Priya's Go-To Frittata
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.1
- Total Fat: 16.7 g
- Cholesterol: 258.4 mg
- Sodium: 372.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.3 g
- Protein: 12.5 g
View full nutritional breakdown of Priya's Go-To Frittata calories by ingredient
Introduction
I make this about twice a month for a week's worth of great breakfasts. Served with a salad or roasted vegetables, this is a protein-filled fantastic meal. I make this about twice a month for a week's worth of great breakfasts. Served with a salad or roasted vegetables, this is a protein-filled fantastic meal.Number of Servings: 6
Ingredients
-
One potato and at least two cups vegetables, and a handful of any greens in the fridge
3 tablespoons olive oil
Up to three teaspoons spices
8 eggs
1/2 cup milk
One tablespoon cream (if available)
1/2 cup cheese (up to 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
Tips
Can also add nutritional yeast for more umami.
I base the amount of oil on the vegetables that I am using. If I am using mushrooms or another vegetable that requires more oil I can use up to 3 tablespoons of oil, but usually only use 1. I calculate for 3 so I don't have to play with the measurements every time I cook.
Be creative with the spices. Sometimes I use traditional spices, sometimes Indian spices, yesterday I used Caribbean spices. But, use spices, life is too short for plain eggs.
Directions
1. Heat oven to 350.
2. Heat cast iron skillet to medium-high heat.
3. Chop the vegetables and brown in three tablespoons in the olive oil, adding spices during the process, including a pinch of salt and a pinch of pepper
4. While the vegetables are cooking, lightly beat eggs (they just need to be incorporated, not fully blended like an omelet. Stir in the salt and pepper, and then the cheese.
5. When the vegetables are almost cooked, pour the egg mixture evenly over the vegetables. Let cook until the eggs pull away from the sides of the skillet.
6. Put in oven and cook for 16 minutes (Instructions say from anywhere between 15 and 18).
7. If there is Parmesan cheese in the house, sprinkle it on top and put in broiler for 3 minutes.
8. Remove from skillet once it is cool enough.
2. Heat cast iron skillet to medium-high heat.
3. Chop the vegetables and brown in three tablespoons in the olive oil, adding spices during the process, including a pinch of salt and a pinch of pepper
4. While the vegetables are cooking, lightly beat eggs (they just need to be incorporated, not fully blended like an omelet. Stir in the salt and pepper, and then the cheese.
5. When the vegetables are almost cooked, pour the egg mixture evenly over the vegetables. Let cook until the eggs pull away from the sides of the skillet.
6. Put in oven and cook for 16 minutes (Instructions say from anywhere between 15 and 18).
7. If there is Parmesan cheese in the house, sprinkle it on top and put in broiler for 3 minutes.
8. Remove from skillet once it is cool enough.