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May 5, 2014

Vegetable Frittata

This is the first time I’ve ever made a frittata and I am hooked! I always make quiche for special breakfasts, because I can make them way in advance. Frittatas can’t be made in advance, but because they don’t take much to make, they are a great option for when you are suddenly craving a big breakfast (like us last weekend). Like making quiche, there are so many options as to what you want to put in it–anything works. I used pretty much everything that was in my fridge: fresh spinach, mushrooms, onion, diced potatoes and peppers. Total time: 30 minutes or less.


olive oil

8 eggs

half and half/cream/milk

seasonings: salt, pepper, oregano, etc.

any vegetables (see my ideas above) or meat (sausage, bacon, ham, lox, etc.)

shredded cheese (I used cheddar)

Preheat oven to 350°. Heat a large (ovenproof) skillet on your stovetop with some oil over medium heat. Saute your vegetables/meat until tender. In a separate bowl, mix the eggs and add seasonings. Add a splash of half and half (or cream or milk) and mix in some shredded cheese. Pour the egg mixture into the skillet and give everything a quick stir. Then let it cook on the stovetop without any stirring for about 3-4 minutes, or until the top is no longer runny. Put the skillet into the oven and cook it for about 10 minutes, or until the frittata is set. Serve warm or at room temperature.

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