Right now, we're snowed in. In Austin, no less! If you've spent any time here, you know it's a rare occurrence. Yet, as I look outside my window at 8:45 AM with several inches of snow accumulating, here we are.
Despite the weather reports warning us about this storm for days, I, like many others, didn't stock up adequately. I managed to grab a few essentials at a packed grocery store and hurried home, trying to avoid exposure.
After being home for about a day, my fridge has become alarmingly empty. It looks like dinner is going to be a frittata.
One thing I always have is eggs. I typically keep at least two dozen because they're incredibly versatile, perfect for any meal. I prefer pasture-raised eggs for their health benefits and richer flavor. If you've ever tasted a truly fresh egg, you'll know what I mean. The bright yellow yolks are a world away from the blandness of conventionally raised eggs. With so many of us staying home due to the weather or an ongoing pandemic, I thought it was time to share my frittata method.
What do you need for a frittata?
To create a tasty frittata, all you need are eggs and any vegetables you have on hand. Seriously, any type will do! Back in college, I often threw together whatever leftovers I found: cauliflower, wilted greens, onions, or those sad asparagus spears. With some seasoning, all those veggies can be delicious in a fluffy egg mixture. Add a sprinkle of cheese (mozzarella, cheddar, goat cheese, feta) and fresh herbs, and you've crafted a dish fit for any brunch or dinner.
How to prepare a frittata?
I've honed a straightforward method that only requires one pan.
First, heat a splash of olive oil in a skillet over medium-high heat. Start with the chopped onions and garlic, followed by sturdier vegetables like carrots or cauliflower. Once those begin to soften, add quicker-cooking veggies like zucchini, peppers, or spinach. Timing doesn't have to be perfect; it'll still taste great!
Next: Once the veggies are tender, use a spatula to flatten them into an even layer. Drizzle with a bit more olive oil. In a bowl, whisk together eggs (about 2 per person), salt, pepper, and a splash of milk. Pour the egg mixture evenly over the veggies, sprinkle with cheese, and when the eggs are set at the bottom, transfer the skillet to the oven with the broiler on high.
Finally: Watch closely, as this part cooks quickly! When the top turns golden brown and firm, take it out of the oven. Add any fresh herbs you have, cut into wedges, and enjoy. It's that simple! Feeling hungry yet?
Best toppings for frittatas
The combinations are endless, but here are some favorites:
- Mushroom + Onion + Spinach + Goat Cheese. This is my go-to for today's recipe.
- Bell Pepper + Garlic + Red Onion + Ricotta. Perfectly cozy for chilly days, especially with thyme.
- Tomato + Bacon + Arugula. This one's my take on a BLT Frittata. Check out the recipe!
- Chickpeas + Greens. This nutritious combo is full of protein and a great idea I picked up.
The wonderful thing about frittatas is their versatility; they're just as good for breakfast as they are for dinner. Plus, they easily feed a crowd, making them perfect for any gathering. I'm planning to make a large frittata packed with spring vegetables like asparagus, zucchini, goat cheese, and scallions for our Mother's Day brunch.
Pair it with a bowl of vibrant spring greens drizzled with olive oil and a squeeze of lemon, and you're all set!
Prep
15 minutes
Cook
15 minutes
Categories
Ingredients
- extra-virgin olive oil
- 1/2 large yellow onion, sliced
- 3 cloves garlic, chopped
- 8 ounces mushrooms (any kind), thinly sliced
- 4 big handfuls of spinach
- 6 eggs
- kosher salt and freshly ground black pepper
- 2 tablespoons milk (or plant-based milk)
- 1/4 cup crumbled goat cheese
- fresh herbs (basil, chives, dill, cilantro, parsley - whatever you have!), chopped
Instructions
Preheat the broiler. In a large skillet, warm a drizzle of olive oil over medium-high heat. Add onion and garlic and sauté for a few minutes, then incorporate the mushrooms. Cook until they're tender and golden.
While that's happening, whisk together your eggs with salt, pepper, and milk. Add spinach to the skillet and stir to combine, then use a spatula to press the veggies flat. Drizzle in more olive oil, then pour the eggs evenly over the mixture.
- Sprinkle the goat cheese on top, then transfer the pan to the oven once the bottom of the eggs is set.
When the top turns golden brown and feels firm, remove from the oven. You can either serve directly from the skillet or transfer it to a cutting board, garnish with fresh herbs, and cut into wedges. Enjoy!
