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Basic Frittata

Name: Basic Frittata
Prep time: 300 s
Cook time: 6000 s
Total time: 6300 s
Yield: 4
Ingredients: 6 Units Egg whole raw fresh; 1/4 cup Beverages almond milk unsweetened shelf stable; 2 Units Garlic raw; 1/3 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 10 grams Oil olive salad or cooking; 6 Units Onions spring or scallions (includes tops and bulb) raw; 2 cups Broccoli frozen chopped unprepared; 2 cups Broccoli frozen chopped unprepared; 1/8 teaspoon Spices paprika; 1/4 cup Cheese feta; 5 grams Shallots raw; 15 grams Peppers sweet red sauteed; 2 cups Spinach raw; 1/3 cup Cheese feta; 4 Units Onions spring or scallions (includes tops and bulb) raw; 4 Units Onions spring or scallions (includes tops and bulb) raw; 1/2 cup Asparagus raw; 1/2 cup Peas green frozen unprepared; 1/2 cup Cheese mozzarella whole milk; 1/4 cup Cheese feta; 1 teaspoon Spices tarragon dried; 1/4 cup Chives freeze-dried; 2 tablespoons Shallots raw; 12 ounces Mushrooms shiitake stir-fried; 1 teaspoon Spices tarragon dried; 10 grams Shallots raw; 2 cups Tomatoes red ripe raw year round average; 3/4 cup Cheese mozzarella whole milk; 1/2 cup Basil fresh

105'

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Not included in this recipe

Peanuts

Fish

Crustaceans

Breakfast

Budget-friendly

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Egg, whole, raw, fresh

6 Units Egg, whole, raw, fresh

Beverages, almond milk, unsweetened, shelf stable

1/4 cup Beverages, almond milk, unsweetened, shelf stable

Garlic, raw

2 Units Garlic, raw

Salt, table

1/3 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Oil, olive, salad or cooking

10 grams Oil, olive, salad or cooking

Onions, spring or scallions (includes tops and bulb), raw

6 Units Onions, spring or scallions (includes tops and bulb), raw

Broccoli, frozen, chopped, unprepared

2 cups Broccoli, frozen, chopped, unprepared

Broccoli, frozen, chopped, unprepared

2 cups Broccoli, frozen, chopped, unprepared

Spices, paprika

1/8 teaspoon Spices, paprika

Cheese, feta

1/4 cup Cheese, feta

Shallots, raw

5 grams Shallots, raw

Peppers, sweet, red, sauteed

15 grams Peppers, sweet, red, sauteed

Spinach, raw

2 cups Spinach, raw

Cheese, feta

1/3 cup Cheese, feta

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Asparagus, raw

1/2 cup Asparagus, raw

Peas, green, frozen, unprepared

1/2 cup Peas, green, frozen, unprepared

Cheese, mozzarella, whole milk

1/2 cup Cheese, mozzarella, whole milk

Cheese, feta

1/4 cup Cheese, feta

Spices, tarragon, dried

1 teaspoon Spices, tarragon, dried

Chives, freeze-dried

1/4 cup Chives, freeze-dried

Shallots, raw

2 tablespoons Shallots, raw

Mushrooms, shiitake, stir-fried

12 ounces Mushrooms, shiitake, stir-fried

Spices, tarragon, dried

1 teaspoon Spices, tarragon, dried

Shallots, raw

10 grams Shallots, raw

Tomatoes, red, ripe, raw, year round average

2 cups Tomatoes, red, ripe, raw, year round average

Cheese, mozzarella, whole milk

3/4 cup Cheese, mozzarella, whole milk

Basil, fresh

1/2 cup Basil, fresh

Basic Frittata

Nutri value

Go to instructions

Instructions

6 Steps

105'

Total

Preparation

100'

Cooking

Waiting

Step by step

1 of 6

Step 1

Preheat the oven to 400°F.
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation.

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2 of 6

20'

Broccoli Feta:

Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

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3 of 6

20'

Roasted Red Pepper & Spinach:

Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

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4 of 6

20'

Spring Veggie:

Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

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5 of 6

20'

Mixed Mushroom & Tarragon:

Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

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6 of 6

20'

Caprese:

Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

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