Whether your frittata is for a fancy brunch or an easy weeknight dinner, this basic recipe will give you perfect results with whatever you've got on hand. There are 2 keys to success. 1) This is no time to count calories. Use full fat milk and don't go skimpy on the cheese. 2) Use an oven safe skillet like cast iron.
1/2 cup milk
1/2 cup diced onions, leeks or shallots
1 cup shredded cheese (I like a mix with Fontina or cheddar and Parmesan but any cheese will work. Sprinkling a little extra Parmesan on top after it's started baking will give you a lovely golden top.)
Up to 3 cups of veggies like cherry tomatoes, spinach, mushrooms, broccoli, zucchini, and peppers.
Up to a cup of cooked meats you may have around. Last night's left over steak will work, and so will some crumbled up bacon.
Herbs and seasonings. We really love using Piment d'Ville because it is so amazing with eggs.
Comments will be approved before showing up.