Advantages of Making a Frittata
A frittata is like an omelet or quiche but lazy and forgiving. It’s lazy because the recipe is easy, and you don’t have to do the tricky omelet fold. It’s also forgiving since you don’t have to make a crust, and all veggie and cheese combinations taste great. Try making this lazy egg frittata recipe on a Sunday when you don’t feel like doing anything. It’s great with your favorite omelet, quiche ingredients, or forgotten vegetables in the fridge.
Favorite Ingredient Combinations
- Parmesan cheese
- feta cheese
- yellow squash
- red onion
- Mexican pork chorizo (Cacique is my favorite brand) or use breakfast sausage-regular or plant-based
Other ingredients that work well: mushrooms, red peppers, broccoli, and asparagus, but best of all, use any leftover vegetables is in the produce drawer. Additionally, many kinds of cheese work well – try grated cheddar or swiss cheese.
- mixing bowl
- oven-safe and broiler-safe skillet
- The cooktop and broiler method is my favorite because the broiler gives that beautiful golden brown finish to the top. However, it can be tricky because one minute is too long, and you will have a charred top.
- Another option is the cooktop and oven method for anyone that does not have a broiler or is nervous about using one. The recipe below provides these options.
Can Frittata Be Made Ahead?
You can make the frittata recipe ahead, leave it in the pan on the counter for up to one hour and serve at room temperature. Another option is to make earlier but warm it on the stovetop for a few minutes.
If made ahead longer than one hour, bring to room temperature and store covered in the refrigerator—either heat on the stove or individual pieces in the microwave.
Saute vegetables in skillet.
Place spinach on vegetables and wilt.
Cook sausage in seperate pan. Drain and sprinkle over vegetables.
Whisk eggs and mix in cheeses.
Add eggs to skillet and cook.
Place frittata under broiler.