While I love a fancy meal or a good project recipe (like bread, tortillas, or cinnamon rolls), I really do love an easy recipe that doesn’t even need a “recipe.” To be completely honest with you, I don’t have many recipes locked in my head, but I do have a few things I turn to for which I know the basics and can switch up based on my mood…and the contents of the fridge.
A frittata really is quite simple – eggs + your favorite veggies. This version, I added some chopped spinach, mushrooms, tomatoes, onions. This go around, I added a light sprinkling of cheese when it came out of the oven. It’s completely up to you!
Yield: 12 servings | Time: 40 minutes
16 eggs (for a 9×13 casserole dish)
1/4 c. milk or cream
1 c. mushrooms, sliced
1 small onion, choppeed
1.5 c. frozen chopped spinach, thawed
15 cherry tomatoes, chopped
1/4 c. shredded cheese
Preheat the oven to 400°. Prepare casserole with non stick spray. Set aside.
Crack eggs into a mixing bowl and whisk together. Slowly whisk in milk/cream.
Add all vegetables and gently fold to combine.
Place in the oven and bake for 35-40 minutes or until the center is firm. Once out of the oven, top with the shredded cheese.
Note: You can 100% add shredded cheese to the mixture if you desire. Add along with the vegetables! Customize the ingredients to your liking!