A frittata is one of the quickest, easiest, delicious – and high protein- meals you can make that also works beautifully for 2 days of leftovers. It can be a meal on it's own – or serve with a salad, a side of steamed asparagus, spinach, or broccoli – and you're done.
There is also no end to the variations you can make by swapping in and out different veggies, optionally cheeses, even black beans or salmon!
It also works as a meal for breakfast, lunch and dinner – and because it's quick and easy – is so perfect for those “Hmmmm, what should we have…” moments, pretty much anytime.
It works as an entree or a side dish. Admittedly, I’ve made it for a Sunday lunch and had the leftovers for Sunday dinner with some greens and a cup of vegetable soup on the side! It’s just that good.
The most awesome confession is that I really don’t love eggs. Even as a kid, I had to have them all doctored up with onions and yes – I’m a NY’er – ketchup. But I absolutely LOVE this dish!
This frittata is satisfying and serves many – easily – depending on whether as a main or side dish. And is perfect when you have unexpected meal time guests. You can substitute pretty much any veggie in your fridge, and if you do use cheese, it works well with anything from cheddar to parmesan.
So get cooking! You’re in for a mighty treat.
Mediterranean Skillet Frittata
Print Recipe
Equipment
- Large cast iron skillet
Ingredients
- 10 free range eggs
- 2 chopped onions
- 1 diced red bell pepper
- 1 bunch asparagus use the top 2/3rd of the bunch cutting stalks horizontally into 3 pieces
- 1/2 lb feta cheese optional
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- a few dashes red pepper flakes
- 1 tbsp olive oil
Instructions
- Preheat over to 400. Saute all of the vegetables in olive oil for 3-5 minutes, until glistening and just on the edge of tender and turn off the heat. I do mine in a large cast iron skillet and bake the whole thing in the same skillet. If you don't 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. If 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 20-30 minutes, until browned to your liking. I like my firm and quite brown as you can see in the picture.
