A frittata is a baked Italian omelette, and a source of endless creativity for breakfast, brunch, lunch and dinner. It is great for using up leftovers, including salad, vegetables, meat, and though it’s not strictly Italian, potatoes. Total time from prep to serving is 30 minutes. Figure on using 2 eggs per person, and a 10 inch cast iron skillet.
8 eggs, just beaten
½ cup milk (optional)
3 cups of veggies, chicken, potatoes, or fill the skillet about ½ full. If you use onions, or potatoes, make sure they are pre-cooked.
Salt, pepper, or a spicy blend such as Mrs. Dash, Tony’s, or Johnny’s, to taste, and make sure the spices are well blended into the egg mixture
¾ cup shredded cheese- Cheddar, Parmesan, Mozzarella, or a blend
3 T of coconut oil
Preheat oven to 375F
Place coconut oil in pan, make sure the bottom and sides are covered, and place pan in oven on middle shelf to preheat for at least 5 minutes.
Assemble ingredients on the counter near the oven. Open oven, pour in veggie/meat mixture, followed by egg mixture, and top with cheese. Bake for 16-18 minutes, let stand for 2 minutes, and then serve immediately. Enjoy piping hot, at room temp, or the next day straight out of the fridge.