Hey y’all, have you tried making frittatas before? They’re delicious and a great way to use up leftovers in your fridge! Today, I’m gonna share with y’all some amazing frittata recipes that are sure to impress whoever you’re cooking for. First up, we have a classic frittata recipe. Start off by preheating your oven to 375°F (190°C). Then, heat up some oil in a skillet and sauté your veggies (whatever you have on hand - onions, bell peppers, mushrooms, etc.) until they’re tender. In a separate bowl, whisk together 6 eggs, some salt and pepper, and a splash of milk. Pour the egg mixture over the veggies in the skillet and cook for a few minutes on the stovetop until the edges start to set. Then, transfer the skillet to the oven and bake for 10-15 minutes or until the eggs are cooked through. Serve hot or cold - it’s delicious either way! Next up, we have a yummy potato and zucchini frittata. Preheat your oven to 375°F (190°C) again. Peel and thinly slice 2 medium sized potatoes and slice 2 medium zucchinis into rounds. Heat up some oil in a skillet and add the potatoes, cooking until they’re slightly browned. Then, add the zucchini and cook until they’re tender. In a separate bowl, whisk together 8 eggs, some salt and pepper, and a splash of milk. Pour the egg mixture over the veggies in the skillet and cook on the stovetop for a few minutes until the edges start to set. Then, transfer the skillet to the oven and bake for 10-15 minutes or until the eggs are cooked through. Serve with a side salad for a delicious and healthy meal! If you’re looking for a smaller portion size, try these mini frittatas! Preheat your oven to 350°F (180°C). Grease a muffin tin and place your desired toppings (cooked bacon bits, sautéed veggies, shredded cheese, etc.) in each muffin cup. In a separate bowl, whisk together 6 eggs, some salt and pepper, and a splash of milk. Pour the egg mixture over the toppings in the muffin cups, filling each cup about 3/4 of the way full. Bake for 15-20 minutes or until the eggs are cooked through. These mini frittatas are perfect for meal prep or a quick breakfast on-the-go! Last but not least, we have a spinach, tomato, and feta frittata. Preheat your oven to 375°F (190°C) again. Heat up some oil in a skillet and add some onion and garlic, cooking until they’re tender. Then, add some fresh spinach and cook until it’s wilted. In a separate bowl, whisk together 8 eggs, some salt and pepper, and a splash of milk. Add some diced tomatoes and crumbled feta cheese to the egg mixture. Pour the egg mixture over the veggies in the skillet and cook on the stovetop for a few minutes until the edges start to set. Then, transfer the skillet to the oven and bake for 10-15 minutes or until the eggs are cooked through. This frittata is so flavorful and delicious - you won’t even realize you’re eating something healthy! I hope y’all give these frittata recipes a try - they’re perfect for any meal of the day and a great way to use up any leftovers in your fridge. Enjoy!
