Frittatas are one of those foods I like making at home and ordering out. There are so many possibilities.
The frittata I made for dinner (a mini, one-person-frittata, enough for dinner tonight and breakfast tomorrow) used five eggs, onions, basil, and cheddar cheese. I like frittatas because they remind me of a light and airy version of a half omelet/half scrambled egg combination. My super simple recipe is below, but a frittata is the perfect canvas for experimentation, so go look in the fridge and use what’s there!
- 5 eggs, beaten
- splash of milk
- 1/4 onion, roughly chopped (however you choose, though)
- 1/2 T butter
- 6 leaves of fresh basil (torn in half)
- thinly sliced cheddar cheese (again, any type of cheese you like)
- seasoning of your choice (I used salt, ground black pepper, ground fresh nutmeg)
Pre-heat oven to 350 F.
Brown onions in butter on stove. Place in bottom of oven-safe bowl/casserole dish/pan. Add basil leaves and cheese to pan.
Beat eggs in separate bowl, add milk and seasoning. Pour eggs, slowly, into pan.
Place pan into oven and cook until eggs are firm (five eggs take between 15-20 minutes). Serve immediately or place in fridge to re-heat for later.