Oven Frittata Tips (Printable Version)
# What You'll Need:
→ Cooking Oil
01 -
15 ml olive oil or any mild oil for cooking
→ Cheese
02 -
100 g shredded cheese (mozzarella, cheddar, or your pick)
→ Protein
03 -
125 g cooked sausage, ham, or bacon
→ Vegetable Fillings
04 -
150 g assorted chopped veggies (try spinach, zucchini, or bell peppers)
05 -
80 g onions, diced
→ Egg Mixture
06 -
8 big eggs
07 -
120 ml milk (fat-free, 2 percent, or whole)
08 -
Salt, add as much as you like
09 -
Some black pepper, freshly cracked
# How to Make It:
01 -
When you pull the pan from the oven, let it chill for a few minutes. Cut it up once it's set so slices come out nice and neat.
02 -
Slide the pan into your hot oven. Bake for 10 to 15 minutes, until the middle feels just a bit jiggly. If you're not sure, poke a knife in to check.
03 -
Let everything cook over medium heat for about 5 to 7 minutes. Don't stir. Wait until you see the edges firm up.
04 -
Pour your beaten eggs over the cooked veggies in the pan. Spread the cheese and protein all over so every slice gets some.
05 -
Crack the eggs into a large bowl. Add your milk, throw in some salt, and grind in black pepper. Whisk it all together until it's nice and smooth.
06 -
Drop in your diced onions and veggies. Cook them, stirring often, for 3 to 5 minutes. You want them soft but not brown.
07 -
Pick out a cast iron or nonstick pan, 25 to 30 cm wide. Warm up the oil on medium heat, wait until it’s shiny.
08 -
Crank your oven to 175°C right at the start so it's hot by the time you're done with the stove.
# Additional Tips:
01 -
To lighten it up, swap 4 eggs with 4 whites and use unsweetened almond milk.
02 -
Got leftover veggies you’ve roasted or sautéed? Toss them in. Just make sure they're already cooked so the final dish doesn't get soggy.
03 -
Let leftovers cool, then keep them in an airtight box in the fridge for up to 3 days. You can freeze single pieces for a month.
04 -
Heat up slices in the oven at 175°C for 10 minutes, or just pop them in the microwave for 1 or 2 minutes.