The only frittata recipe you'll ever need

Running With Forks Frittata

One pan, easy and fast, and packed with a bounty of nutrition. Frittatas are my go-to for eggs when I'm entertaining friends and also one of the easiest things for having healthy breakfast on hand in the morning. Make it on a Sunday and have a delicious go-to Monday, Tuesday and Wednesday – unless you have a giant family an big eaters and it might not even make it off the table – so worth it, regardless. These one pan winners are packed with protein and veg and ideal for using up any leftovers you might have in the fridge.

Master the basics and then get creative.  Here are my frittata rules:

  • 1 dozen eggs : 1/2 c dairy
  • well-seasoned 8-10 in cast iron skillet for a dozen eggs or more (less eggs for this size will result in a thin, dry frittata)
  • well cook all ingredients first
  • 350 degrees, 20-30 min

Here I made my favorite spring herb frittata.  We are starting to see more and more nutritious green vegetables which makes me want to put them in everything. And that's what I did here.

SPRING HERB FRITTATA

Prep Time: 10 mins | Total Time: 40 mins | Serves: 6-8 

Ingredients:

  • 12 farm eggs

  • ½ c coconut milk (or heavy cream if ok with dairy)

  • 1-2 Tbsp olive oil

  • 1 medium leek, halved and thinly sliced

  • 1 medium zucchini, halved and thinly sliced

  • 2 cups shiitake mushrooms, thinly sliced

  • 12 stalks asparagus, 1 inch pieces

  • 3-4 Tbsp chopped parsley

  • 2-3 Tbsp dill, chopped

  • 2 Tbsp chives, thinly sliced

  • ¾ c shredded fontina or dairy-free cheese such as daiya

  • Salt and Pepper

 Directions:

  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet or deep sauté pan or over medium high heat. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened. 
  3. Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ c cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
  4. Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set.  Sprinkle ¼ c shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
  5. Remove from oven, let cook slightly and top with fresh spring herbs to serve.