We’re kicking off our New Year’s healthier living regime with this Everything (but the kitchen sink) Frittata. It is just that easy, all your leftover veggies combined with eggs - bada-bing, bada-boom! Serve with a side salad and a crusty baguette for a delightful brunch or lunch dish. Enjoy! xoxo Kirsty
Ingredients for one 9-1/2” (24cm) frittata which serves 3-4 for lunch.
You can use a smaller oven-proof pan for a slightly thicker result, or you can be a super-prepper and bake these in muffin tins (see Note below), making easy meals on the go!
2 tablespoons butter
8 eggs
1/4 cup (60ml) milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups leftover cooked veggies (volume will vary, but aim for 2 large handfuls). We used mushrooms, zucchini, sliced boiled potatoes, peppers, & cherry tomatoes - anything goes!
1 large handful of baby spinach, or 1/2 cup frozen spinach
1/2 cup goat cheese or feta, crumbled
Other optional add-ins which would be delicious are smoked salmon, ham, different cheeses, any veggies!
Preheat the oven to 350F (180C).
In a 9-1/2-inch or 24cm oven proof skillet, melt the butter over medium heat and swirl it around the pan. Whilst the butter is melting, lightly whisk the eggs with the milk, salt and pepper until just combined. Don’t over-beat or the frittata will puff up in the oven and then deflate when you take it out. Add your veggies to the pan, including the spinach, and then pour the egg mixture into the pan.
Allow the mixture to cook so that the sides start to solidify and will release from the side of the pan, about 4-5 minutes. Sprinkle over the feta and put the whole pan in the oven. Bake for 15-18 minutes, until the center looks just solid, but is still has a little wobble. Remove the pan from the oven and allow it to rest for 2 minutes before cutting it into slices. This would also be delicious with a towering heap of arugula salad on top. We served ours with a sliced avocado, and a side of shaved red cabbage.
NOTE: If you’re making individual frittata muffins, spray a 12-hole muffin tin with a non-stick spray. Divide the veggies amongst the holes and pour the filling 3/4 of the way to the top. Bake for 15-18 minutes.
