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Frittata Recipe, plus 5 Variations

Name: Frittata Recipe, plus 5 Variations
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 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, more for sprinkling; Freshly ground black pepper; Extra-virgin olive oil, for drizzling; Additional ingredients for your desired variation; 6 scallions, chopped; 2 cups chopped broccoli or broccolini; ⅛ teaspoon smoked paprika; ¼ cup crumbled feta cheese; 1 shallot, chopped; 2 roasted red bell peppers, chopped; 2 cups spinach; ⅓ cup crumbled feta cheese; 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; 1 shallot, chopped; 12 ounces mixed mushrooms, chopped; ¼ cup chopped tarragon; ⅓ cup grated pecorino cheese; 1 shallot, chopped; 2 cups halved cherry tomatoes; ¾ cup halved mini mozzarella balls; ½ cup sliced fresh basil leaves

Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.

Prep

5 min

Cook

25 min

Total

30 min

Serves

Ingredients

Basic Frittata Recipe

6 largeeggsuse 8 eggs for a 12-inch skillet
¼ cupunsweetened almond milkor any milk
2garlic clovesminced
¼ teaspoonsea saltmore for sprinkling
·Freshly ground black pepper
·Extra-virgin olive oilfor drizzling
·Additional ingredients for your desired variation

Variation #1: Broccoli Feta (Pictured)

6scallionschopped
2 cupschopped broccoli or broccolini
⅛ teaspoonsmoked paprika
¼ cupcrumbled feta cheese

Variation #2: Roasted Red Pepper & Spinach

1shallotchopped
2roasted red bell pepperschopped
2 cupsspinach
⅓ cupcrumbled feta cheese

Variation #3: Spring Veggie

4spring onions or scallionschopped
½ cupchopped asparagustender parts
½ cupfrozen peasthawed
½ cuphalved mini mozzarella balls
¼ cupcrumbled feta cheese
¼ cupchopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

1shallotchopped
12 ouncesmixed mushroomschopped
¼ cupchopped tarragon
⅓ cupgrated pecorino cheese

Variation #5: Caprese

1shallotchopped
2 cupshalved cherry tomatoes
¾ cuphalved mini mozzarella balls
½ cupsliced fresh basil leaves

Instructions

01
Preheat the oven to 400°F.
02
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.
03
Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
04
Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
05
Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
06
Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
07
Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

Variations & swaps

Frittata Recipe Variations

Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!
Broccoli & Feta (pictured above)
Roasted Red Pepper & Spinach
Spring Veggie with Asparagus
Mixed Mushroom & Tarragon
Caprese, with Cherry Tomatoes & Basil