Delicious Frittata: Five Vibrant Variations to Savor
This frittata recipe transforms humble ingredients into a satisfying meal, featuring five vibrant vegetable variations for any occasion.
Equipment
- 12-inch skillet
- - Mixing bowl
- Whisk
Ingredients
For the Base
- 8 large eggs for a larger frittata
- 1/2 cup unsweetened almond milk any milk can be substituted
- 2 cloves garlic minced
- 1 teaspoon sea salt adjust to taste
- 1/2 teaspoon freshly ground black pepper adjust to taste
- extra-virgin olive oil for greasing and sautéing
For the Vegetable Variations
- Broccoli Feta Variation
- 2 scallions chopped for even distribution
- 2 cups chopped broccoli/broccolini use fresh for best results
- 1 teaspoon smoked paprika
- 1/2 cup feta cheese
- Roasted Red Pepper & Spinach Variation
- 1 shallot chopped for subtle sweetness
- 1 cup roasted red bell peppers
- 2 cups fresh spinach or thawed frozen
- 1/2 cup feta cheese for creaminess
- Spring Veggie Variation
- 1 cup asparagus
- 1 cup frozen peas thawed
- 1/2 cup mini mozzarella balls
- 1/4 cup feta cheese
- Mixed Mushroom & Tarragon Variation
- 2 cups mixed mushrooms chopped
- 2 tablespoons chopped tarragon
- 1/2 cup pecorino cheese
- Caprese Variation
- 1 cup cherry tomatoes
- 1/4 cup fresh basil leaves
- 1/2 cup mini mozzarella balls
Instructions
Making the Frittata
- Preheat your oven to 400°F.
- Whisk together the large eggs, unsweetened almond milk, minced garlic, and sea salt in a large bowl until fully combined.
- Choose your favorite vegetable variation and prepare it:
- For Broccoli Feta: Sauté scallions and chopped broccoli in olive oil until tender; mix with egg mixture, sprinkle feta on top, and bake for 15-20 minutes or until set.
- For Roasted Red Pepper & Spinach: Sauté shallots, then add roasted red peppers and fresh spinach; combine with egg mixture, sprinkle feta, and bake until set.
- For Spring Veggie: Sauté spring onions and asparagus; add thawed peas, mix with egg and cheese, then bake until set.
- For Mixed Mushroom & Tarragon: Sauté shallots and mixed mushrooms; stir in tarragon, mix with egg mixture, then bake until set.
- For Caprese: Sauté shallots and cherry tomatoes; combine with egg mixture, sprinkle mozzarella, and bake until set.
- Cool slightly before slicing and serving.
Notes
Optional: Garnish with fresh herbs or a drizzle of olive oil for added flavor. Exact quantities are listed in the recipe card below.