Easy Baked Frittatas
How about some Frittatas for Breakfast, Lunch or Dinner
The leftovers are nearly as good as frittata straight from the oven. They are also wonderful for a hearty breakfast. Can be eaten any day like with top of a piece of toast for an easy lunch and served with pasta for dinner too. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
INGREDIENTS
6 large eggs
1/2 tsp salt, divided
Any protein such as chicken breast or bacon, chopped (optional)
Any vegetables such as carrot, corn, spinach, greenbeans, onions, chopped (optional)
1/2 tsp freshly ground black pepper
1 cloves garlic, minced
2 tsp thyme or any herbs you like
1/2 cup shredded cheese you like (optional)
INSTRUCTIONS
Crack the eggs into a medium mixing bowl. Add salt, black pepper and whisk just until the eggs are blended.
Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
Saute the vegetables, cook for a few minutes , add your proteins and cook together until vegetables soften. Season with salt, to taste.
Let the cooked protein vegetables cool for a few minutes, then stir them into the egg mixture. Grease you baking pan, then pour the mixture into the pan.
Bake in the middle rack airfryer oven 200C/400F for 12 to 15 minutes (keep an eye on it), until the eggs are puffed and appear cooked.
Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs if desired, slice with a sharp knife, and serve.
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