Here is an easy frittata recipe that makes a perfect quick dinner or lunch. It’s more of a “template” than a recipe – that’s the beauty of frittatas. They are great when you have a few bobs and ends in the fridge to use up, or just want something light, high in protein, and quick.
I shared a tomato and kale frittata recipe in the past but I think the ratio of eggs/ milk in today’s recipe makes for a better texture. You can use milk, cream, or a combination of the two (my preference), as long as the ratio is 6 eggs to 1/4 cup of liquid. If there is more liquid it’d need to bake longer, I found.
As far as the filling, you can use anything you like or needs to be used up. Today I used apple chicken sausage, cherry tomatoes, a few hash browns, spinach, and fresh basil. You can play with the amount of cheese you like. I used a small handful, but I don’t think it’ll hurt anything to use more.
Other filling ideas:
- Canned and drained or leftover roasted salmon and asparagus
- Cooked crumbled sausage and broccoli
- Cooked chicken, spinach, and artichoke hearts
- Shrimp and bell peppers
- 6 large eggs
- 1/4 cup milk (or cream, or a combination of the two)
- 1/4 cup shredded cheese (mozzarella, parmesan, Swiss, etc.)
- 1 Italian Sausage and Apple sausage link (I used Aidells brand)
- 1/2 cup cherry tomatoes, sliced in half
- 1 cup of fresh spinach
- 1/2 cup frozen hash browns, defrosted (takes 1 minute in a microwave)
- fresh basil, about 2 Tbsp., chopped
- 1/2 tsp salt
- Preheat oven for 350 degrees F.
- Spray a cast iron skillet (9-10 inch size) with some cooking spray and saute sausage for a couple of minutes on medium heat (longer if your sausage is uncooked). Add the tomatoes, spinach, hash browns and basil. Saute another couple of minutes for the tomatoes and spinach to wilt.
- Meanwhile beat the eggs with milk and salt.
- Sprinkle cheese over the filling and pore the egg mixture over everything. Press on the filling to submerge, if needed. Let it cook on a low-medium heat for 2-3 minutes to start setting up the eggs.
- Move the skillet to the preheated oven for about 15 min.
- Check the frittata after 15 minutes. If it still too wet in the center, bake for a minute or two longer.
* Feel free to play around with the filling – there are no rules, just use what you like. Aim for roughly 3 cups of filling.
** If you don’t have a cast iron skillet, cook the filling in any skillet you have, then move it to a pie plate, add cheese and the egg mixture and bake. Increase the oven time to 17-18 minutes.