Oh hello there, my fellow foodies! Today, let’s talk about one of my favorite breakfast dishes – frittatas! I mean, who doesn’t love a good frittata, am I right?
Traditional Stovetop Frittata
First up, we have the traditional stovetop frittata. This bad boy is perfect for those mornings when you just need something quick and easy.
Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped fresh spinach
- 1/2 cup freshly grated Parmesan cheese
Instructions:
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes, until softened.
- Add the spinach to the skillet and stir until wilted, about 2 minutes.
- Pour the egg mixture into the skillet and stir gently to combine with the veggies. Cook for about 5 minutes, until the bottom is set but the top is still runny.
- Sprinkle the grated Parmesan cheese over the top of the frittata.
- Transfer the skillet to the oven and broil for about 3 minutes, until the top is golden and set.
- Remove from the oven and let cool for a few minutes before cutting into wedges and serving.
Baked Frittata Casserole
Now, if you’re feeling a little fancy and have some extra time on your hands, you have got to try this baked frittata casserole.
Ingredients:
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped fresh spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes, until softened.
- Add the spinach to the skillet and stir until wilted, about 2 minutes.
- Pour the egg mixture into the skillet and stir gently to combine with the veggies.
- Sprinkle the Parmesan cheese, feta cheese, and parsley over the top of the frittata.
- Bake for about 25 minutes, until the top is golden and the eggs are set.
- Remove from the oven and let cool for a few minutes before cutting into wedges and serving.
Well, there you have it folks – two delicious and satisfying frittata recipes. Whether you’re looking for a quick weekday breakfast or a fancy weekend brunch dish, these frittatas are sure to please.
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