As busy and health conscious moms, we are always on the lookout for quick ways to feed the family. While meat is a part of my family’s diet, we try to have at least two days per week be meatless. I have two young children who eat nonstop and as they get older it's exciting to introduce them to some more grown-up recipes. I have a personal love for the frittata. You can mix and match anything your taste buds desire..or anything you have in the fridge. Some have meat like ham or chicken and some don't. On this meatless Monday I am sharing with you one of my favorites for any day of the week…breakfast, lunch or dinner.
Things You Should Know:
Frittata's are Fool Proof!
- There really is no way to make a frittata wrong. It really is all about your taste and what appeals to you.
- You can make this as big or small as you prefer. Just increase or decrease the ingredients.
- Feel free to use 2 different kinds of cheese in this or any frittata recipe. However, don't over do the feta. I would use a mild cheddar or Monterrey jack so it does not come out too salty.
- Temperatures and times can vary according to your stove. Those with electric stoves – be patient and keep the heat low to avoid burning the bottom. Those with gas stoves…I'm jealous.
- 2 tbs olive oil, coconut oil or butter
- 1 tspn crushed garlic
- 8-12 eggs
- ⅓ cup milk
- 1 tbsp flour (or substitute coconut flour for a gluten free version)
- ¾ cup chopped spinach
- ½ cup diced tomato fresh or you can use a small can of strained tomatoes
- 1 cup feta cheese crumbled
- ¼ cup red onion chopped (optional)
- Salt and pepper to taste
- Preheat oven to broil.
- In a separate bowl crack eggs.
- Add milk and beat until nice and frothy.
- Add flour and mix in well.
- Add spinach
- Heat oil/butter in a medium skillet on medium heat
- Add onions and garlic. Cook until soft. About 3 minutes
- Pour egg mixture into skillet and cook until firm about 10 min. A good way to tell if it’s ready is to giggle the skillet. If it is not cooked it will have considerable movement.
- Spread the feta across the top of the frittata.
- Place in the broiler until the cheese browns. About 2 minutes.
- If you do not have a skillet that can go in the oven you can just add the feta when the frittata begins to firm up.
- Let cool and settle for 10 minutes and enjoy.
- This is a great meal to make ahead of time and is also delicious when served cold.
- Frittata's travel really well! Bring them on your next day trip instead of peanut butter sandwiches.
- You can play around different combinations of ingredients like asparagus and peas….goat cheese and artichokes…and one of my favorite meaty varieties uses potato and bacon…and spinach for good measure!
- This can be made to feed a family of 3 or 23. Just add or take away the amount of ingredients. I have made a frittata with 2 dozen eggs and fed 10 people at a rockin' Sunday brunch.
- Remember the times and temperatures can vary depending on your oven.
You can also make individual versions in muffin tins. Involve the kids and let them sprinkle in the cheese and veggies. Whenever my kids participate in the cooking process, they really seem to enjoy the food more. Yes, there will be spills and a little extra time needed for clean up, but it's worth it!