I love any excuse to cook for a get together and brunch is my favorite meal to cook for. It’s the highlight of any weekend and this frittata is the star of the show! The basic recipe is easy and you can add as much or as little veggies, meats and cheeses that you want. It goes the best with mimosas, but of course can be eaten by itself or with any of your favorite breakfast sides!
WHAT YOU’LL NEED
– Salt, garlic salt, pepper, extra virgin olive oil
– 8 large eggs, whisked
– ½ cup milk
– ½ cup whatever cheese you prefer – this is where you can add as much or as littler depending on your preference
– A large skillet or glass pyrex pan
– Whatever veggies and/or meats you love – my favorite frittata combo is onion, red pepper, spinach, mushrooms, turkey sausage, and feta cheese. Customize your own!
HOW YOU’LL MAKE IT
1. Preheat your oven to 350 degrees
2. Prepare your veggies and/or meat. I sauté half a sweet onion, half a red pepper, 3 cups of spinach and 2 cups of chopped mushrooms in extra virgin olive oil with garlic salt, pepper and garlic.
3. I also sauté 8 oz. turkey breakfast sausage to add in with my veggies. This is where you can substitute in whatever meat you prefer! Or leave out the meat altogether.
4. Whisk 8 large eggs, add milk, cheese and mix well.
5. Add your veggie/meat mixture to your eggs and gently fold together.
6. Pour into your skillet, top with your cheese and let it cook over medium heat until the edges of egg begin to pull away from the skillet. Transfer the skillet to the oven and let cook for about 18 – 20 minutes. If you don’t have a skillet, lightly grease a glass pyrex pan and add mixture, leaving a half inch of room for the egg mixture to cook and rise a little. Top with your cheese and bake in the oven for about 20 – 25 minutes.
Use your imagination and create any variation of frittata you want, whether it’s a simple veggie, flavorful greek, meatlovin’ with extra cheese, or a potato hash!
XO, ALEX
