Learn how to make a frittata with this simple recipe and 6 recipe variations.
Let me say this up front, I love frittatas! They're unbelievable easy to make, affordable, great for using up leftovers and customizable to any dietary preference.
A fritatt-what? Frittatas are similar to a crustless quiche or scrambled eggs, traditional frittatas are made using the stovetop-to-oven skillet method (shown in the recipe I have for you guys)
- Asparagus, mushroom and gouda.
- Bacon, red pepper, argula.
- Turkey, kale, sun dried tomato.
- Veggie and herb.
- Smoked salmon.
- Tomato, asiago.
- Mushroom, spinach (shown below)
Why fritattas are underrated:
- They’re packed with protein and low carb. (whole 30 | paleo)
- They’re great for feeding lots of people.
- Budget friendly ( I’m talking to all the college students out there)
- Customizeable to any dietary restriction and great for experimenting with flavors.
- They take less than 30 minutes to make.
- Ideal for meal prepping. #gains
- Portable snacks (like a slice of pizza)
Spinach, Bacon, Swiss, Mushroom Frittata.
Made without milk/cream. An all-day breakfast recipe! Feel free to swap out, mix and match ingredients!
- 6 eggs scrambled
- 8oz mushrooms
- 3-4 cups spinach
- ½ package bacon chopped
- ½ cup swiss cheese
Preheat oven to 375.
In a large skillet coat with oil. Sautee desired vegetables/meats until just tender/cooked. In a large bowl whisk 6 eggs and a pinch of salt, then egg mix to the skillet. Do not mix. Let it cook over a medium heat for about 3-4 minutes. Then transfer to the oven.
Bake on 375 for about 15 minutes, or until the eggs are set and the top is lightly golden around the edges.
Make sure to use an oven mitt! (sounds silly but so many people forget when using a pan in the oven).
Allow the frittata to cool before enjoying!