I oftentimes do breakfast for dinner partly because I love breakfast for dinner and partly because I am not hungry enough at breakfast time to eat large amounts of food. Frittatas are super easy, super yummy, and very adaptable to your preferences. You can add whatever veggies, meat, cheese combos your want (or if you’re paleo, skip the cheese altogether!).
I make mine in a cast iron skillet that I’m still curing, so my frittatas stick a little, but if you skillet is cured, you shouldn’t have that problem.
Like I said, you can change up a frittata recipe easily – I make mine different each time. The recipe below matches the pictures in this post.
1 T of olive oil or coconut oil
8 large eggs
1/2 cup of whole milk (coconut/almond milk if you’re paleo)
1/2 – 1 tsp of sea salt (if you are like me and like things salty, use 1 tsp)
1/2 tsp of pepper
Optional, Changeable ingredients:
1 chopped green pepper
1/2 lb of breakfast pork sausage
some chopped tomatoes (I had leftover garden tomatoes for this frittata)
1 cup of shredded gouda cheese
Preheat your oven to 400 degrees.
Heat up 1 T of olive oil in your skillet. Add your veggies and sauté for a couple minutes. If using meat, add your meat next and cook until browned, breaking up in small pieces.
While your meat/veggies are cooking, whisk together eggs, milk, salt and pepper. When veggies/meat are done, pour egg mixture into the skillet and cook for about 5 minutes until the bottom is starting to set. Take skillet off the heat and sprinkle your cheese (if using) on top.
Transfer your skillet to the oven and bake for another 12-15 minutes, or until the frittata puffs up, is brown on top, and doesn’t jiggle. Remove from the oven and let cool for a little before serving.