I’ll never forget the first time I heard the word Frittata in the recipe world. I was sure it was something that would be way too fancy and difficult for this girl to make. But I have since found out that is not the case! Instead, it’s actually a very easy way to make a fancy looking breakfast.
So what is a frittata? I like to think of it as an open faced omelette, or a quiche without the crust.
Frittatas are very versatile and great for anytime of day! As long as you have eggs and some veggies, you’re fit to go! And to top it all off, you don’t need to make a crust! Not only is a crust free frittata ultra convenient, it saves on the calories you would have in a quiche.
Tips for making it healthy:
- Use eggs that are cage free so the Omega 3 benefit is increased.
- Use a variety of colors for your vegetables. (The color of the vegetable is an indicator of it’s health benefits).
- Get creative with both the veggies and the cheese. Whatever veggies you use in an omelette can also be used in a Fritatta.
- I make them on the top of the stove because I don’t have an ovenproof nonstick skillet. The one advantage of baking them is that they end up with a golden brown color, but they can also dry out. And I like the visual appeal of the vegetables!
- If you choose to finish them off in the oven, preheat it to 375 and bake until golden.
- I personally don’t care for them with cooked meat. I like the freshness of a “veggies only” frittata. But if you so choose, by all means include some meat.
And that’s one of the great things about frittatas. You can vary them just about any way you want! So when you’re reading the recipe, don’t feel like you can’t make them if you don’t have a particular ingredient on hand.