What can I say? I love a Frittata. I love it for brunch or lunch or dinner or leftovers.
You’ll likely see this included in many a brunch menu here on The Eternal Hostess. The basis of the frittata are all ingredients that I try to have stocked in the fridge at all times. As for the mix-ins, well, I am going to let you in on a little secret. 95% of the time I make this for brunch, it is full of items that I need to clean out of my fridge.
Pull a few vegetables out of the fridge, chop up some meats (great place to pull something out of the freezer), a handful of greens, shred some cheese, add a few herbs and you are good to go. Mix-and-match whatever you have on hand and you have a hearty main dish for brunch. Maybe it is more of a throw-together dinner, because I’ve been there done that.
I hope you LOVE this salad! It’s:
Basic + Buildable
Easy to make
Great for Brunch, Lunch or Dinner
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #theeternalhostess on Instagram. Cheers, friends!
- 3 tbsp olive oil
- 1/2 cup onion (finely diced)
- 8 eggs
- 1/2 cup milk
- 3/4 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350 degress.
- Heat olive oil in a 10" oven-safe skillet over medium heat. Add onions and cook 3-4 minutes. Add any vegetables and pre-cooked meats to the skillet and cook until all ingredients are cooked.
- In a medium mixing bowl combine eggs, milk, salt and pepper. Whisk to combine.
- Pour egg into a skillet. Add any cheese, greens or herbs. Stir all ingredients to combine. Cook on stovetop until the edges start to pull away from the pan, 5-7 minutes.
- Place entire skillet into the oven for 16-18 minutes or until all egg on top is cooked.