Mix-and-Match Frittatas

1. Pick Your Mix-Ins

Prepare a mix of any of the following veggies and/or proteins, 1 1/2 cups total.

VEGGIES

• Sweet potatoes or russets, cubed and boiled
• Kale, Swiss chard or spinach, chopped and sautéed
• Onions or leeks, sliced and sautéed
• Mushrooms, sliced and sautéed
• Asparagus, chopped and sautéed
• Zucchini, chopped and sautéed
• Tomatoes, chopped
• Broccoli or broccoli rabe, chopped and steamed or roasted
• Bell peppers or poblanos, roasted and chopped
• Frozen artichoke hearts, thawed and chopped

PROTEINS

• Bacon, chopped and cooked
• Ham, chopped
• Pepperoni, chopped
• Sausage, cooked and crumbled (or just chopped if cured)
• Smoked salmon, chopped

2. Choose Your Cheese

Prepare 1/2 to 3/4 cup cheese; shred any firm cheese and scoop or crumble soft/crumbly cheese.

FIRM CHEESE

• Cheddar
• Fontina
• Havarti
• Gruyere or Swiss
• Monterey or pepper jack
• Smoked gouda

SOFT/CRUMBLY CHEESE

• Goat cheese
• Cream cheese
• Feta
• Ricotta
• Brie
• Garlic-and-herb cheese spread

3. Make the Frittata

Whisk 10 eggs, 1/4 cup milk or heavy cream, 1 teaspoon kosher salt and a few grinds of pepper in a large bowl.

Stir in your mix-ins from step 1 plus any firm cheese (add soft/crumby cheese later). Add 2 tablespoons chopped soft herbs (parsley, cilantro, dill), 1 minced chile pepper and/or 2 thinly sliced scallions.

Preheat the oven to 325 degrees F. Heat 2 tablespoons butter or olive oil in an ovenproof 10-inch nonstick skillet over medium heat. Add the egg mixture. Sprinkle or dollop any soft/crumbly cheese on top. Transfer the skillet to the oven and bake until the eggs are set, 25 to 30 minutes. Let sit 5 minutes before serving.

Credits:

Recipes developed by Food Network Kitchen.

Photograph by David Malosh.