Frittatas

Looking for an easy, well balanced, one pot dish? Frittata is your answer. The frittata is versatile, simple, and quick. A well seasoned cast iron skillet and 35 minutes is all you need. Below you’ll find the basic directions, ingredients for a few of my favorites, and a few photos of frittatas from the past year.

Basic Ingredients

– 12 eggs – whisked and seasoned – I use Nature’s Seasons to season my eggs – 1 tsp per 12 eggs will be just about right.

– Meat, vegetables, and cheeses of your choosing.

– ***All frittatas serve 4-8 – or 2 for a week of meal prepping!

My Favorite Frittatas

1) Kathy’s Original – My mom’s tried and true recipe. An absolute go to.

  • 12 eggs – whisked and seasoned with Nature’s
  • 1 lb sausage – (We like Jimmy Dean Light) – browned in skillet
  • 1 head broccoli – chopped to bite size pieces
  • 1 can Rotel – drained
  • 1 small purple onion – chopped
  • 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brown sausage, added onion and broccoli until they begin to soften, add Rotel. Pour whisked and seasoned eggs over the top. Allow the mixture to begin to set while on the stovetop. This forms the “crust” of the dish. Place in the oven for 25 minutes. Remove from oven and sprinkle shredded cheese evenly over the top. Place back in the oven for 5-10 minutes until cheese is melted.

2) Sweet Potato, Green Onion, and Feta

  • 12 eggs – whisked and seasoned with Nature’s
  • 1 large sweet potato – peeled and spiralized OR sliced thinly (any potato will do!)
  • 1 bunch green onions – chopped (including white parts)
  • 8 oz goat cheese

Preheat oven to 350 degrees. Sauté sweet potatoes in 1 tsp olive oil for 5 minutes until they begin to soften. Pour whisked and seasoned eggs over the top. Sprinkle in crumbled goat cheese and sliced onions. Allow the mixture to begin to set while on the stovetop. This forms the “crust” of the dish. Place in the oven for 30-35 minutes until the center is set.

3) All Peppers

  • 12 eggs – whisked and seasoned with Nature’s
  • 2 large poblano pepper – diced
  • 4-5 hatch peppers – diced
  • 1-2 jalapenos – diced (seeds removed if you choose)
  • 1 can green chilies – liquid drained
  • 4 oz. cream cheese
  • 8 oz. queso fresco – crumbled
  • 1 tsp cumin
  • 1 clove garlic – chopped

Preheat oven to 350 degrees. Sauté all peppers in 1 tsp olive oil until they begin to soften. Add cumin and garlic and stir until fragrant. Blend seasoned eggs with softened cream cheese and half the queso fresco. Pour whisked and seasoned eggs over the top of your pepper mixture. Sprinkle remaining queso fresco on top. Allow the mixture to begin to set while on the stovetop. This forms the “crust” of the dish. Place in the oven for 30-35 minutes until the center is set.

4) Herby Spinach and Potato

  • 12 eggs – whisked and seasoned with Nature’s
  • 1 russet potato (peeled and thinly sliced)
  • 1 cup frozen spinach – defrosted and drained of excess liquid
  • 1 Tbsp dried parsley
  • 1 Tbsp dried dill
  • 1 Tbsp dried oregano
  • 1 clove garlic – chopped
  • 8 oz. crumbled feta

Preheat oven to 350 degrees. Sauté potatoes in 1 tsp olive oil until they start to soften. Whisk all remaining ingredients into eggs. Pour over potatoes. Allow the mixture to begin to set while on the stovetop. This forms the “crust” of the dish. Place in the oven for 30-35 minutes until the center is set.

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