I have four GREAT reasons for you to make this recipe part of your arsenal. Here they are:1. The base recipe is only 2 ingredients! 2. It's a great way to use up leftovers. 3.You can eat it for breakfast, lunch or dinner. 4. It's quick to make and the leftovers are delicious (I guess that's five reasons). Frittata is really just a fancy word for a baked egg dish. Oh and I just thought of another reason you should make this meal- it's cheap! The base of this recipe is just two ingredients, eggs and a bit of milk. And you can actually even leave out the milk if you're dairy free. It won't change much. Now here's the beautiful part of this recipe. Go into your fridge, find last night's leftovers from dinner and chuck it in the pan. It will really work with just about anything. In this particular frittata I used leftover grass fed ground beef seasoned with my Homemade Taco Seasoning and sauteed onions and peppers that we had leftover from taco night a couple of days ago. But any leftover meat and veggies will work. Even if you have leftover pasta you can toss that in and you'll have a sort of baked spaghetti dish. So on with the recipe.
Ingredients:
-1 dozen eggs
-1/2 cup milk
-whatever leftovers you choose. Alternately, if you have fresh veggies you want to use in this recipe, just saute them up in your skillet first.
Directions:
-Preheat your oven to 350 degrees F.
-Add your leftovers or whatever veggies/meat you're using to a skillet heated over medium heat. I use my cast iron skillet because I use it for EVERYTHING and I love it. If you want to use non-stick go for it, just make sure it's oven safe. If not, make sure you add enough coconut oil or butter (I used butter) so that your frittata will come out without sticking.
-In a large bowl, whisk together your eggs and milk (if using) until well incorporated. Add eggs to the skillet and season with sea salt and pepper to taste.
-Give the eggs and leftovers a stir to make sure that the leftovers are distributed throughout. Let cook on the stovetop for about five minutes, until the bottom starts to set-up.
-Transfer the pan to the pre-heated oven and let bake for 25-30 minutes until golden brown on top and the edges start to pull away from the pan.
-Let cool and enjoy!
Since this was a leftover taco frittata, I garnished with some fresh chopped cilantro and served it with some salsa. Delicious! But go ahead and get creative with it. If you have parsely or dill, throw that in it. Serve it with a salad for dinner, or some fresh fruit for breakfast. This recipe is super versatile so I encourage you to make it your own and do what YOU and your family like.
*Please use organic ingredients when possible.
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