Description
This versatile frittata recipe offers a simple base of eggs, almond milk, garlic, and seasonings that can be customized with five different vegetable and cheese variations. Using a cast-iron skillet, each variation is sautéed on the stovetop and finished by baking until perfectly set, resulting in a fluffy, flavorful egg dish perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
Basic Frittata Base
- 6 large eggs (use 8 eggs for a 12-inch skillet)
- ¼ cup unsweetened almond milk (or any milk)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper, to taste
- Extra-virgin olive oil for drizzling and cooking
Broccoli Feta Variation
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ teaspoon smoked paprika
- ¼ cup crumbled feta cheese
Roasted Red Pepper & Spinach Variation
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
Spring Veggie Variation
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus (tender parts)
- ½ cup frozen peas, thawed
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta cheese
- ¼ cup chopped tarragon or chives
Mixed Mushroom & Tarragon Variation
- 1 shallot, chopped
- 12 ounces mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
Caprese Variation
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the frittata until set.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until fully combined. Set aside.
- Broccoli Feta Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add scallions, broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until the broccoli is tender but still vibrant green, about 5 to 8 minutes. Stir in smoked paprika. Pour in egg mixture and gently shake the pan to distribute evenly. Sprinkle crumbled feta on top. Bake for 15 to 20 minutes, until eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add shallot with a pinch of salt and pepper; cook until translucent, about 5 minutes. Stir in roasted red peppers and spinach; sauté until spinach wilts. Pour egg mixture into skillet and gently shake to distribute. Sprinkle feta cheese on top. Bake 15 to 20 minutes until set, season and serve.
- Spring Veggie Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add scallions, asparagus, salt, and pepper. Cook, stirring occasionally, until asparagus is tender and bright green, about 5 minutes. Add peas, then pour in egg mixture and gently shake pan to spread evenly. Top with mozzarella and feta. Bake 15 to 20 minutes until eggs are set. Season and serve.
- Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add shallot with salt and pepper; cook until starting to soften, about 3 minutes. Stir in mushrooms; cook until soft and tender, about 8 minutes, stirring occasionally. Mix in chopped tarragon. Add egg mixture to skillet and gently shake to distribute. Sprinkle pecorino cheese on top. Bake for 15 to 20 minutes until eggs are set. Season and serve.
- Caprese Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add shallot, salt, and pepper; cook until translucent about 5 minutes. Stir in cherry tomatoes and half the basil. Pour in egg mixture and gently shake pan to distribute. Scatter mozzarella on top. Bake 15 to 20 minutes until eggs have set. Remove from oven and garnish with remaining basil. Season to taste and serve.
Notes
- This recipe provides a basic frittata base that can be customized with five different vegetable and cheese variations to suit your taste and seasonal produce.
- Use a cast-iron skillet or an oven-safe skillet to ensure even cooking and easy transition from stovetop to oven.
- Adjust egg quantity based on skillet size; 8 eggs are recommended for a 12-inch skillet for thicker servings.
- Vegetables should be cooked until tender but still vibrant to preserve texture and flavor before adding egg mixture.
- If using dairy milk instead of almond milk, it can add a creamier texture but adjust seasoning accordingly.
Nutrition
- Serving Size: 1/3 of frittata
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 310mg
