What is a frittata? Really a frittata just a crust-less quiche – a big portion of fluffy, baked scrambled eggs and there’s no crust. It’s perfect for using up leftover veggies in the fridge and is great for feeding a crowd. Starting the frittata veggies in a cast iron lets you put the frittata straight into the oven and after it’s done, it can go straight to the table for serving. Serve it with some toppings like avocado, hot sauce, or salsa.
Ingredients
Heavy cream – Makes the frittata extra decadent! Feel free to substitute with alternate milks.
Meat – You could definitely add some proteins like sausage, chorizo, or bacon to this!
Vegetables – Other veggies that would be great in a frittata are onion, peppers, kale, or broccoli. You’ll just want to make sure to cook out your veggies to reduce the amount of water in the frittata so it doesn’t become bland and mushy.
Cheese – Top it with any cheese you like, or skip it all together!
Mushroom, Spinach, Cheddar Frittata
Equipment
- 1 10" oven safe pan
Ingredients
- 1 cup mushrooms diced
- 3 cups spinach packed
- 1/4 cup thyme
- 12 eggs
- 1/2 cup heavy cream
- 2 tsp salt
- 2 tsp pepper
- 1/2 cup cheddar cheese
Instructions
- In an oven safe pan, on medium heat, sauté mushrooms in some olive oil until wilted and all liquid has been cooked out.
- While mushrooms are cooking, mix eggs with heavy cream and salt and pepper.
- Preheat oven to 350F
- Add spinach to pan and stir until all spinach has wilted. While stirring, mix in a pinch of salt and pepper with the thyme to the mushrooms and spinach.
- After spinach has wilted, turn off the heat and pour in egg mixture.
- Gently stir eggs with spinach and mushrooms.
- Top with shredded cheddar cheese and bake for 20 minutes.
- The frittata will be very puffy when removed from the oven and will slowly deflate.
- Optionally, top with more thyme and allow to rest 10 minutes before serving.
Need to supplement your breakfast? Have some Banana Bread or Blackberry Rhubarb Muffins.