Easy Frittatas

Frittata know how is a necessity. Not only are frittatas a must for brunch, lunch AND dinner, they are delicious cold which makes them perfect anytime. The egg, milk, cheese ratio is my go to frittata base. Enjoy hot or at room temp. Want to add a frittata to a picnic lunch like the Italians do? Let it cool. Slice, wrap and refrigerate.

6 eggs lightly beaten

1/2 cup whole milk or cream

1 teaspoon kosher salt

1/2 small onion finely diced (optional)

3/4 cup cheese grated or cubed

1-1/2 cups vegetables

I tablespoon olive oil

1-2 tablespoons butter

My favourite combinations:

Mushroom & Fontina. Fontina cheese is so buttery and melts perfectly. I love using any mushrooms but oysters are my favourite.

Roasted Vegetables. Any leftovers will work here. The combo I’m loving now is sweet potato, Brussels sprouts and fennel

Spinach, Leek and Feta

Method:

I prefer a 10 inch non stick oven safe skillet.

Preheat oven to 350 degrees.

Whisk milk with eggs, salt & pepper and add 1/3 – 1/2 of the cheese. Set aside.

Sauté your onion & vegetables with olive oil for 5-7 minutes on medium heat. If you are using leftover veg reheat in the pan for about 3 minutes. Once the veggies are ready, add 1 tablespoon of butter to the hot pan.

Pick up the pan and swirl the butter to coat evenly. Pour the egg mixture into the pan and let it go until the edges of the frittata start to set and pull away from the sides, about 5 minutes. Spread the rest of the cheese on top and place in the preheated oven for 10 minutes. It should be set but slightly jiggly in the centre and it will continue to cook once out of the oven. Note, oven temps vary so keep an eye on it. Don’t over cook your frittata! If you want the top more brown feel free to pull it out a few minutes early pop it under the broiler for a minute.