When I’m in the mood for eggs, and I want something more than scrambled or hard boiled; or when I want to make a delicious, super-easy meal, I whip up a frittata. A frittata is much like an omelette or crust-less quiche. It is typically served as a brunch, but my husband and I enjoy it for dinner. It makes a satisfying meal, and it offers me a way to use up left over vegetables I have hanging out in the fridge.
Traditionally, frittatas are made in a cast iron pan or oven-safe skillet. They begin on the stove-top and then they are transferred into the oven where the eggs finish cooking. I don’t own a cast iron skillet, so my version is made entirely in the oven. It is a super easy recipe, and you can easily adapt it to use any combination of ingredients you have on hand. Did I mention it was super easy? You pour everything into one baking dish, put it in the oven and wait for it to bake. Can it get any simpler than that?
Let’s get cooking- get the full recipe here
The first thing you want to do is preheat your oven to 375 degrees. Then lightly grease a 10″-11″ round baking dish and set aside. I use a stone baking dish because I like that it cooks evenly and holds the heat after it has been taken out of the oven.
Place onions and garlic in a food processor and pulse until they are minced. I used the food processor that came with my immersion blender. This is one of the most used tools in my kitchen. I love that it is compact, and I can easily store it under a cabinet.
Place egg whites, eggs, salt, black pepper, and milk in a bowl and stir with a whisk or use an immersion blender. I like to use an immersion blender because the eggs come out light and fluffy. A whisk works well, but the eggs aren’t as fluffy. I used organic whole milk in my recipe, but you could substitute with milk of your choice.
Heat a small skillet over medium heat. Add oil, and saute onions, garlic, and peppers until tender. Remove from heat and place in prepared baking dish. The peppers I used in my recipe were cubanelle peppers, but I think red bell peppers would taste delicious too, or you can use a combination of peppers. Sometimes I will mix red, yellow, and orange red bell peppers. I use what I have on hand at the time.
Layer in plum tomatoes and thyme. I used dried thyme because I didn’t have fresh thyme. If you have fresh thyme on hand, chop enough for 2 TBS.
Add crumbled goat cheese. Cream cheese could easily be substituted for the goat cheese.
Carefully pour egg mixture over cheese and bake for 30 minutes or until lightly golden brown. And that’s it. There is nothing left for you to do other than wait for your frittata to come out of the oven.
I hope you all LOVE this recipe. It is:
- Super easy to make
- Extremely versatile
- Loaded with lots of flavor
- Nutrient rich
- Insanely delicious
I paired this dish with a couple of slices of nitrate free center cut bacon and orange slices. But I think a small tossed salad would be great too.
If you try this recipe, let me know!