Savory Frittata: 5 Fun Variations You’ll Crave Daily
Discover how to make a delicious frittata with 5 mouthwatering variations that you'll crave daily.
Equipment
- cast iron skillet
Ingredients
For the Base
- 8 large eggs
- 0.5 cup unsweetened almond milk or any milk of your choice
- 2 cloves garlic minced
- 1 teaspoon sea salt plus more for sprinkling
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil for sautéing
For the Broccoli Feta Variation
- 1 cup chopped broccoli
- 1 teaspoon smoked paprika
- 0.5 cup feta cheese crumbled
For the Roasted Red Pepper & Spinach Variation
- 1 cup roasted red bell peppers chopped
- 2 cups spinach fresh
- 0.5 cup feta cheese crumbled
For the Spring Veggie Variation
- 1 cup asparagus cut into pieces
- 1 cup frozen peas thawed
- 0.5 cup mini mozzarella halved
- 1 tablespoon tarragon or chives chopped
For the Mixed Mushroom & Tarragon Variation
- 2 cups mixed mushrooms sliced
- 1 tablespoon tarragon chopped
- 0.5 cup pecorino cheese grated
For the Caprese Variation
- 1 cup cherry tomatoes halved
- 0.5 cup mozzarella shredded
- 0.25 cup fresh basil chopped
Instructions
How to Make a Frittata
- Preheat the oven to 400°F (200°C).
- Whisk together the eggs, almond milk, minced garlic, and salt in a large bowl until frothy and well combined.
- Choose your vegetable variation! Heat the extra-virgin olive oil in your skillet over medium heat, then add the specific vegetables for your chosen variation. Sauté until they’re tender, about 5-7 minutes.
- Pour the egg mixture into the skillet, gently shaking it to distribute evenly over the vegetables.
- Sprinkle your favorite cheese on top, then transfer to the oven!
- Bake for 15-20 minutes or until the frittata is slightly puffed, the edges are golden, and the center no longer jiggles.
- Season to taste before slicing into wedges and serving.
Notes
Try garnishing with fresh herbs for an extra vibrant touch.