This is a great recipe (slightly altered) from http://www.incredibleegg.org/. You can size it up or down, and personalize the ingredients however you'd like. The recipe calls for 1 cup of "filling", which can be any combination of cooked meat, seafood or poultry, cheese, vegetables and/or cooked pasta or grains. Chop the filling into fairly small and make sure it's well-drained. To make fewer or more servings: Adjust the amounts of filling, liquid, seasonings and the pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, use an 8- or 10-inch pan; for 8 eggs, use a 10- to 12-inch pan.
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- 1Beat eggs, liquid, and seasonings in medium bowl until blended. Add filling; mix well.
- 2Heat olive oil in a nonstick skillet over medium heat and pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
- 3Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Or, if your skillet doesn't have a lid, set the skillet under the broiler very briefly (this is what I did) until the eggs are set.
- 4Optional: Sprinkle with shredded cheese, bread crumbs or crushed chips and heat (on the stove or under the broiler) until the cheese is melted or topping is lightly browned.
- 5Slide the frittata onto a plate and cut into wedges.
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Nutritional Facts for Mix-And-Match Frittata
Serving Size: 1 (107 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 202.6
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 4.0 g
- Cholesterol 372.0 mg
- Sodium 142.1 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 12.5 g
The following items or measurements are not included: