Never whipped up a frittata? If you haven’t, you should! And you can any time of the day. Frittatas are a super-fast, minimal prep time meal loaded with healthy protein and veggies – and they’re so easy and inexpensive to make for breakfast, lunch or dinner.
How to make this one-dish wonder with healthy and flavorful variations the everyone at the table will love. Here’s how to have it on the table in 30 minutes flat.
Step 1 – Chop and sauté your vegetables
Grab your cast iron skillet (10-inch is good) and heat up a drizzle of olive oil over medium heat. Preheat your oven to 350º. Then chop up and add any of the following to your skillet:
Fresh red onion.
Sliced baby bella mushrooms.
Chopped kale or spinach.
Drained roasted red peppers.
Cooked cauliflower or broccoli.
Fresh zucchini or squash.
Step 2 – Whisk the eggs, add the extras
Pour in 12 eggs, lightly whisked with 1/2 cup milk and seasoned with any of these for some extra flair:
Salt & freshly ground pepper.
Chopped dill.
Freshly chopped basil or oregano.
Dried or fresh thyme.
Chili flakes.
Minced parsley.
Step 3 – Top with paprika and cheese
Cook for two minutes over medium heat to let the bottom set. Next, before you slide it in a 350º oven, top with any of these final flavor boosters:
Sprinkle of smoked paprika.
Crumbled feta.
Shredded smoked Gouda.
Grated Parmigiano Reggiano.
Shredded sharp Cheddar.
Crumbled bleu cheese.
Step 4 – Cook, brown and slice
Cook for 20-25 minutes. Watch like a hawk during the final 5 minutes so you don’t overcook! Like browned cheese on top? Throw on your broiler for a burst for golden perfection. Let sit for 5 minutes before slicing into six wedges.
Dinner is served!
Pair with a crusty whole-grain baguette and a healthy crisp, green salad that’s dressed to perfection.
“Frittatas are one of the easiest ways you can get your veggies and protein,” Di Fabio says. “And when a recipe is this simple, it makes keeping your whole family on track health-wise pretty simple, too.”