Over the holidays, you may have out-of-town guests. This frittata is the perfect versatile stand-by for breakfasts, lunches and brunches. Quick to prepare, this easy one-skillet meal gives you more time to visit.
8 large eggs
1/2 cup low-fat milk (or almond milk)
2 to 2 1/2 cups cooked potato
1 garlic clove, minced (optional)
1 small zucchini, sliced
1/2 bunch spinach, rinsed and drained (or broccoli)
handful of cherry tomatoes
1/2 cup grated cheddar cheese (optional-skip for fewer calories)
1/4 cup chopped fresh basil leaves
salt and pepper
pinch of paprika
- Preheat oven to 350 degrees.
- Whisk together eggs and milk with a pinch of salt and a pinch of paprika. Stir in basil. Set aside.
- Heat a 10 inch* (oven-proof or cast iron) skillet on the stove over medium heat. Add a bit of olive oil, then potatoes, spinach, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the potatoes begin to brown, the spinach wilts and the zucchini starts to soften.
- Add the egg and milk mixture to the skillet.
- Add the tomatoes, (and cheese if you like) more salt & pepper to taste, if desired.
- Cook until the edges start to pull away from the pan (about 5 minutes).
- Turn the stove off and slide your pan into the oven.
- Bake for 16-20 minutes, or until eggs are set.
- Remove from oven, let cool for 15 minutes (or more), then slice and serve.
*If you’re using a skillet smaller than 10 inches, use 6 eggs instead of 8.
For more variations, see: The Only Frittata Recipe.