Back again with another easy recipe that is versatile enough for breakfast, lunch, or dinner - and it’s a great way to use up whatever odds and ends you have in your fridge.
A frittata is a baked egg dish, like a crustless quiche. A few eggs, cheese, and add meat and/or vegetables. Most veggies should be cooked down a bit on the stovetop before baking, because they will release water and otherwise make your finished frittata a little slimy - and any raw meat should be cooked in advance, too! The whole thing gets baked for just about 25 minutes in a 325 F oven until it’s fluffy and the cheese is melty.
This particular version was my way to use up excess bell peppers and onions from the previous day’s fajitas, plus using up the remainder of a giant clamshell plastic container of baby spinach taking up precious real estate in the fridge.
Regardless, I recommend two types of cheese: one flavorful and assertive, and one melty and mild.
Other tasty combinations of add-ins could be:
crumbled bacon, cheddar, parmesan, and leftover cubed roasted potatoes
leftover roasted asparagus, sautéed red onion and grape tomatoes, mozzarella, feta
soyrizo, pepper jack and cotija cheeses, diced sautéed bell peppers, scallions
sauteed mushrooms, onions, and kale, muenster and parmesan cheeses
