A frittata is an egg-based Italian dish, reminiscent of an omelette. Frittatas can seem intimidating to make, but they are actually quite easy and fun to make. Since they are egg based, they are the perfect weekend brunch meal. Make no mistake, though, they also make a great everyday dinner dish, and make excellent leftovers.
They’re super versatile! You can use any veggies or meats that you find in your fridge, making them the perfect “clean out the fridge” meal. In our frittata, we used bacon and asparagus.
- 10 eggs, beaten
- 3 Tbsp parmesan
- ½ cup grated cheese, monterey jack and/or feta
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ cup milk
- 4 green onions, chopped
- ½ cup asparagus, chopped + 3-5 whole asparagus stalks
- ¼ cup chopped tomato, optional
- ½ cup cooked bacon, salami, or ham, chopped
- Olive oil
- Preheat the oven to 400 degrees.
- In a medium bowl, whisk together eggs, milk, cheese, salt, and pepper until combined.
- Heat a 12-in cast iron skillet, or oven safe skillet over medium high heat.
- Add 2 tsp olive oil to the pan, and saute asparagus, and ham/salami if using the pan. Saute for 3-5 minutes.
- Pour egg mixture & green onions, and cooked crumbled bacon (if using) into the pan and stir briefly with a rubber spatula. Add whole asparagus stalks on top and sliced tomatoes, if using.
- Place the pan into the oven and cook for 15-20 minutes, until frittata is lightly browned and fluffy, and eggs are set.
- Remove from pan, optional, and cut into wedges to serve.