Breakfast, lunch, dinner—a frittata can do it all.
Any 2-quart baking dish works well for this frittata. Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked.
First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper. To customize, choose one of the additions below.
Pour the egg mixture and any additions into your skillet, stir, and cook just until edges start to pull away from the pan. This will take 5 to 7 minutes. Transfer skillet to oven and bake until set, 16 to 18 minutes. Then enjoy!Add ½ cup each sautéed diced red bell pepper and zucchini, along with ¼ cup finely chopped fresh basil leaves.Add 1 cup each halved cherry tomatoes, diced avocado, and cooked chicken, plus ¼ cup each crumbled cooked bacon and blue cheese.
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