My love of egg frittatas began when I worked at Healthy Bites in Philadelphia. We served these giant slices every morning and people came in the door all the time asking for them. A frittata is a good source of protein and calcium, and a great way to incorporate veggies into breakfast. The vegetables I used are just a suggestion, and can be substituted for any filling in season including spinach, broccoli, or turkey sausage. You don’t need too much of any ingredient, so use up the veggies you have in the fridge! Serve it for breakfast, dinner, or a weekend brunch with some well seasoned breakfast potatoes.
Makes: 4 servings
Prep Time: 15 minutes Bake Time: 15 minutes Total Time: 40 minutes
1 cup 1% milk
1 tsp each salt, pepper, and garlic powder
3 stalks of asparagus, bottom of stems removed
1 large plum tomato
1 bell pepper, stem and seeds removed
1 heaping cup mushrooms, thinly sliced
1 jalapeno, stem and seeds removed (optional)
1/2 cup goat cheese, in medium sized pieces
- Preheat the oven to 350 degrees.
- Whisk the eggs together with a wire whisk in a large bowl. Add the milk and seasonings and whisk until well combined.
- Heat a 9 inch diameter saute pan that is oven safe over medium heat. Spray with cooking spray and add all of the vegetables. Saute for 4-5 minutes, or until the mushrooms have started to caramelize.
- Remove the veggies onto a plate and spray the pan again well with cooking spray. Add the veggies, spreading evening in the pan, and pour in the egg mixture.
- Add the chunks of goat cheese evenly throughout the eggs, and let sit on the stove for 3-5 minutes. The eggs should just start to crust around the edges and it may begin to bubble.
- Place in the oven for and bake for 15 minutes or so, until the eggs are completely firm.
- Remove from the oven and let cool for 5 minutes. Put a large plate over the top of the saute pan and flip the frittata onto the plate. Cut into four big pieces and serve.
- The frittata can be refrigerated and covered with plastic wrap for 2-3 days.