Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.

Ingredients

• 7 Large Eggs
• ¼ cup of Whole Milk
• 1/3 cup of cheese (see NOTE below for choices)
• Dash of salt
• Dash of pepper
• ¼ cup of parsley, finely chopped
• 1 teaspoon of fresh thyme
• Up to 1-½ cup of vegetables, (see NOTE below)

Process

1. Preheat oven to 350F.
2. Spray a deep pie plate, or a 11”x5” 7” oven proof dish
3. Beat all ingredients together
4. Mix egg mixture with your choice of vegetables and cheese
5. Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.

NOTE: Add-in Ingredients in ½ cup increments, up to 1-1/2 cups

Recommended Vegetables for Frittatas

• Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
• Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
• Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
• Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
• Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
• Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
• Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
• Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.

Popular Cheese Choices

Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture.
Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result.
Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast.
Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish.
Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.

Tips for Using Cheese in Frittatas

• Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
• Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
• Moderate the amount to prevent a greasy or overly heavy frittata.

Pair with ingredients:

• Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
• Meat frittata: cheddar, Pecorino Romano, or Gruyère
• Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.

Tagged: eggs, Food, fratta, frittata, recipe, recipes