Best Breakfast Frittata by Agne

What is Frittata and Why should you try it out?

Well, because it’s AWESOME! 🙂 And… Frittatas are the ultimate clean-out-the-fridge weekend breakfast or weekend brunch recipe. Or for those times when you have visitors and need to cook breakfast for 10 people… This is a real life-saver!

Frittatas also transport well, so you can bring slices to picnics or pack for lunch. And what I love about it that there are no unnecessary carbs in it at all! And you can make it as healthy as you like! (I don’t think it’s possible to make it unhealthy 😀 )

Reasons to cook frittata:

  • fewer pans and pots
  • use any meat and veg leftovers from the fridge
  • time-saver – no need to stand by the stove
  • perfect for bigger family breakfast/brunch
  • healthy option

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing the recipe that has never disappointed me. Add or extract anything you like but the eggs (of course 🙂 ) and some cheese is always a good idea.

This recipe I will be cooking the vegetables in the pan but you can use leftover vegetables – simply warm them in the pan before adding the eggs. Also in this recipe, I will show you how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. And the baked option is particularly great if you need a make Fritta for the bigger crowd.

Basic Frittata Formula

  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons full-fat dairy
  • 200g – 440g cooked and seasoned vegetables, meat, etc.
  • 100g-200g grated or crumbled cheese
  • 1/2 teaspoon of pink Himalayan salt

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Best Breakfast Frittata

Serves: 1 large frittata (approx. 8 servings) or 18 mini frittatas
Level: easy
Score: 10/10

Ingredients

  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons full-fat dairy
  • 300g vegetables: spinach, mushrooms, broccoli
  • 100g cooked chicken
  • 1 diced onion OR spring onions
  • 100g-200g grated or crumbled cheese
  • 1/2 teaspoon of pink Himalayan salt
  • black pepper
  • Garnish (optional): Chopped fresh, leafy herbs (basil, parsley, cilantro, or dill)

Method

  1. Preheat the oven to 180C degrees.
  2. Grease the casserole and put it on the side.
  3. Soak your fresh vegetables (broccoli & spinach) in highly alkaline water pH11.5 to clean off all the pesticides and herbicides. Spray the mushrooms with highly alkaline water pH11.5 and clean them off with the kitchen towel.
  4. Drain the vegetables. Squeeze all the water out of spinach and place them in the greased casserole. Add spinach and spring onion (if you’re using the onion, sautè onion for a few minutes)
  5. Slice the mushrooms. Sautè them on the pan with a knob of butter. Add to the casserole dish.
  6. Sautè sliced broccoli with some butter or coconut oil (approx 5 minutes or until tender). Add to the casserole dish.
  7. Add slices of chicken.
  8. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended.
  9. Pour the eggs over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan.
  10. Sprinkle the cheese
  11. Bake for 20 to 25 minutes (keep an eye on it – baking time depends on the thickness of your frittata), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  12. Baked mini muffin frittata option: Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy.

Enjoy frittata with some fresh salad, rashers or a slice of brown bread.
Let me know how did you get on!

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Lots of love,

Agne Jonele

Categories: Recipes

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