Ever open your fridge and realize the meat you meant to defrost the day before was still in the freezer? Still need protein? Egg time!
I love making frittatas because you can basically put anything in it. You can go vegetarian or add sausage or shrimp or anything else that suits your fancy. Really, you can be super flexible with what goes in this, so use this recipe as a guide by have fun:
What you’ll need –
- Cast iron skillet (something that can go from stove to broiler)
- 6 eggs
- 1/2 cup shredded cheese (I used mozzarella)
- 1 large potato, cut into small 1/4 – 1/2” squares
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 10 – 15 cherry tomatoes, cut into quarters
- 1 tbsp butter
Preheat broiler. Heat skillet and melt butter. Add onions and cook for one minute, then add potatoes. turn heat down slightly and continue to cook for about 10 minutes or so (you want the potatoes to be soft – alternatively, if you have no time, nuke it in the microwave first and add in right before the eggs). Add the bell peppers, and cook for another two minutes. Add the cherry tomatoes.
At this point, if stuff is sticking, you may want to quickly spray it all with Pam. Otherwise, proceed. Whisk eggs and cheese together. Pour over vegetable mixture in the pan. Let cook until the egg up against the edge of the pan has cooked through. It should be firm but still soupy in the middle.
Transfer to broiler for four to five minutes. Finish cooking. Remove and serve.