Easy Frittata Recipe & Variations

sallysbakingaddiction.com

Kathy Fischer

Base Frittata Recipe

8 large eggs

½ cup (120ml) milk*

½ teaspoon salt, plus more for cooking vegetables

¼ teaspoon ground black pepper, plus more for cooking vegetables

1 cup (about 100 to 120g) shredded sharp cheddar cheese OR crumbled feta, divided

1 Tablespoon olive oil

2 cloves garlic, minced

Version #1: Garden Vegetable

½ small red onion, thinly sliced

1 heaping cup (about 150g) chopped sweet potato (no need to peel)

1 heaping cup ( 130g) sliced zucchini

½ cup (about 80g) chopped red bell pepper

optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

1 cup ( 30g) roughly chopped fresh spinach

1 cup ( 150g) halved cherry tomatoes

1 heaping cup (about 160g) canned quartered artichoke hearts, drained

optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

Directions at sallysbakingaddiction.com

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