Frittatas – super easy egg dishes that are a great way to use up that fresh produce sitting in your crisper! Kind of like an omelet, or a crust-less quiche, I love frittatas with a crisp, green salad on the side. In the one pictured, I used broccoli and tomato, but you can really use any variety of produce or add in ham, chicken, or some other protein that has already been cooked.
*You will need an oven-proof or cast-iron skillet for this recipe.
- 5 large eggs (you may need more if you add in more vegetables or meat)
- 1/4 cup milk
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 small onion, peeled and diced or thinly sliced
- 1 cup broccoli florets, chopped into bite-size pieces
- 1 tomato, sliced
- Parmesan cheese to garnish, optional
- Combine the eggs and milk in a bowl and whisk until blended. Season with S/P and set aside.
- Heat 1 tbsp. of the olive oil and the butter in a 12-inch oven-proof skillet over medium heat. Add the onions and cook until tender. If you decide to use other vegetables that don’t need much cook time (such as snow peas, bell pepper, etc.) – add those now. Add the broccoli (or another larger vegetable) and 3 tbsp. of water and continue to saute until the broccoli is crisp-tender.
- Preheat the broiler to high. Add the remaining olive oil to the skillet, coating sides with a spatula, and evenly arrange the vegetables at the bottom of the skillet. Add the egg mixture but do not stir. Continue to cook on the stove for about 2 minutes until the bottom has set. While it cooks, arrange the tomato slices on top and garnish with Parmesan cheese.
- Place the skillet under the broiler for about 3 minutes until the top has set and the cheese is melted. Serve immediately.