This frittata fits in with my weekday food philosophy perfectly: It’s fast, simple, has plenty of vegetables, and is customizable to fit everybody’s preferences. This particular recipe is vegetarian, but you can easily add ham or bacon if you’re a meat-eater. I’ve also made lighter versions with less cheese (which makes me sad because of my well-documented love of cheese) or 1% milk. I wouldn’t recommend skim milk because you’ll lose some of the creaminess that makes this recipe delicious, but if you’re cutting calories you can make it work.
I originally had another recipe planned for this week, but after getting some feedback on our RWC Facebook page (have you joined us yet? It’s such a smart and creative community) I decided to share this one instead. It just gives me more time to perfect it!
There’s also a sentimental reason I love this recipe: When my son was about one and a half, he would say “Mama make a ‘tatta with ‘cados! Mmmmmmm!” and want to help me whisk the eggs. It makes me smile every time I remember it. Of course, last week when I said “Let’s make a ‘tatta” he replied, “Mommy, it’s a frittata,” because OBVIOUSLY when you’re three you can correctly pronounce words and your mama is silly.
- 12 cage-free eggs
- 1/2 cup 2% milk
- 1/2 cup mushrooms
- 1/4 cup chives
- 1/2 cup tomatoes
- 1 cup fresh spinach. lightly packed
- 1 clove garlic
- olive oil or cooking spray for the pan
- salt and pepper to taste
- 1 tbsp of paprika
- 1/2 cup shredded cheddar cheese, and more to sprinkle over the top
- 1 avocado for topping
- Nonstick pan without a coated handle or a cast-iron pan (rubber-coated handles may partially melt in the oven. Trust me…)
- Preheat the pan over medium heat with about one teaspoon of olive oil, or coated well with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- Prep your veggies
- Clean and slice your mushrooms. No need to remove the stems this time.
- Chop the tomatoes into large bite-sized pieces. They shrink when cooking, so no need to dice them finely.
- Remove the stems from the spinach
- Cut the chives. I usually just use kitchen scissors so as not to smash them too much.
- Slice the avocado into thin slices.
- Dice the garlic, or run it through a garlic press.
- Add the mushrooms and garlic to the pan, and cook until just browned, then add the tomatoes and cook them until softened (about 5 minutes in all.)
- Add the spinach and cook until just wilted.
- While your vegetables are cooking, get out a large bowl. Add the eggs, milk, cheese, chives and seasoning and whisk with a fork until just combined. This is where the “fluffy” part comes in; it’s so important to not over-whisk or overcook the eggs or this becomes flat, dense, crumbly, chewy, and sometimes a combination of all of them.
- Make sure your pan is still well-coated with nonstick spray or oil; if not, add a little more so the eggs don’t stick. Pour the egg mixture over the vegetables in the pan, stirring just slightly to combine.
- Once the mixture has begun to bubble and the edges have set, remove the pan from the stovetop and put it in the oven (usually about 10 minutes.) Cook for about 10-12 minutes or until firm and just barely tinged brown.
- If you’re adding cheese to the top, sprinkle it on top during the last couple of minutes of cooking.
- Remove from the oven, top with sliced avocado, slice into wedges and serve hot.
You may have noticed I tagged this as breakfast, lunch, and main dish. I honestly couldn’t decide because I’ve eaten it for all of three of those meals! We ate it for dinner with whole-wheat toast and olive oil butter (speaking of butter, have you checked out Casandra’s post on compound butter? Drool!) The next day, my son ate a wedge for breakfast, and I took leftovers for lunches for two days.
What’s your favorite frittata topping? I think spring peas would be a nice addition, but I could see going in a totally different direction, too. I’ve put a drizzle of sriracha on before as well, so maybe a super spicy frittata? Share yours in the comments.
Have a great week, RWC!