Saucepan@saucepan · Shared this recipeFollowAmerican · breakfastEasy Frittata Recipe & VariationsA versatile frittata that starts on the stovetop and finishes in the oven, with two delicious variations: garden vegetable and Mediterranean-inspired.total1 hrprep20 mincook30 minservings8Original recipe on sallysbakingaddiction.comKeep this recipeAdd a copy of Easy Frittata Recipe & Variations to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings8 large eggs0.5 cup milk*, 120ml0.5 tsp salt, plus more for cooking vegetables0.25 tsp ground black pepper, plus more for cooking vegetables1 cup shredded sharp cheddar cheese OR crumbled feta, about 100–120g, divided1 tbsp olive oil2 clove garlic, minced0.5 small red onion, thinly sliced1 heaping cup chopped sweet potato, about 150g, no need to peel1 heaping cup sliced zucchini, 130g0.5 cup chopped red bell pepper, about 80goptional for topping: chopped fresh parsley1 cup roughly chopped fresh spinach, 30g1 cup halved cherry tomatoes, 150g1 heaping cup canned quartered artichoke hearts, about 160g, drainedoptional: 2 ounces roughly chopped prosciutto, 56g or about 4 slicesStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 375°F (191°C).2Step 2: In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside.3Step 3: Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.4Step 4: Add the red onion and sweet potato to the pan with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add the zucchini and red peppers, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.5Step 5: Pour the egg-and-cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.6Step 6: Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.7Step 7: Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.8Step 8: Fold the spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.9Step 9: Pour the egg-and-cheese mixture into the pan with the cooked garlic and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.10Step 10: Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, until the frittata is puffy and the center no longer wobbles/looks wet.11Step 11: Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools.getsaucepan.com/r/d3619400-8252-4998-a49c-7143b530c5bb · Original: https://sallysbakingaddiction.com/frittata-recipe/
