We eat a lot of eggs in my house. A LOT. I’m also always looking for new ways to make them so when I came across Danielle Walker’s frittata recipe from Against All Grain I knew I wanted to make it. Except that sometimes putting pans like cast oven skillets into the oven scares me. I mean, it’s a cast iron skillet. In the oven. And it is heavy. But one day I got brave and just did it. Yes, Carl was standing behind me for moral support, but I overcame my fear of a hot, heavy pan and I’m so glad that I did because this recipe is amazing. Since making Danielle’s original recipe we’ve experimented (see, I’m a scientist by nature) with adding lots of different veggies, meats, milks and seriously almost anything you put into a frittata will taste amazing. I say almost because I know there is someone out there thinking that if they put something crazy like crayons or peanut butter in a frittata it would be gross – and it may be but seriously guys, we aren’t in elementary school. 😉
Two weeks ago Carl and I decided to go all in and follow the meal plan and workouts for The Master’s Hammer & Chisel. I was super excited when I saw that one of the recipes in the program guide was also a frittata. The day that we made our frittata we didn’t have some of the ingredients listed in the original recipe so we used what we had.
Adapted from Danielle Walker’s recipe in Against All Grain and The Master’s Hammer & Chisel program guide
Total time: 47 min. | Prep Time: 20 min. | Cooking Time: 27 min.
- 1/2 tsp. Himalayan salt (or sea salt), divided
- 1/2 tsp. garlic powder
- 1 medium red bell pepper, chopped
- 6 oz. fresh baby spinach, chopped
- 1/2 medium onion, diced
- 2 medium zucchini, chopped
- 12 large eggs, lightly beaten
- 1/4 c. unsweetened almond or coconut milk
- Preheat oven to 400*F.
- Heat oil in 12-in. nonstick oven-safe skillet or cast iron pan over medium-high heat.
- Add onion, zucchini, and bell pepper; cook, stirring frequently, for 4-5 minutes, or until soft.
- Add spinach; cook, stirring frequently, for 3-4 minutes, or until spinach is wilted. Remove pan from heat. Set aside.
- Combine eggs almond milk and garlic powder in a large bowl; whisk to blend. Season with salt.
- Pour egg mixture into skillet; return to heat and cook over medium-low heat, stirring frequently with rubber spatula for 6-9 minutes, or until egg mixture has set on the bottom and begins to set on top.
- Place skillet in oven. Broil for 3-4 minutes, or until lightly browned and fluffy. NOTE: Check middle and edges of frittata with toothpick to make sure it’s cooked all the way. Keep in oven for a few minutes longer if it’s not.
- Cut into 6 servings and serve immediately.
- Frittata can be prepped and combined the evening before and stored in the refrigerator until cooking.
- Frittata can be stored in the refrigerator for up to 4 days in an airtight container.
What is your favorite way to eat eggs?