This frittata recipe is the ultimate clean-out-the-fridge meal since you can add just about anything into the egg mixture. You can top the dish with cheese or bacon for an interesting flavor experience.
Servings: 4 servings
- 6 eggs medium
- 1 tbsp heavy cream
- 1 tsp fresh thyme
- 1/8 tsp salt
- 1/2 tsp black pepper
- 0.25 oz parmesan cheese shredded
- 1 tbsp olive oil
- 6 oz onion chopped
- 8 oz mushrooms cubed
- 6 oz bell pepper cubed
- 2 oz carrot cubed
- 8 oz cherry tomatoes halved
- 1 oz scallion chopped
Preheat the oven to 350°F.
In a large bowl, combine eggs, heavy cream, thyme, salt, black pepper, and half of the parmesan cheese. Gently mix until well blended.
In a skillet, heat olive oil over medium heat, add onion, and stir fry until softened. Then add mushrooms. Cook until mushrooms are tender, add bell peppers, carrots, and 7 oz tomatoes to the skillet.
Pour the egg mixture into the skillet. Transfer the skillet to the oven. Bake for 5 minutes.
Sprinkle the remaining parmesan and half of the scallions on the frittata. Then bake for another 10 minutes.
Garnish with the remaining scallions.
Serving: 1serving | Calories: 205kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 221mg | Potassium: 617mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4408IU | Vitamin C: 74mg | Calcium: 90mg | Iron: 2mg