I love making this on a Sunday night for the evening meal so I have leftovers for the next three days and don't have to worry about making a my first meals of the day. I have always been one to have no problem eating leftovers. And many foods are much better the second or third day after the flavors get friendly.
I tend to make many versions of this basic frittata. You can change the vegetables or use up any remaining vegetables you have leftover that need used. I like a thicker frittata so I whisk in 1 T water with the twelve eggs and that seems to be perfect.
12 eggs beaten
1 T water
2 T extra virgin olive oil (EVOO)
3 tomatoes sliced
1 broccoli crown chopped
1 leek white & light green part only sliced 6 large white button mushroom
1 bell pepper of choice
6oz chopped spinach
2 tsp Penzeys Foxpoint seasoning
2 tsp fresh thyme
1 tsp salt
Pepper to taste
Micro broccoli or cilantro sprinkled on top
Optional fat: Avocado or black olives pair well Optional topper: compliant salsa I use Pace Chunky
Step 1: Preheat oven to 400 degrees F.
Step 2: In a large cast iron skillet place 2 T EVOO and coat bottom of pan turn stovetop on to heat oil medium high on mine I use (6).
Step 3: When heated, add precut vegetables except spinach. Sprinkle with salt and pepper and sauté about 5-10 minutes until tender but not soft. Add spinach and continue cooking until spinach is wilted. Pat down vegetables then top with 8 tomato slices with one in the middle.
Step 3: Whisk eggs and 1 T water and seasonings and pour over mashed vegetables and continue cooking on top of stove until edges begin to set about 20-25 minutes.
Step 4: Place in oven till set through about 10-15 minutes. temps vary so be sure to watch it closely the first time making it.
Optional: Sprinkle with Micro Broccoli or Micro Cilantro and salsa. Enjoy!