Easy Frittata Recipe (Choose Your Add-Ins)
Ingredients
Scale
- 8 large eggs
- 1/2 cup (120ml) milk*
- 1/2 teaspoon salt, plus more for cooking vegetables
- 1/4 teaspoon ground black pepper, plus more for cooking vegetables
- 1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 small red onion, thinly sliced
- 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
- 1 heaping cup (130g) sliced zucchini
- 1/2 cup (about 80g) chopped red bell pepper
- optional for topping: chopped fresh parsley
- 1 cup (30g) roughly chopped fresh spinach
- 1 cup (150g) halved cherry tomatoes
- 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
- optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto
Instructions
- Preheat oven to 375°F (191°C).
- In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside.
- Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.
- For the Garden Vegetable Frittata:
- For the Mediterranean-Inspired Frittata:
Find it online: https://www.rapidrecipes.blog/easy-frittata-recipe-variations/