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Master Frittata-Frittata DIY

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An easy and tasty frittata. It's also a great way to use up your leftover vegetables from the day before to make a delicious breakfast. It's very versatile, you can pretty much add any veggies or cooked chicken, or seafood, etc...

Yield

4
servings

Prep

10
min

Cook

40
min

Ready

60
min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 large eggs
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½ cup milk, low-fat
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1 tablespoon all-purpose flour
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salt and black pepper
freshly ground pepper
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3 cups vegetable and meat combination, see direcition about how to prepare them
¼ cup herbs
freshly chopped
*
spices
and aromatics
*
cup cheese
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1 ½ tablespoons olive oil
or more as needed
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Ingredients

Amount Measure Ingredient Features
8 large eggs
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118 ml milk, low-fat
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15 ml all-purpose flour
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1 x salt and black pepper
freshly ground pepper
* Camera
3 cups vegetable and meat combination, see direcition about how to prepare them
59 ml herbs
freshly chopped
*
1 x spices
and aromatics
*
158 ml cheese
* Camera
23 ml olive oil
or more as needed
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Directions

Frittata DIY:

For Vegetable and Meat:

Choose 3 or more following ingredients for up to 3 cups:

Asparagus, steamed and cut into 1½-inch pieces

Roasted Red Bell Pepper: Peeled and cut into ¼ inch strips

Chorizo: Cut into small slice and browned

Fresh Mushrooms: Cut into ¼ inch slices and sauteed with garlic if desired

Leeks or Onions: Thinly sliced and sauteed

Pancetta or Bacon: Cut into ¼ inch dice and sauteed

Potatoes: Peeled boiled, and cut into ¼ inch slices.

Spinach, Arugula or Kale: Trimmed, sauteed, drained and chopped

For Cheeses:

Choose 1 or 2 or more for ⅔ cup

Feta, Fotina, Fresh and soft goat cheese, Fresh ricotta, Parmesan, or any your favorite cheese

For Aromatics and Spices:

Choose 2 or more

Crushed red pepper flakes: ¼ ½ teaspoon, or to taste.

Garlic: Minced, 1 teaspoon, sauteed, or to taste.

lemon Zest: Finely grated, 1 teaspoon

Scallions: Thinly sliced, ¼ cup, sauteed

Paprika or Smoked Paprika: ½ teaspoo

Fresh Herbs:

Choose 2 or more for ¼ cup

Basil, Chives, Dill, Marjoram, Mint, Parsley

To make the frittata:

Arrange a rack in the center of the oven and preheat to 350℉ (180℃).

In a bowl, lightly whisk the eggs with your milk, the flour, about 1 teaspoon salt, and several grinds of pepper. If you are going to use salted cheeses, then reduce the amount of salt to ½ teaspoon now.

Combine your favorite ingredients from the lists with the egg mixture, folding them gently.

Allow any cooked ingredients to cool a bit before you add them to the eggs. Don't overcook them.

Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.

Wen the oil is hot, add the egg mixture, spreading everything evenly.

Reduce the heat to medium-low, cover and cook about 10 minutes, reduce the heat to low, go on cooking until the eggs are set about 1-inch in from the sides of the pan, another 15 to 20 minutes.

Uncover the pan and continue cooking frittata in the oven until the top is puffed and completely set, about 15 to 20 minutes.

Remove the pan from the oven, let cool for about 5 minutes.

Run a rubber spatula around the sides of the pan to loosen the frittata.

Split it out of the pan and onto a cutting board or a plate.

Cut and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 20566% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 425mg 142%
Sodium 154mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 11% Vitamin C 0%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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