Easy Frittata Recipe | Oven Baked by Lounging with Lenny

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.

Fire roast one bell pepper on the stove until charred.

Place the roasted bell pepper in a bowl, cover with plastic wrap, and set aside for 20 minutes to steam.

Dice one small onion into medium size pieces.

Mince one garlic clove.

Clean the bell pepper by poking it and squeezing out the liquid, then rinse in cold water.

Remove the core and seeds from the bell pepper and dice it into medium size pieces.

Preheat a pan to medium heat and add 1 tbsp of butter and some vegetable oil.

Add the diced onion and sauté for 5 to 6 minutes.

Add the washed spinach and minced garlic, seasoning with salt and black pepper, and sauté for about 30 seconds.

Add the roasted bell peppers to the mixture and combine, then transfer to a colander to squeeze out excess liquid.

In a bowl, crack 8 eggs and whisk them, seasoning with salt and pepper.

Add 1/2 cup of heavy cream to the egg mixture and strain it.

Add half of the sautéed filling to the egg mixture and mix well.

Prepare a cast iron pan by lubricating it with 1 tbsp of butter (or vegetable/olive oil).

Add the remaining half of the filling to the pan and spread it evenly.

Top with 2 tbsp of crushed feta cheese.

Pour the egg mixture over the filling and top with more feta cheese.

Bake in a preheated 400°F oven for 20 minutes.

Let the frittata cool in the pan for 10-15 minutes before removing and cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens