Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).#ovenbakedrecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 12 eggs 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt) ½ teaspoon salt 1 cup (4 ounces) grated or crumbled cheese 3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens) 1 tablespoon olive oil Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill) etc etc etc
Instructions:
Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
Tidak ada komentar
Posting Komentar