Description

A versatile and delicious frittata recipe featuring a simple base of eggs, almond milk, and garlic, with five creative vegetable and cheese variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese. Prepared in a cast-iron skillet and finished in the oven, this dish is perfect for breakfast, brunch, or a light meal.

Ingredients

Scale

Base Ingredients

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 and cooking)

Broccoli Feta Variation

6 scallions (chopped)
2 cups chopped broccoli or broccolini
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese

Roasted Red Pepper & Spinach Variation

1 shallot (chopped)
2 roasted red bell peppers (chopped)
2 cups spinach
⅓ cup crumbled feta cheese

Spring Veggie Variation

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

Mixed Mushroom & Tarragon Variation

1 shallot (chopped)
12 ounces mixed mushrooms (chopped)
¼ cup chopped tarragon
⅓ cup grated pecorino cheese

Caprese Variation

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 to prepare for baking the frittata.
Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until the mixture is well combined and slightly frothy. Set this aside.
Choose Variation and Sauté Vegetables: Depending on your preferred variation, heat olive oil in a 10 or 12-inch cast-iron skillet over medium heat and sauté the specified vegetables and aromatics until tender or translucent, seasoning with salt and freshly ground black pepper. For example, broccoli and scallions for the Broccoli Feta variation, or shallots and roasted red peppers for the Roasted Red Pepper & Spinach.
Add Herbs and Spices (if applicable): Stir in additional spices or herbs like smoked paprika or tarragon based on the chosen variation to enhance flavor.
Combine Egg Mixture with Vegetables: Pour the prepared egg mixture over the cooked vegetables in the skillet. Gently shake the pan to evenly distribute the eggs throughout the vegetables.
Add Cheese Toppings: Sprinkle the appropriate cheeses such as feta, mozzarella, or pecorino over the egg and vegetable mixture evenly.
Bake the Frittata: Place the skillet in the preheated oven and bake for 15 to 20 minutes or until the eggs are fully set and cooked through. The top should be slightly golden and firm to the touch.
Season and Serve: Remove the frittata from the oven, season with additional salt and pepper if desired, add finishing touches like fresh basil for the Caprese variation, and serve warm.

Notes

Use 8 eggs instead of 6 if cooking in a 12-inch skillet to ensure proper thickness.
Cast-iron skillets are recommended for even cooking and easy transfer to the oven.
Feel free to substitute almond milk with any preferred milk or non-dairy alternative.
The frittata can be customized with your favorite vegetables and cheeses beyond the suggested variations.
Check the frittata at 15 minutes to avoid overcooking, as ovens can vary.
Leftovers can be refrigerated and enjoyed cold or reheated gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian-inspired

Keywords: frittata, breakfast, brunch, vegetarian, egg dish, skillet, baked eggs, healthy breakfast, vegetable frittata, easy recipe