Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
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. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
Warm the olive oil in a 12? cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), 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.
Baked casserole option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease a 9 by 13? pan, then pour the mixture into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
Bake for 20 to 25 minutes (keep an eye on it), 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.
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|Serving Size: 1 (534g)|
|Recipe Makes: 1|
|Calories from Fat: 472 (63%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 2233.4mg||687 %|
|Sodium 3064.7mg||106 %|
|Potassium 708mg||19 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.1g|
|Protein 66.4g||95 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 755
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