I think every healthy chef should have a good, basic recipe for a frittata. You can put anything you want in them, you can eat them for any meal, and they are always a hit with the whole family. If you’ve offered to bring a meal to someone who just had a baby, is sick, grieving, etc., and you draw a blank on what to make – make a frittata! Again, they can eat it for any meal, and it freezes well if they have a lot of meals coming their way at once.
Frittatas are also a great “clean out the fridge” meal – little bits of veggies, cheese, herbs, maybe a couple of pieces of bacon…you get the drift. And, as if frittatas weren’t perfect enough, they are a fantastic make-ahead meal, so all you have to do is pop it in the oven at the end of the day.
So, here is the basic recipe… Are you ready? You might need to write this down…😂
- 6 pasture-raised eggs
- 1 cup of milk
- Plus any combination of veggies, cheese, herbs, and/or meat
Preheat oven to 350 degrees. Beat eggs with milk. Arrange fillings in a pie dish (veggies, cheese, etc.). Pour egg mixture into pie dish. Bake for 30-40 minutes until set. Cool 5 minutes before cutting.
Some ideas to get your (salivary) juices flowing:
The Classic – ham, broccoli, cheddar, and dry mustard
The Greek – sauteed spinach, kalamata olives, tomatoes, feta, and basil
The Modern – sauteed kale, prosciutto, and goat cheese
But you can even make it more simple. Going out of town tomorrow and need to use up your eggs, milk, and shredded cheddar? Boom. Cheese Frittata. Fancy scrambled eggs and cheese…some might not call it a frittata, but I will. I believe in you! Anyhoo, I’m not going to give too many away because I have some CFCP originals coming atcha soon (and they are way better than Cheese Frittatas). And they are almost always the result of a fridge clean-out situation. So stay tuned!