Here's your basic frittata recipe
First, preheat your oven to 350 F. Heat 3
tablespoons of olive oil in a a 10 oven-safe
skillet over medium-high heat. Add 1/2 cup diced
onions. Cook, stirring occasionally, until
softened, about 5 minutes. Meanwhile, whisk 8
large eggs in a medium bowl with 1/2 cup of milk,
1/4teaspoon salt, and 1/4 teaspoon pepper. To
customize, choose one of the additions below.
Pour the egg mixture and any additions into your
skillet, stir, and cook just until edges start to
pull away from the pan. This will take 5 to 7
minutes. Transfer skillet to oven and bake until
set, 16 to 18 minutes. Then enjoy!
For a Lyon frittata-
Add 1/2 cup each sautéed diced red bell pepper and
zucchini, along with1/4 cup finely chopped fresh
basil leaves.
For a Cobb frittata-
Add 1 cup each halved cherry tomatoes, diced
avocado, and cooked chicken, plus 1/4cup each
crumbled cooked bacon and blue cheese.
For an Italian frittata-
Add 8 ounces Italian sausage that you've crumbled
and browned, plus 1/4cup cooked broccoli rabe, cut
into 2-inch segments, and 1/4 cup grated Parmesan.
For a spring frittata-
Add 2 cups sliced cooked asparagus, 4 ounces
smoked salmon (chopped), and 1/4 cup each chopped
fresh chives and flat-leaf parsley.
For a Greek frittata-
Add 1 pound baby spinach that you've cooked just
until wilted and squeezed dry, plus 1/2 cup
crumbled feta, as well as 2 tablespoons each
chopped fresh dill and sliced scallions.
For a corned beef hash frittata-
Add 3 cups diced, cooked potatoes and 8 ounces
chopped cooked corned beef.
Originally Submitted
8/29/2020
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