This was another brilliant Brinner installment in the Forgione household. My first time making a frittata, primarily because I wanted to use all the rest of the ham and veggies I had in the refrigerator before I went food shopping again. Originally I was going to do some omelettes, but the prospect of frittatas have been enticing me for quite sometime. Another awesome utilization of the cast iron skillet. This was a rocking Brinner. The great thing about this recipe is you can pretty much choose any fillings you want. The ham and veggies are what I had on hand but like I always say- the possibilities are endless.
- 5 eggs
- 1/2 cup milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dry thyme
- 1/2 teaspoon hot sauce
- salt and pepper to taste
- 1/2 cup diced ham
- 1/2 diced onion
- 1 cup baby spinach
- 1 cup chopped broccoli
- a few halved cherry tomatoes
- 1/2-3/4 cup shredded mozzarella
- 2 tablespoons butter
Preheat oven to 425.
In a large bowl whisk together the eggs, milk, spices,
hot sauce and season with salt and pepper to taste.
In a large cast iron skillet over medium high heat melt butter.
Add in onions and sauté about 2 minutes until softened.
Add the rest of the veggies, season with salt and pepper and
sauté just until the broccoli starts to become tender (about 4 minutes).
Stir in egg mixture until well combined then stop stirring.
Cook undisturbed until the edges are set, 2-3 minutes.
Place in oven and bake until top is set and golden brown about 15 minutes.
Sprinkle the cheese on top, return to oven and broil for about 2 minutes until the cheese is melty and golden.
The kids helped me throw this together, and it was fun doing it together. They have a huge appreciation for the Brinner and vegetables to this was really a hit. This can be prepared and served within a half hour. Thats the kind of recipe I love for a busy weeknight. As always you can omit the ham to make this vegetarian. Cheers!