Frittata (Basic Method)
Equipment
- 9-inch cast iron skillet
Ingredients
- 6 - 8 eggs
- ¼ cup soy milk
- 1 large clove of garlic minced
- ½ t salt
- ¼ t black pepper
- 1 T grapeseed oil
- your choice of cheese (a variety is nice)
- your choice of veg
- your choice of dried herbs
- fresh parsley and or chives, for garnish (optional)
Instructions
- Preheat the oven and the cast iron pan; prep veg and cheese - Preheat the oven to 400℉, convection bake setting. Place the cast iron pan on the stovetop, on low. Clean and chop your vegetables. Grate, or thinly slice your cheese. Mince the garlic. Mince the chives and/or chop the parsley, if using. Set aside.
- Whisk the eggs - Whisk the eggs with the milk, garlic, salt and pepper.
- Sauté the veg - Turn the heat up to medium-high, add the oil, then add the vegetables. Sauté, stirring often, until the vegetables are very soft, adding the dried herbs toward the end, giving them a bit of time to rehydrate. Remove the pan from the heat.
- Assemble the frittata - Off the heat, spread some cheese across the vegetables, then pour the egg mixture across the top completely covering the vegetables and cheese. Spread the rest of the cheese across the top of the egg mixture.
- Bake - Move the pan to the oven and bake for 18 minutes, rotating the pan a couple of times to ensure even browning. Remove from the oven and sprinkle with chives and/or parsley, if using. Serve warm or at room temperature.