Description
This versatile frittata recipe features a basic egg mixture cooked with almond milk and garlic, baked to perfection with a variety of vegetable and cheese combinations. Choose from five flavorful variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese, each offering a delightful twist to a classic Italian-style baked egg dish. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Basic Frittata Recipe:
- 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, plus more for sprinkling
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
Variation #1: Broccoli Feta
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ teaspoon smoked paprika
- ¼ cup crumbled feta cheese
Variation #2: Roasted Red Pepper & Spinach
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
Variation #3: Spring Veggie
- 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
Variation #4: Mixed Mushroom & Tarragon
- 1 shallot, chopped
- 12 ounces mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
Variation #5: Caprese
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s hot and ready for baking the frittata to a perfect set and golden finish.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until well combined and slightly frothy. Set this mixture aside while you prepare the selected vegetable variation.
- Broccoli Feta Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, broccoli, a pinch of salt and pepper, and cook, stirring occasionally, until broccoli is tender yet bright green, about 5 to 8 minutes. Stir in smoked paprika, pour in the egg mixture, and gently shake the pan to evenly distribute. Sprinkle with crumbled feta cheese and transfer to the oven. Bake for 15 to 20 minutes until eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped shallot with a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach, sauté until spinach wilts. Pour in the egg mixture, gently shake to distribute evenly, then sprinkle crumbled feta cheese on top. Bake 15 to 20 minutes or until eggs are fully set. Season and serve.
- Spring Veggie Variation: Warm ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, asparagus, pinch of salt and pepper, and cook stirring occasionally until asparagus is tender and bright green, about 5 minutes. Stir in peas, pour in egg mixture, gently shake to distribute evenly. Add halved mini mozzarella balls and crumbled feta cheese on top, then bake 15 to 20 minutes until set. Season and serve.
- Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped shallot, pinch of salt and pepper, cooking until beginning to soften, about 3 minutes. Add chopped mixed mushrooms and cook, stirring occasionally, until soft and tender, about 8 minutes. Stir in chopped tarragon. Pour in egg mixture, gently shake pan to distribute evenly. Sprinkle grated pecorino cheese on top and bake 15 to 20 minutes until eggs are set. Season and serve.
- Caprese Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped shallot with a pinch of salt and pepper and cook until translucent, about 5 minutes. Add halved cherry tomatoes and half of the sliced basil; stir briefly. Pour in the egg mixture, gently shake pan to distribute evenly. Add halved mini mozzarella balls on top and bake 15 to 20 minutes or until eggs are set. Remove from oven, top with remaining basil, season to taste, and serve.
Notes
- The recipe works equally well with 6 to 8 eggs depending on skillet size and desired frittata thickness.
- A cast-iron skillet is preferred for even heat distribution and oven safety, but any oven-safe skillet can be used.
- Use fresh herbs like tarragon, basil, or chives for enhanced flavor in variations.
- Cooking times may vary slightly depending on oven and skillet size; the frittata is done when eggs are fully set and lightly golden.
- Leftover frittata can be stored in the refrigerator for up to 3 days and is excellent served cold or reheated.
