Frittata Recipe, plus 5 Variations
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (246)

Frittata Recipe, plus 5 Variations

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 65%
CARBS 32G25% OF CAL
10G FIBER14G SUGAR8G OTHER
FAT 29G50% OF CAL
12G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A basic vegetable frittata with five variations using eggs, cheese, and seasonal vegetables. A versatile dish for any meal of the day.

mainegg disheggsgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 garlic cloves (minced)
  • ¼ teaspoon sea salt (more for sprinkling)
  • Freshly ground black pepper
  • Extra-virgin olive oil (for drizzling)
  • Additional ingredients for your desired variation
  • 6 scallions (chopped)
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese
  • 1 shallot (chopped)
  • 2 roasted red bell peppers (chopped)
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese
  • 4 spring onions or scallions (chopped)
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas (thawed)
  • ½ cup halved mini mozzarella balls
  • ¼ cup chopped tarragon or chives
  • 12 ounces mixed mushrooms (chopped)
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves
PREP
5M
SODIUM
1174MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.