Simple Brunch Frittata
There is no limit to what you can add to a frittata. It's a versatile dish that can handle most things you throw at it.
- 8 large eggs
- 1/3 c.up heavy cream
- 3/4 c.up shredded mozzarella
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 2 tbsp. extra-virgin olive oil
- 1 shallot minced
- 3 cloves garlic minced
- 8 oz. baby bella mushrooms sliced
- 1/2 c.up ricotta
- 3 c.up baby spinach
- 1 cup Roma Tomato coarsly cut
- 1 cup Artichoke hearts canned or jarred, drained and chopped
- Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.
- In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add optional ingredients including artichoke hearts and tomatoes. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
- Bake until eggs are just set, 12 minutes.
1. Nail the ratio. Ratios are important to frittatas so keep mix-ins to around 2 cups and 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk 'em together, season with salt, pepper, and a pinch of red pepper flakes, and you're ready to start building. 2. Cook your add-ins. A frittata is the perfect vehicle for using up leftovers. Thanksgiving frittata, anyone?! If you're starting from scratch like we are here, though, it's important to cook your vegetables and/or meat first. Here, we've added a killer combo of shallots, garlic, mushrooms, and spinach. Sauté until soft, but more importantly, until the water has cooked out of the mushrooms and spinach. Veggies like bell peppers, leeks, green onions, kale, tomatoes, even potatoes go well in frittatas. 3. Switch up the filling. You could add bacon, sausage, cherry tomatoes, broccoli, sweet potatoes, or whatever you have on hand. Play around with different cheeses as well. 4. Cast-iron is king. Who doesn't love a crispy edge?! Using a hot cast iron or any heavy, oven-proof skillet is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers—just get the pan nice and hot and add a little oil or butter to ensure nothing sticks
Tried this recipe?Let us know how it was!