Frittata Recipe, plus 5 Variations
30 minServes 3 to 4
An egg base sautéed with vegetables in a cast-iron skillet, then baked into a crustless, sliceable brunch dish.
| prepPreheat the oven to 400°F / 200°C | |||||
| 6 large eggs (use 8 eggs for a 12-inch skillet) | Whisk eggs, milk, garlic & salt | Pour in egg mixture, shake pan | Add mozzarella, bake 400°F/200°C 15-20 min | Top with remaining basil, season, serve | |
| 60 ml unsweetened almond milk, or any milk | |||||
| 2 garlic cloves, minced | |||||
| ¼ teaspoon sea salt, more for sprinkling | |||||
| Freshly ground black pepper | Sauté shallot with salt & pepper | Add tomatoes & half the basil | |||
| 7 ml extra-virgin olive oil | |||||
| 1 shallot, chopped | |||||
| 300 g halved cherry tomatoes | |||||
| 110 g halved mini mozzarella balls | |||||
| 10 g sliced fresh basil leaves (for cooking) | |||||
| 10 g sliced fresh basil leaves (remaining, for topping) | |||||
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