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!
Simple Frittata
Yield: 12 servings | Time: 40 minutes
Ingredients:
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
Directions:
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!
The frittata looks sooooo good. Can it be made the day before? Thanks for sharing such great food.
Hi Veda, It can definitely be made the day before! To reheat, I would recommend then that you leave it out for about an hour to come to room temperature a little and then reheat it at 350. You could even top it with a little more cheese to get it melty if you are serving it to guests! Personally, I make it once, and then take a slice and enjoy at room temp for breakfast all week!