Frittatas are a dish that I always seem to forget about, but every time I make one, I wonder why it doesn’t happen more often. Essentially an oven-baked omelet, a frittata is a fabulous way to make leftovers delicious. Here is our frittata recipe:
- 6 eggs
- herbs, 1 tsp chopped, we used thyme
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 Tbsp butter
- 1 onion, finely chopped
- Vegetables – we used cooked potatoes and red peppers
- 1/3 cup grated or crumbled cheese (we used feta cheese in larger crumbles and then topped with an aged cheese)
- Preheat oven to 175/350 degrees.
- In a mixing bowl, whisk together eggs, herbs, salt, pepper and 1 Tbsp water.
- In a large oven-proof frying pan over medium heat, melt butter. Add onion and sauté until soft and translucent. Add vegetables and sauté for a couple of minutes until warm through. Shake pan to spread the veggies evenly around the pan. Remove pan from heat, pour over egg mixtures, and sprinkle cheese on top.
- Bake until center is set and poked and edges are browned and pulling away from pan sides, around 10-15 minutes. Let stand for a few minutes before serving. Cut into wedges or squares.