You Gotta Frittata | Stovetop Method | Doug Cooking

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Asparagus provides a unique flavor and is nutrient-dense.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Chop the vegetables (mushrooms, zucchini, green onion) and set aside.

Heat 1 tablespoon of olive oil in an 8-inch non-stick skillet over medium heat.

Add chopped vegetables to the skillet, season with pepper and salt, and add garlic powder and smoked paprika.

Stir the mixture to drive off moisture and make everything tender.

In a bowl, beat together 3 eggs, 1 tablespoon of milk or water, salt, pepper, and fresh herbs (scallion greens).

Add a little parmesan cheese to the egg mixture and beat until combined.

Make an even layer of the cooked vegetable mixture in the skillet.

Pour the egg mixture over the vegetables in the skillet and add a little cheese on top.

Cover the skillet with a lid and lower the heat slightly.

Cook for 6-8 minutes until the frittata puffs up and the eggs are fully set, checking occasionally.

After about 10 minutes, check the frittata; it should be puffed and the cheese melted.

Remove from heat and keep covered for a few minutes to help release it from the pan.

Use a rubber spatula to gently release the frittata from the skillet onto a cutting surface.

Slice the frittata into pieces and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens