A frittata is one of the most versatile recipe templates to keep on hand. You can sub in the veggies, cheese and meat (if you choose) based on what is in your fridge. When you’re making your swaps, just keep in mind this ratio: for every six eggs, use 1/4 cup heavy cream or milk, 1 cup cheese, and 2 cups total of vegetables and/or meat filling. Here's one possible version of a frittata:
| Servings | Prep Time |
| 6 servings | 10 min. |
| Cook Time | Passive Time |
| 15 min. | 10 minutes |
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Ingredients
- 6 eggs
- 1/4 cup whole milk
- 1 tsp. kosher salt, divided
- 1 medium diced zucchini
- 1/4 tsp. freshly ground black pepper
- 2 med tomatoes, sliced
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1-2 Tbsp. of your favorite fresh herbs
- 1 cup shredded cheddar cheese
Servings: servings
Units:
Instructions
- Heat oven to 400°F.
- Whisk the eggs, milk and 1/2 tsp. salt together in a small bowl; set aside.
- Cook zucchini over med-high heat, seasoning to taste with salt and black pepper. Cook until tender and lightly browned, 3 to 5 minutes.
- Add spinach, garlic, and herbs to the pan and cook, stirring, for 1 minute.
- Sprinkle the cheese on top, then pour the egg mixture evenly over the vegetables and cheese. Cook for 1-2 minutes or until you see the eggs at the edges of the pan beginning to set.
- Bake the frittata until the eggs begin to set, 4 to 5 minutes, and single layer the tomatoes along the top. Return to the over and continue cooking until eggs are set, 4 to 5 additional minutes. For a browned, crispy top, broil the frittata for 1-2 minutes at the end of baking.
- Cool in the pan for 5 minutes, then slice into wedges and enjoy!
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