I love frittatas.
The simplicity and yummy goodness, without the crust of the quiche. See the frittata is basically a naked quiche.
It’s just yummy whipped eggs mixed with the ingredients of your choice. Meats, vegetables and cheeses, one at a time or in delightful combinations.
Photo Credit: David Medina
Another reason I love frittatas is you can eat them anytime of the day. Breakfast, lunch or dinner. It really doesn’t matter.
And the frittata is so simple to make. Whip up a few eggs, pour over your ingredients and bake in the oven at 375 degrees F. until set. It just doesn’t get much easier.
While this frittata recipe won’t work for all my vegan friends, it will make happy the vegetarians, gluten-free, and low-carb eaters of the group. My vegan friends can refer to Chef Chloe’s End of Summer Frittata recipe for a delicious egg-free frittata.
Another awesome thing about the beautifully simple frittata is it’s fast and easy to make, making it a perfect choice for those nights you come home tired and still want a home cooked meal. Plus, you can pack the extras for breakfast or lunch the next day.
And now that eggs aren’t on the evil list anymore, they are a great source of protein. Frittatas can also help you with your BETTER YOU goals by offering and an excellent source of lean protein and fresh veggies. Go light on the cheeses and meats to keep them healthy.
So have fun with your simple frittata and finding the BETTER YOU.
The Beautifully Simple Frittata
A simple frittata filled with eggs, Greek yogurt, fresh veggies and goat cheese.
20 to 25 minutes
Preheat oven to 375 degrees F.
Heat olive oil over medium heat in an oven-proof 8" to 9" skillet. Add onions and cook until soft before adding fennel and peppers.
Cook fennel and peppers for about 2 minutes. Whip together eggs, Greek yogurt and 1/4 cup grated parmesan cheese while veggies are cooking. Stir in crumbled goat cheese.
Add tomatoes and kale. Cook for about another minute. Turn heat down to low.
Gently stir in the egg mixture to the cooking veggies. Top with the rest of the parmesan cheese.
Place skillet in the preheated oven and bake for 20 to 25 minutes or until eggs are set to desired consistency.
Remove from the oven and allow frittata to cool for about 5 minutes before serving.
Serve warm or at room temperature with a dollop of Greek yogurt if desired.
Use your choice of veggies, cheeses and meats. This recipe is just for guidelines.
Inspire yourself with even more delightfully simple frittata recipes:
Easy Ham, Spinach, Zucchini and Mushroom Frittata from Cooking LSL
Overloaded Veggie and Mushroom Broiled Frittata from The Well Essentials
Pumpkin and Gorgonzola Frittata from Xabi Likes Chocolate
Shaved Asparagus and Pea Frittata with Mint and Parma Ham from Drizzle & Dip
Sausage and Tomato Frittata from Fed + Fit