I was chatting with my babysitter this week and I find it funny that she always comments on how much we cook at home. While it may seem like I’m whipping up elaborate meals every night, the truth is I rely on a handful of quick, versatile recipes that I repeat with different variations. One of my all-time favorites is this egg frittata. It’s a lifesaver on busy mornings and can be prepped in just 5-10 minutes. Plus, it’s perfect for using whatever ingredients you have on hand.
Quick and Easy Egg Frittata
This egg frittata recipe is a go-to in our household. It’s not only delicious but also packed with protein and veggies, making it a nutritious start to the day. The best part? You can cut it up and freeze portions for those super quick breakfasts later.
Ingredients:
- 5 large eggs
- 2 cups of shredded cheese (any kind you like)
- 2-3 cups of vegetables (fresh or frozen)
- My personal favorites: broccoli, green beans, asparagus, or bell peppers
- ½ pound of your favorite sausage, cooked and crumbled
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the veggies: If you’re using fresh vegetables, chop them into bite-sized pieces. If using frozen veggies, remember they contain more water, so you might want to sauté them first to remove excess moisture.
- Cook the sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Drain any excess fat.
- Whisk the eggs: In a large bowl, whisk together the eggs until well blended. Season with a pinch of salt and pepper.
- Combine ingredients: Add the cooked sausage, cheese, and vegetables to the eggs. Stir until everything is evenly distributed.
- Pour into a 9-inch pie pan: Lightly grease the pie pan and pour in the egg mixture. Spread it out evenly.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the frittata is set in the middle. If using frozen veggies, add an extra 10-15 minutes to the baking time (if you didn’t already saute them).
- Cool and serve: Let the frittata cool for a few minutes before slicing. Serve warm, or cool completely before cutting into portions for freezing.
Tips:
- Vegetable Prep: Fresh veggies work great, but if you’re short on time, frozen veggies are a convenient option. Just remember to cook off some of the water first.
- Cheese Variety: Use whatever cheese you have on hand – cheddar, mozzarella, feta, or even a mix!
- Portion and Freeze: After cooling, cut the frittata into individual portions and freeze. Pop them in the microwave for a quick breakfast during the week.
This frittata recipe is incredibly adaptable. Swap out the sausage for bacon or ham, or try different veggies depending on what you have in your fridge. It’s a simple, no-fuss meal that keeps you and your family fueled and ready for the day.