Great for serving brunch or having eggs for days

Breakfast, and coffee, are the key to starting every day off strong in my book! Many of you have asked for recipes or ideas for frittatas so I hope this serves you well. In this post, I’ll provide a few tips and tricks for frittata making along with ideas and cooking instructions.

Frittatas have become a favorite for a weekend brunch with friends or family or eggs for days to fuel weekday breakfasts. You can load them up with meats, cheeses and vegetables of your liking. My favorite is to pack them with vegetables, often whatever I have in the refrigerator, and usually some cheese.

Healthy fats mixed with your eggs are a key to getting the creamy rather than spongy texture. This is most often achieved with milk, heavy cream or yogurt. I have recently also started using cottage cheese and even tried coconut cream for a non-dairy option which worked well! In dedication to using up leftovers in my frittata, I even used guacamole as a substitute and was pleased with how it came out. One thing to note about that, like all avocados do, it did begin to look a little off-colored after a couple of days. Just remember, non-fat versions will not work as well so do yourself the favor of not skimping here.

As I mentioned, I love to fill up my frittatas with veggies, but be sure to cook them first! Some veggies will be alright raw by the time the eggs cook, but many will either not be cooked completely and/or release too much water while cooking leaving your frittata with a less than ideal consistency.

There are also many ways you can prepare your frittata so try a few and see what is best for you. Probably my favorite although not necessarily what I do most often is to start on the stove, finish in the oven. This is best in a cast iron skillet and allows you to cook most veggies and then add your egg mixture and into the oven. You can also bake your frittata in either a baking dish or muffin tin. By simply baking in a baking dish, it simplifies the process especially when you’re using leftovers to fill your frittata. Muffin tins are great for on-the-go simplicity but for some reason I’ve never liked them quite as much.

Frittata is great to eat on its own or served with sliced avocado, fresh fruit or smoothie, greens, or a slice of bread, gluten free of course. (see: Zucchini bread).

Ingredients for Basic Frittata:
– Eggs (1 dozen)
– Dairy (1/2 cup dairy or non-dairy alternative)
– Veggies (up to 2 cups)
– Cheese (up to 1 cup)
– Salt
– Pepper
– Cooking oil/fat (coconut oil, ghee)       

Kitchen Items You’ll Need:
– Knife               
– Cutting Board               
– Cast Iron Skillet / Baking Dish / Muffin Tin             
– Mixer or Blender        

Cooking Instructions:               
1. Chop and cook (if appropriate) veggies
2. Lay veggies in bottom of cast iron or greased baking pan    
3. Mix or blend eggs with dairy of your choice. Pour into pan on top of veggies. If veggies move around when you do this, mix to ensure they are evenly spread out.
4. Cook at 350 degrees for 25-30 minutes if baking / 425 for 10 minutes if stovetop to oven in cast iron

Suggestions for Frittata Combinations:
– Spinach, sun-dried tomatoes, mushroom, mozzerella
– Kale, cherry tomatoes, mushroom
– Broccoli, red onion  
– Tomato, basil
– Bacon, spinach, cheddar
– Sausage, spinach, red pepper, cheddar