Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Whisk the eggs, almond milk, minced garlic, and sea salt in a bowl until well combined. Set aside.
- Choose your desired vegetable variation and follow the corresponding instructions.
- Broccoli Feta: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped scallions, broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until the broccoli is tender but still bright green, about 5 to 8 minutes. Stir in the smoked paprika. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle with the feta cheese. Bake for 15 to 20 minutes, or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped shallot and a pinch of salt and pepper. Cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle with the feta cheese. Bake for 15 to 20 minutes, or until the eggs are set. Season to taste and serve.
- Spring Veggie: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas. Pour in the egg mixture and gently shake the pan to distribute evenly. Add the mozzarella balls and feta cheese. Bake for 15 to 20 minutes, or until the eggs are set. Season to taste and serve.
- Mixed Mushroom & Tarragon: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped shallot and a pinch of salt and pepper. Cook until beginning to soften, about 3 minutes. Add the chopped mushrooms. Cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle with the pecorino cheese. Bake for 15 to 20 minutes, or until the eggs are set. Season to taste and serve.
- Caprese: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped shallot and a pinch of salt and pepper. Cook until translucent, about 5 minutes. Add the halved cherry tomatoes and half the basil. Stir, then pour in the egg mixture and gently shake the pan to distribute evenly. Add the mozzarella balls. Bake for 15 to 20 minutes, or until the eggs are set. Top with the remaining basil. Season to taste and serve.
Notes
This frittata recipe is a base for many variations. Feel free to experiment with your favorite vegetables and cheeses. For a dairy-free option, omit the cheese or use a dairy-free alternative.