Thursday, January 24, 2013


I love cooking healthy quick meals. When I read a recipe, if it has more than 6 ingredients (not including salt and pepper) I usually move on! One of my favorite super tasty, quick and easy things to make is a frittata! Even the word itself is fun. Say it with me right now: Fri-tta-ta!!

They are super easy and the best part is they are PRETTY!

They are also cheap to make and you can use up all your leftovers. They are gluten free and you can make them a million ways. Guys will be super impressed with your cooking skills if you do this for them. They will be even more impressed if you do it effortlessly in 6 inch heels. 

This recipe was a homerun this morning for my cousin Britney but can be enjoyed any time!

For the veggie one I made this morning, you’ll need:
  • eggs
  • some kind of cheese you like (anything works, I used Laughing Cow!) 
  • tomatoes (large ones make pretty slices for the top!)
  • zuchinni cut into small pieces 
  • carrot shreds
  • mushroom slices  
  • fresh basil
  • pinch of garlic powder
  • 2 large scallions (or 1/2 a red onion) sliced very thin
  • 3 large handfuls baby spinach
  • sea salt and pepper to taste
Cast iron skillets are the best when making frittatas. It creates a more even heat and the finished product is always much better without the bottom burning!

In your large skillet over medium heat, melt a small pat of butter and sauté garlic and shallots/onions until soft.

Next add your halved cherry tomatoes and zucchini slices of mushrooms and any other veggies and add sea salt to taste. This is important! You want your veggies to have flavor so make sure you salt them while they are cooking. Cook veggies until soft but not falling apart. Then add 3 big handfuls of baby spinach and stir in until lightly wilted. You could also add bacon or sausage crumbles if you want. I love veggie ones though!

On the stove top, raise the heat to medium high and pour in wisked eggs with cheese evenly over the vegetable mixture. Stir in the eggs and cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil”.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Next place large tomato slices on top and put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

Here is the one I made this morning - I used fresh basil on the top.



1 comment:

  1. Hi Rachel,
    It's Debi, and I met you at the Ivy at the Glen in southglenn a few monthes ago. I can't find your card, but I wanted to know if you want to co host one of my parties in February, or even in the 30 of january. Let me know if you are interested.