Customizable Egg Bake (Print Version)
# Ingredients:
01 -
10 large eggs
02 -
2 Tablespoons milk, any kind
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1 teaspoon kosher salt, divided
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½ teaspoon black pepper
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2 Tablespoons unsalted butter (or substitute olive oil)
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3 cups chopped vegetables (such as onions, cherry tomatoes, and asparagus)
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2 cups greens (such as Swiss chard, spinach, or kale)
08 -
4 ounces cheese (such as sharp white cheddar)
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Press a piece of parchment paper down into a 9-inch cake pan, 9-inch springform pan, or 8-inch square baking pan, crumpling it to tuck it down in the corners. The parchment should completely line the pan, which will make the frittata easy to remove after cooking. Spray the parchment paper lightly with nonstick cooking spray.
03 -
In a mixing bowl, whisk together the eggs, milk, ½ teaspoon salt, and ½ teaspoon black pepper until evenly combined.
04 -
Heat a 10-inch nonstick pan over medium heat. Add the butter and let it melt. Add the vegetables and remaining ½ teaspoon of salt to the skillet. Cook until the vegetables are tender and heated through, 4 to 6 minutes if using raw vegetables or just 1 minute if using pre-cooked. Add the greens and cook until wilted.
05 -
Pour the beaten eggs into the prepared baking pan. Add the cooked vegetables and cheese, then stir gently, folding some of the vegetables and cheese into the center of the frittata while leaving some on top.
06 -
Bake the frittata in the oven until the center is just set (it should still jiggle a little when you shake the pan), about 30 to 35 minutes.
07 -
Let the frittata rest for 5 minutes at room temperature before slicing and serving.
# Notes:
01 -
To prevent sticking, use parchment paper to line your baking pan or transfer the frittata to a parchment-lined cake pan or springform pan.
02 -
You can make individual frittatas using a muffin pan for easy portioning.
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This versatile dish can be customized with your favorite vegetables, greens, and cheese.