This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think about accurately measuring the two. It resulted in one of the fluffiest and most delicious frittatas we’ve ever had-simplicity at its best.
Use whatever veggies you have and make a meal of it with soup or a side salad. If you have leftovers, cut squares of the frittata and place on your favorite bread for a tasty panini and a cost-effective brown bag lunch!
Ingredients
- 10 eggs, preferably cage-free brown eggs
- 1 cup arugula
- 1/8 cup shaved carrots or thinly julienned carrot strips
- 1/8 cup shaved broccoli stems
- white, extra sharp cheddar cheese (I prefer the Tillamook brand)
- Parmesan cheese
- 1/8 tsp. black pepper, or to taste
- ¼ tsp. salt, or to taste
Preparation
- Preheat oven to 350º.
- Put all ingredients into an oven-safe dish and whisk together well.
- Bake for 20-30 minutes or until top is evenly browned.
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Thanks 4 visiting my blog…
I’ll sure use your recipe…
Oh I love frittata and the fact that it’s done quickly is even better!!!
Oh wow that looks simple and yum….New look of the blog is superb…
looks super delicious Yvonne! great idea to use arugula.
Assalamu alaikum,
I tried this recipe at home yesterday, it’s so easy, healthy and simple, and more importantly, my picky eaters like it! Thank you!
Thanks, Pik. It’s so nice of you to take the time to come back and comment. Glad you enjoyed the recipe!