Ingredients
– 6 eggs (use 8 eggs for a 12-inch skillet)
– 1/4 cup almond milk or any milk
– 2 cloves garlic, minced
– 1/4 teaspoon salt, plus more for sprinkling
– Black pepper to taste
– Olive oil for drizzling
– scallions
– broccoli
– feta cheese
– shallots
– roasted red peppers
– spinach
– asparagus
– peas
– mozzarella
– tarragon
– mushrooms
– cherry tomatoes
– fresh basil
– silken tofu instead of eggs for vegan option
– chickpea flour instead of eggs for vegan option
– dairy-free cheese for vegan option
Instructions
1-Prepare your vegetables: Prepare your vegetables for the variation you’ve chosen, such as broccoli or spinach, and sauté them in olive oil over medium heat until tender.
2-Add any herbs or spices: Add any herbs or spices, like tarragon or fresh basil, to enhance the flavor based on your preference.
3-Pour the egg mixture: Pour the egg mixture over the cooked vegetables in the skillet, then gently shake the pan to distribute it evenly.
4-Sprinkle cheese on top: Sprinkle cheese on top, such as feta or mozzarella, for that melty goodness.
5-Bake in the oven: Bake in the oven for 15 to 20 minutes, until the eggs are set and the edges are slightly golden.
6-Let the frittata cool: Let the frittata cool slightly before slicing and serving for the best texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Spread vegetables evenly in the pan before adding eggs to ensure every bite has veggies.
🥚 Aim for about 1/4 cup vegetables per egg or roughly 2 heaping cups veggies for 6-8 eggs.
🍳 Use a cast iron skillet if possible for even heating and easy stovetop-to-oven transfer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg