Frittata Simple Guide (Printable Recipe)

Delicious and versatile frittata ideas perfect for any meal from brunch to dinner using fresh vegetables and cheese.

# Ingredients You'll Need:

→ Base Mixture

01 - 6 large eggs
02 - 1/4 cup unsweetened almond milk
03 - 2 garlic cloves, minced
04 - 1/4 teaspoon sea salt
05 - Freshly ground black pepper, to taste
06 - Extra-virgin olive oil, for drizzling

→ Variation: Broccoli & Feta

07 - 6 scallions, chopped
08 - 2 cups chopped broccoli
09 - 1/8 teaspoon smoked paprika
10 - 1/4 cup crumbled feta cheese

→ Variation: Roasted Red Pepper & Spinach

11 - 1 shallot, chopped
12 - 2 roasted red bell peppers, chopped
13 - 2 cups spinach
14 - 1/3 cup crumbled feta cheese

→ Variation: Spring Veggie

15 - 4 scallions, chopped
16 - 1/2 cup chopped asparagus
17 - 1/2 cup frozen peas, thawed
18 - 1/2 cup halved mini mozzarella balls
19 - 1/4 cup crumbled feta cheese
20 - 1/4 cup chopped tarragon or chives

→ Variation: Mixed Mushroom & Tarragon

21 - 1 shallot, chopped
22 - 12 ounces mixed mushrooms, chopped
23 - 1/4 cup chopped tarragon
24 - 1/3 cup grated pecorino cheese

→ Variation: Caprese

25 - 1 shallot, chopped
26 - 2 cups halved cherry tomatoes
27 - 3/4 cup halved mini mozzarella balls
28 - 1/2 cup sliced fresh basil leaves

# Steps to Follow:

01 - Preheat the oven to 400°F.
02 - Whisk together eggs, almond milk, minced garlic, sea salt, and black pepper until well combined. Set aside.
03 - Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add scallions, broccoli, salt, and pepper. Cook for 5–8 minutes until broccoli is tender. Stir in smoked paprika, pour in egg mixture, shake pan gently, sprinkle with feta, and bake for 15–20 minutes until eggs are set.
04 - Heat 1/2 tablespoon olive oil in a cast-iron skillet over medium heat. Add shallot, salt, and pepper. Cook for 5 minutes until translucent. Add red peppers and spinach; cook until spinach wilts. Pour in egg mixture, shake pan, top with feta, and bake for 15–20 minutes.
05 - Heat 1/2 tablespoon olive oil in a cast-iron skillet over medium heat. Sauté scallions, asparagus, salt, and pepper for 5 minutes until tender. Add peas and egg mixture, shake pan, add mozzarella and feta, and bake 15–20 minutes until set.
06 - Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Sauté shallot with salt and pepper for 3 minutes. Add mushrooms and cook 8 minutes until soft. Stir in tarragon, pour in egg mixture, shake pan, top with pecorino, and bake 15–20 minutes.
07 - Heat 1/2 tablespoon olive oil in a cast-iron skillet over medium heat. Sauté shallot with salt and pepper for 5 minutes. Add tomatoes and half the basil, stir, pour in egg mixture, shake pan, top with mozzarella, bake 15–20 minutes. Garnish with remaining basil.

# Extra Tips:

01 - Spread vegetables evenly in the skillet before adding the egg mixture to ensure uniform distribution and avoid stirring later.
02 - Use approximately 1/4 cup vegetables per egg for optimal texture and balance.
03 - A well-seasoned or enameled cast-iron skillet is ideal for transferring from stovetop to oven and provides even heat distribution.
04 - Always use caution when handling the skillet post-oven; the handle remains hot. Cover with a kitchen towel or silicone grip.

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