Description

This classic frittata recipe features fluffy eggs mixed with almond milk and garlic, baked to perfection with a variety of vibrant vegetable and cheese combinations. Choose from five delicious variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese. Each variation is cooked in a skillet and finished in the oven for a wholesome and flavorful meal perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale

Basic Frittata

6 large eggs (use 8 eggs for a 12-inch skillet)
¼ cup unsweetened almond milk (or any milk)
2 garlic cloves (minced)
¼ teaspoon sea salt (more for sprinkling)
Freshly ground black pepper (to taste)
Extra-virgin olive oil (for drizzling and cooking)

Broccoli Feta Variation

6 scallions (chopped)
2 cups chopped broccoli or broccolini
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese

Roasted Red Pepper & Spinach Variation

1 shallot (chopped)
2 roasted red bell peppers (chopped)
2 cups spinach
⅓ cup crumbled feta cheese

Spring Veggie Variation

4 spring onions or scallions (chopped)
½ cup chopped asparagus (tender parts)
½ cup frozen peas (thawed)
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese

Mixed Mushroom & Tarragon Variation

1 shallot (chopped)
12 ounces mixed mushrooms (chopped)
¼ cup chopped tarragon
⅓ cup grated pecorino cheese

Caprese Variation

1 shallot (chopped)
2 cups halved cherry tomatoes
¾ cup halved mini mozzarella balls
½ cup sliced fresh basil leaves

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the frittata.
Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until the mixture is smooth and well combined. Set aside.
Broccoli Feta Variation: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, broccoli, a pinch of salt, and pepper. Cook, stirring occasionally, for 5 to 8 minutes until the broccoli is tender but still bright green. Stir in smoked paprika. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle crumbled feta on top. Transfer skillet to the oven and bake for 15 to 20 minutes, or until eggs are set. Season to taste and serve.
Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add chopped shallot with a pinch of salt and pepper, cooking about 5 minutes until translucent. Add chopped roasted red peppers and spinach, sautéing until spinach is wilted. Pour in egg mixture, shaking the pan gently to distribute. Sprinkle with feta cheese. Bake in the oven for 15 to 20 minutes until eggs are set. Season and serve.
Spring Veggie Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add chopped scallions, asparagus, and a pinch of salt and pepper. Cook for about 5 minutes until asparagus is tender but bright green. Add thawed peas, then pour in the egg mixture evenly. Top with mozzarella balls and crumbled feta. Bake for 15 to 20 minutes until set. Season to taste and serve.
Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil in the skillet over medium heat. Add chopped shallot with salt and pepper and cook about 3 minutes until starting to soften. Add chopped mushrooms and cook for about 8 minutes, stirring occasionally, until soft. Stir in chopped tarragon. Pour in the egg mixture, gently shaking to distribute. Sprinkle grated pecorino cheese on top. Bake for 15 to 20 minutes until eggs are set. Season and serve.
Caprese Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add chopped shallot with a pinch of salt and pepper, cooking about 5 minutes until translucent. Add halved cherry tomatoes and half the sliced basil, stir briefly. Pour in egg mixture and gently shake to distribute. Add mozzarella balls on top. Bake for 15 to 20 minutes until set. Remove from oven, top with remaining basil leaves, season to taste, and serve.

Notes

This recipe provides a versatile base for a classic frittata, perfect for customizing with your favorite vegetables and cheeses.
Use a cast-iron skillet for even heat and easy transition from stovetop to oven.
Adjust the egg quantity to 8 if using a 12-inch skillet for a thicker frittata.
Be sure to preheat the oven to ensure even cooking and proper setting of the eggs.
Season each variation to taste with additional salt and pepper as needed before serving.

Nutrition

Serving Size: 1/4 frittata (approximately 150g)
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 14g
Cholesterol: 280mg