We’re kicking off the new year with a month of breakfast recipes. Breakfast fuels the body for a day of activity. Start the dark, cold winter mornings with a hearty frittata. It can be made the night before and re-heated, and/or leftover pieces can make a fast lunch or snack.
Basic Frittata Recipe
This basic recipe is adapted from How to Cook Without a Book, by Pam Anderson. You can adjust ingredient amounts to taste, but this is a good guideline for a frittata that serves four. Even if you don’t add additional cheese, a little Parmesan in the eggs adds great flavor.
- 2 Tablespoons olive oil
- Filling ingredients (see ideas below)
- Salt and pepper, to taste
- 8 large eggs
- 3 Tablespoons grated Parmesan
- 1 medium garlic clove, minced, optional
- 2 Tablespoons minced parsley or basil, optional
1. Heat oven to 400 degrees.
2. Heat the oil in a 10- or 12-inch oven-proof skillet over medium heat. Saute any ingredients that need to be cooked (vegetables, potatoes, or meats that need to be cooked through). Add minced garlic clove, if using, and sauté for about a minute longer.
3. Beat eggs with Parmesan, any other cheese you may want to use, fresh herbs, and salt and pepper.
4. Evenly distribute the ingredients already in the skillet by gently shaking the pan, then add the egg mixture. Leave undisturbed to cook a little around the edges, about 1 minute. Place the skillet in the oven, and bake until the eggs are puffed and set, 10 to 12 minutes.
Here are some great frittata combinations for a delicious meal:
- Ham, Asparagus, Potatoes, and Cheddar Cheese
- Sausage and Potatoes
- Basil, Gruyere, and Potatoes
- Spinach and Sausage
- Tomato and Goat Cheese
- Zucchini, Sun-dried Tomatoes, and Mozzarella
- Chickpeas and Kale
Enjoy!
Made a spinach and feta cheese frittata and it was fabulous! Thanks, Sharon and Kimberly!
Excellent! Thanks for letting us know – it makes our day 🙂