House Frittata
Homemade Frittata: Better Than the Coffee Shop
There’s a local coffee shop near us that makes the most delicious frittata. But as much as I love it, the price tag gave me the nudge to try my hand at making my own. And now that I have? Let’s just say that coffee shop has some serious competition!
What I love most about frittatas is how versatile they are. I make mine with a mix of fresh vegetables and leftovers, so it’s the perfect way to clean out the fridge while still creating something delicious. Leftover potatoes, asparagus, broccoli, spaghetti—you name it. If it’s cooked and hanging out in the fridge, it can probably go into the frittata.
The result is always a beautiful, flavorful dish that’s simple to make, incredibly satisfying, and way easier on the wallet than the coffee shop version.
So, whether you’re using up leftovers or starting fresh, give this frittata a try. It’s a quick, tasty meal that proves homemade really can be better than store-bought! ❤️🍳✨
House Frittata
Special Note: 1) I don’t use salt when I make this because I don’t want the vegetables to be stripped of their liquid and then potentially end with a runny frittata.
2) Recipe is super rough - this is more about what you feel like adding and when it comes to cooking, knowing that different ingredients and stoves will cook at different speeds. The cooking time isn’t long, play close attention the first few times you make this, until you get the hang of the times that work for you.
Ingredients:
+/- 7 eggs
Veges - precooked potatoes, mushrooms, green onions, red pepper (and or any sweet or hot pepper, asparagus, broccoli, yellow or red onion, zucchini, etc.)
2 tbsp olive oil
1 c grated cheddar cheese (or some feta, mozzarella, parmesan, etc - whatever you have on hand and or enjoy) (cheese is, of course, optional)
Instructions:
Turn oven on to Broil - High.
Gather veges and slice into desired size.
Ready cheese - for instance, if using cheddar, grate.
Blend eggs with a fork in a small bowl.
In a non-stick oven proof 10” saute pan, begin sauteing veges in 2 tbsp olive oil (I started with potatoes and when starting to brown, added mushrooms, and when those started to brown, added red pepper and 3/4’s of the sliced green onions)
Don’t overcook the veges! This entire process takes about 10 minutes on a medium/high heat.
Add the eggs to the pan, turn the heat down to medium low and then cover with a lid.
Keep an eye on the temperature on your stove. The idea is for a slow cook, with no burning on the bottom.
The pan is ready for the oven when the eggs are not quite 100% cooked (see photo above)
Place the pan in the oven. After a few minutes, the eggs will finish cooking and the frittata will puff up.
Remove from oven and top with cheese and green onions (all optional)
Place back in oven for a minute or so to melt the cheese, if using.
Enjoy - fresh from the oven or cold the next day!
