We love this one for the sheer flexibility it affords. Whatever you have leftover in the fridge, you can probably make it work in a frittata. Here’s the basics:
Start by pan frying your veggies in some olive oil with salt and pepper. Our favorite mix of veggies comprises: onion, bell peppers, mushrooms, olives, and right at the end some spinach. I separately air fry some diced potatoes too and mix that into the pan with the spinach. Set this to one side while you prepare the other bits.
In a big mixing bowl beat four eggs. If you love cheese, stir in a good amount of shredded or grated cheese. If you like meat, I find a good quality bratwurst, kielbasa or smoked sausage chopped up is great to add at this point. Hey, add both if you like. Lastly mix in a couple cups of the veggie mix.
The frittata will need to bake for 20-25 mins at 400F. I like to bake it in a large circular pyrex dish, but first add some parchment paper to cover the glass. You’ll thank me later. The finished frittata slides right out of the baking dish onto your plate – with virtually zero clean up. I learnt this one the hard way, cooking directly in the bowl the first time – wow that was some scrubbing!
This one also works well as a side dish too, just put the remainder of the frittata in a sealed container or plastic wrap in the fridge for the next day – it reheats in the microwave great!
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!