The humble frittata is so versatile – it can be made gluten-free, dairy-free, vegetarian, or paleo. All frittatas include eggs, vegetables, and seasonings, but once you know what the basics are, then you have to just get familiar and comfortably experiment with various tastes and textures, and get to know what different types of veggies and spices create various flavors.
The basic recipe for any frittata is below. You can also use this as the basis for the variation in the video above, or just play!
For even more frittata recipes, grab a copy of my book The Adrenal Thyroid Revolution.
Prep and Cook Time: 35 minutes
- 10 free-range eggs
- 4 cups mixed veggies
- 1 tbsp. olive oil for sautéing
- Seasonings and spices of your choice
- ½ tsp. salt and few dashes pepper or red pepper flakes
(Optional) Additional Savory Ingredients:
- ¼ cup chopped smoked salmon
- Slices of bacon, baked then crumbled
- ½ cup feta cheese or ¼ cup Parmesan if you eat dairy
- Preheat oven to 400 degrees
- Sauté all the vegetables and fresh seasonings (garlic, ginger) in olive oil for 3 to 5 minutes until glistening and just on the edge of tender and turn off the heat. I sauté mine in a large cast iron skillet and bake the whole thing in the same skillet. If you don’ have a cast iron pan, sauté in your usual sauté pan then bake the whole thing in a casserole dish.
- In a bowl crack the eggs and mix in your seasonings. Beat lightly for 30 seconds.
- If you are making this dish in the cast iron skillet crumble your feta over the vegetables if you are including it. Then, feta or not, simply pour the egg mix over the vegetables. I you are using a casserole pan, mix the veggies, eggs, and feta (optional) in a bowl and pour into a lightly oiled casserole dish.
- Pop the skillet or casserole dish into the oven and bake 25 minutes until very lightly brown on top and firm to the touch.
- Serve plain or with some of your favorite hot sauce.