Hey Guys! For my second post in my brunch series, I decided to share an idea that is a load more healthy than my Baked Savory Brie recipe. That is so so so delicious though, so if you want a decadent savory treat, that’s the recipe for you!
A frittata is a lot like a baked omelette, but even easier to make and without the need to flip it. My mum regularly makes frittatas to cut up and freeze in individual portions for whoever might need a quick breakfast, lunch or snack. That’s a great way to use up bits and bobs from your fridge, especially if you have little bits of cheese, pasta, meat or vegetables kicking around that need eaten up.
Easy Frittata
6 large eggs, beaten
2 generous handfulls of cheese
2 frozen spinach pellets, defrosted and drained of water
For vegetables, you want to chop up and add anything you feel like! I like to add sauteed mushrooms, onions and sun dried tomatoes to mine.
Making a frittata is really easy. just crack your eggs into a bowl and whisk, then add in all of your mix-ins. I’d really recommend against mixing in your additions with the whisk, especially if you add spinach, because it’ll wrap itself around the whisk and be a major pain to clean out.
Pour your mixture into a non-stick frying pan that is oven safe and stir gently until you see white clumps of cooked eggs starting to form. Once it hits this stage, top it with your cheese(s) of choice and pop it into a 350 degree oven to bake.
The easiest way to know that your frittata is cooked is to insert a butter knife into the centre of the frittata- if it comes back dry, you know that it’s cooked!
Do you have a favorite frittata recipe? Let me know in the comments!
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