Quick and Easy Frittata With Rhoda Boone | Made In Cookware

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cooked meat

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides protein while being plant-based.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

herbs

🥗Healthier: spinach

💰Cheaper: frozen herbs

Spinach adds nutrients and can be more economical.

Start by sautéing sliced mushrooms in a ceramic clad frying pan.

Add a little water to the pan to help cook the mushrooms without excess oil.

Once the mushrooms are browned, add chopped shallot and sauté until softened.

Add diced tomatoes and continue cooking until softened.

Add spinach and cook until wilted.

In a mixing bowl, whisk together 8 eggs until well combined, incorporating some air for fluffiness.

Season the egg mixture with salt and pepper to taste.

Pour the egg mixture over the sautéed vegetables in the pan, stirring gently to combine.

Cook on medium-low to medium heat for about 5 minutes until the edges start to set.

Transfer the pan to a preheated oven at 375°F and bake for about 10 minutes until set and puffed.

Check for doneness by inserting a pairing knife into the frittata; it should come out clean.

Remove from the oven and optionally garnish with more parmesan, flaky salt, pepper, dill, and basil.

Serve warm with a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens