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We raise chickens, so I am always looking for ways to use up a bunch of eggs at once. A Egg Frittata sure does the trick!

It's always a crowd favorite, and makes great leftovers too! Easy to take a slice to work along side a fresh salad for lunch. It's a perfect meal for breakfast, lunch, brunch, or dinner!  There are endless combos and possibilities to a frittata. So use up your leftovers, or come up with a new twist, to an old classic! 

Ingredients:

 

12 -13 Eggs or Equivalent Measurements of Egg Beaters

3/4 c. Grated Parmesan Cheese

Kosher Salt & Pepper to taste

*Optional* Dash or two of Tabasco or Sriracha Sauce

 

Add any combo of sauteéd vegetables and/or meats:

Onions

Garlic

Zucchini

Spinach

Kale (ribs removed)

Tomatoes

Mushrooms

Yellow Squash

Potatoes (cooked through)

Etc.

 

 

 

Bacon

Sausage

Ham

Lean Turkey Sausage

Hot Italian Sausage

Etc.

 

 

Additional Add-in's:

Feta Cheese

Goat Cheese

Fresh Basil

Fresh Mozzarella

Apples (Diced and Sauteéd)

   (Great with sausage)

Etc.

 

** There are really no set rules to a great Frittata, just have fun trying new and favorite combos!**

 

Pre-Heat oven to 350 Degrees F. 

 

Grease a deep glass pie plate with non-stick spray or muffin tins. In a large bowl, whisk together eggs with salt and pepper to taste. Blend in Parmesan Cheese. Mix well and set aside.

 

In a sauteé pan, on medium heat, add chosen vegetables. Continue cooing until they are tender and cooked through. Remove from heat. Add any additional add-ins at this time. 

 

Add a nice amount of sauteed vegetables (mixture) to the bottom of the pie plate (approx 2 cups) , or muffin tins Enough to cover the bottom(s) nicely. Carefully pour egg mixture over vegetables. You should be able to use all the egg mixture in the pie plate. If not, reserve for scrambled eggs or omelet.  If using a muffin tin, divide among 12 cups evenly.

 

Place in 350 degree oven and bake for 30-45 minutes, in a greased (pie plate), and 15-20 minutes in the muffin tins. Cook until firm to the touch and golden brown and not jiggly in the center. Let cool and enjoy. Try not to over bake or they will be dry. 

 

**You could also use a 9 x 13 pan if you have a lot of ingredients or a large crowd to feed**

 

Frittata make great leftovers, and stores great for 4-5 days in the refrigerator. 

 

 

 

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