Simple Frittata
Is it breakfast? Is it dinner?
We love this easy frittata for any time of day. Packed with any kind of protein and whatever veggies you have on hand, this simple dish is ready in 30 minutes. We like to make half broccoli cheddar (for the kids) and half red pepper garlic (for the adults)!
What You’ll Need
½ lb thinly sliced red or yukon potatoes
8 eggs, whisked
¼ cup milk, half & half or heavy cream
1-2 cups of diced vegetables such as broccoli, bell peppers, mushrooms, leeks
½ cup cooked, crumbled bacon or sausage, or chopped ham
½ cup shredded cheese such as cheddar, colby, or mozzarella
2 Tablespoons fresh herbs, such as parsley or dill (optional)
2 Tablespoons unsalted butter or olive oil
Kosher salt & freshly ground pepper, to taste
How to Make It
Preheat oven to 400 F. Heat a 10” oven-proof skillet over medium-high heat. Add butter or oil and allow to coat the pan.
Place the sliced potatoes evenly into the pan. Cover and cook for 5-7 minutes without disturbing, until the potatoes start to soften and develop a little color on the bottom.
While the potatoes cook, whisk the eggs with the milk/cream, herbs, salt & pepper. Set aside.
Turn off the stovetop. Sprinkle the vegetables and (optional) meat evenly over the cooked potatoes, then top with the cheese, if using. Carefully pour the egg mixture over top of the vegetables and immediately place into the preheated oven.
Bake for 15-20 minutes, until the center is set but still slightly wobbly. Allow to cool for ~5 minutes before slicing into wedges and serving.
