Frittatas
From classic vegetable frittatas to gourmet options with meats and cheeses, enjoy a homemade frittata in minutes as an easy wholesome meal!
Equipment
- cast iron skillet or deep baking dish
- mixing bowl
- whisk
- silicon spatucula
- oven mittens
- sharp knife optional: food processor
- Cutting Board
Ingredients
- 12 Eggs -Farm fresh are my favorite!
- 1 cups Milk - Raw while milk provides a lot more nutritional benefits.
- 1-2 Onions - White purple, or green onions work well.
- 3 Peppers - Aim for as many colors as possible -yellow green, red, and orange.
- 2 cup Cheddar Cheese or your preferred flavor cheese
- 1 cup Roasted tomatoes - Garden fresh tomatoes add a flavor that is hard to match with store-bought. But whatever you have on hand is fine.
- 1 tbsp. Fresh herbs - Some of my favorites for this are thyme rosemary, and parsley, but you can use fresh herbs of your choice.
- Salt and pepper and taste
- Olive oil - Use the olive oil lightly to roast the tomatoes.
Instructions
- Step 1: Thinly slice the tomatoes. Lightly drizzle olive oil and sprinkle with salt and pepper. Roast for 20 minutes at 400 degrees.Step 2: Remove tomatoes and reduce oven to 350 degrees.
- Step 3: Chop the onions, peppers, or other vegetables you add to the frittata. (Set aside)
- Step 4: Whisk the eggs and milk together in a large mixing bowl. Add the chopped vegetables, salt, pepper, and fresh herbs to the egg mixture. Save some fresh herbs to add to the top of the frittata. Pour the combined mixture into a cast-iron skillet.
- Step 5: Cover the top of the frittata with fresh herbs and roasted tomatoes. Halfway through the baking time, place the grated cheese on top of the frittata. You can occasionally run the silicon spatula along the sides of the frittata to prevent any sticking.
- Step 6: Place the cast-iron skillet in the oven for 45 minutes. Check for doneness. Bake until the frittata is golden and puffy and the center feels firm.