushrooms and asparagus
- Add a little water or vegetable broth to the pan, if needed
- Sauté all vegetables about 2 minutes more
- In a large bowl, crack the eggs and beat with milk – I use a fork to not over beat
- Add salt and pepper to taste
- Using a pastry brush with olive oil on it, brush the sides of the pan
- Pour in egg mixture and mix in with the veggies
- Once nice and mixed, place pan in oven and bake 30-45 minutes until you can put a knife in the middle and it comes out clear
There are four things I love most about this recipe:
- You can make it however you want; use different veggies, such as spinach, add lox, meat, or cheese; the possibilities are endless. Sherry makes a leek and gruyere cheese frittata and uses 6 eggs and 1/2 cup milk for 2-4 people in an 9″cast iron skillet. She cooks it on the stove over medium heat for about 5 minutes, until the edges set and come away from the skillet – it will still be runny in the middle and then bakes for 8-10 minutes at 375. You can also make it in muffin tins.
- It stores well in the frig or freezer. I sometimes make the dish for the twins and I for breakfast and then freeze individual pieces for a quick lunch or breakfast when needed.
- You can cut back on the number of eggs and add more “stuff”.
- You can have this dish at any meal. It’s really great for a quick and easy dinner as you probably always have eggs and can add anything you have on hand. Just serve it with a salad and bread and you’re done.
DO YOU HAVE A FAVORITE FRITTATA?
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.