Frittata
A sunlit, skillet-baked omelet that’s at once custardy and lightly browned at the edges, flexible enough to showcase any vegetables, cheeses, or herbs you love. It finishes under the broiler for a puffed, golden top and slices into rustic wedges for breakfast, lunch, or a simple supper.
8 piece egg
¼ cup whole milk
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter
1 piece onion, thinly sliced
2 clove clove garlic, minced
4 oz spinach, roughly chopped
1 cup cheddar cheese, shredded
2 tbsp fresh herb, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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