lauralovinglife Share this recipe
This post may contain affiliate links. Read our Affiliate Program Page
Follow for more
I enjoy creating frittatas, especially when I find myself alone. It’s a wonderful way to repurpose leftovers from the previous week, ensuring that nothing goes to waste. This quick and versatile dish not only allows me to make use of these ingredients, but also provides a delicious and nutritious meal. The beauty of crafting a frittata lies in its adaptability and the ability to incorporate a variety of flavors and textures, making each creation unique.
The process of making a frittata is actually quite simple and versatile. You can customize it with a variety of ingredients, making it a great option for a delicious and satisfying meal. One of the key elements to making a frittata is having an oven-safe pan, and many people prefer to use a cast iron pan for this purpose. Personally, I have found my Cuisinart set to be particularly reliable for this. I have been using these pans for years, putting them to the test with daily use, and they have held up remarkably well. This durability is a testament to the quality of the product, and it’s reassuring to know that they are still in great shape, ready to continue creating tasty frittatas and other culinary delights. If you’re considering making a frittata, having the right cookware can make a significant difference in the outcome, and I can confidently say that the Cuisinart set has been a reliable choice for me.
For this particular Frittata, I used leftovers consisting of kale, broccoli, ham, asparagus, and tomatoes. Of course, eggs are a mandatory addition to this dish.
Start with your vegetables and meat (if you want meat) in a pan (oven proof) and add water to cover the bottom. Cover and simmer, once the vegetable mixture is almost done, remove the cover and allow the water to evaporate.
Preheat the oven to 350 degrees.
While the vegetable mixture is cooking take this time to prepare your eggs. I mixed 8 eggs with garlic, red pepper flakes, salt, pepper, and dill. You of course could add whatever your heart desires.
I know some want a description of how much spices to put, however, for something like this I do it based on taste, I know what I like and how I like to have it. If you like a particular spice combo use that one by all means. This is your creation after all.
Once the vegetables are tender add some butter (there will still be some water and this is fine), stir once the butter starts to melt.
Add the egg to the vegetable mixture, do not stir, just pour it over the mixture.
I added tomatoes at this stage, I have also done this with the sprinkle tomatoes and it was really nice. Fresh pops of tomatoes add a great texture to the frittata.
Pop that sucker into your preheated oven for about 20 minutes. Ovens vary so keep an eye on it, once the pan can be moved and the mixture stays firm it is done.
Your final frittata results are in, and it was incredibly delicious.
Enjoy.
LauraLovingLife
Frittata
Ingredients
- 8 eggs for a round 12-inch pan
- * Spices of your choosing
- * Vegetables of your choosing
- * Kale=1 cup
- * Asparagus=9 spears cut up
- * Broccoli=1/2 cup
- * Tomatoes=3 roma
- * proteins of your choosing or none
- * Ham=1 1/2 slices chopped
- Sausage
- chicken or
- turkey
- * 2 tbsp. butter
- * 1/4 cup water
Instructions
Preheat oven to 350 degrees
- Place vegetables (minus Tomatoes if using them) and proteins into a 12″ pan with 1/4 cup of water
- Allow to simmer covered until almost tender, remove cover and allow water to evaporate
- Mix eggs with spices
- Once vegetable mixture is tender, add butter and stir to melt (there may be some water still in the pan, this is fine)
- Add cut tomatoes or sprinkles to the top of the egg mixture.
- Place in preheated oven for 20 minutes (ovens vary) once the mixture is firm the frittata is done.
[…] A quick Frittata — LauraLovingLife […]