I'm updating the site tonight, and realizing that I have no idea what we put in this frittata -- but that may well be the point. At the peak of summer or early fall, use fresh herbs and favorite cheeses and fresh vegetables; in winter, our go-to is a mushroom and gruyere or swiss combination with dried thyme. Tomatoes are a welcomed addition, always. You start on the stove and finish in the oven, and it comes out beautifully every time. This recipe is best suited for an 8-inch frying pan that is also oven-safe.
Pre-heat your oven to 375 degrees.
Beat together your eggs and milk in a bowl, and season with salt, pepper, and/or any dried or fresh herbs. Set aside.
Heat a tablespoon or two of oil to sauteé any vegetables or aromatics, like onions.
Add your egg and herb mixture to the vegetables, and let set for 6 - 8 minutes on medium-high heat. Add your cheese to the top of the frittata at this time.
When the frittata has slightly set, move to the oven and bake for 15-18 minutes; the edges will brown and bubble and settle slightly when removed from the heat. Allow to set for 10-12 minutes before slicing and serving.
Ingredients
Directions
Pre-heat your oven to 375 degrees.
Beat together your eggs and milk in a bowl, and season with salt, pepper, and/or any dried or fresh herbs. Set aside.
Heat a tablespoon or two of oil to sauteé any vegetables or aromatics, like onions.
Add your egg and herb mixture to the vegetables, and let set for 6 - 8 minutes on medium-high heat. Add your cheese to the top of the frittata at this time.
When the frittata has slightly set, move to the oven and bake for 15-18 minutes; the edges will brown and bubble and settle slightly when removed from the heat. Allow to set for 10-12 minutes before slicing and serving.