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I had an epiphany the other day: a frittata is just a crustless quiche. My mind was blown. Never again will I be held back by my cupboard’s chronic crust deficiency! This frittata recipe is easy (mix all the ingredients together and bake), only dirties two dishes, and you can customize it endlessly. Any veggies laying around can be incorporated into a fluffy frittata with delicious results. The end product is versatile as well; why not take a slice of frittata, combine with cheese and bacon, and wrap it up in a tortilla for breakfast? Or try making muffin-sized mini frittatas so they’re more portable? Keep in mind that a frittata should keep for up to 5 days in the fridge in an airtight container.
Cook Time: 40 minutes. Serves: 6
Ingredients:
Egg mix:
12 eggs, beaten
1/3 cup heavy cream (or half and half)
Salt and pepper
1 cup cheese of your choice (feta is a great option)
Optional fillings:
Half an onion, sauteéd or caramelized
1 bell pepper, chopped
1 cup of spinach, chopped
1 cup ham or hamburger
One tomato, chopped or roasted
1/2 sweet potato, roasted
1 cup broccoli florets, chopped
Strips of bacon, cooked and chopped
1 cup mushrooms, thinly sliced
Handful olives or jalapenos
Dollops of ricotta cheese on top
Note: The filling ingredients are a starting point to give you ideas. You can swap in things you have or swap out things you don’t.Â
Method:
1)Preheat the oven to 375 F and grease your pie dish, Dutch oven, or oven-safe skillet. Whisk together your eggs, heavy cream, salt and pepper, and cheese until they are just incorporated. No need to overmix.
2)In a skillet over medium heat, precook all your filling ingredients in some oil. Now’s a great time to clean out the fridge of any leftover veggies. Season filling ingredients individually with salt and pepper.
3)Combine your filling ingredients with your egg mixture and stir to incorporate. Transfer to an oven-safe dish if your skillet isn’t already one. Dollop with ricotta cheese if desired.
4)Bake at 375 F for 20 minutes or until the frittata is puffed around the edges and the centre just slightly jiggles. It’ll continue to cook as it cools down.
5)Serve and enjoy!
Frittata. (Chandy Dancey/The Cascade)
Chandy is a biology major/chemistry minor who's been a staff writer, Arts editor, and Managing Editor at The Cascade. She began writing in elementary school when she produced Tamagotchi fanfiction to show her peers at school -- she now lives in fear that this may have been her creative peak.
