Are you among those who think frittatas are out of your league? Think again!
I used to think frittatas were difficult to make because they sounded so “fancy.” I also couldn’t make an omelette if my life depended on it, so how was I going to make a frittata?
They are actually easy to make and don’t require flipping, which for someone like me who also used to struggle with pancakes, this is a very good thing.
Frittatas are delicious because you can load them with whatever fillings you want. They’re thick, easy, yummy, and filling. They’re great as a quick-fix breakfast, for a weeknight when you have that blank stare looking into your refrigerator unsure what to whip up for dinner, or even made and planned ahead for lunches!
That’s right–they’re fabulous for lunches, too. I love to make my frittata, slice it, and pack it up for the family. They’re just as good cold as they are hot, so no need to worry about how to pack.
Are you struggling to pack variety in your kid’s lunch boxes? Are they getting bored with their lunches? Sometimes have a slightly guilty feeling for packing the same sandwich over and over again? Join MOMables, and you can get a weekly meal plan sent straight to your inbox! You’ll get recipes for every day along with pictures to show you what the final product should look like. You even get a grocery list to streamline the process even more!
One of the things I love most about this particular recipe is that the ingredients are probably already in your fridge and freezer. Plus, the added peas are a great way to sneak extra veggies into your meal.
Want to amp it up even more? Try adding diced ham bits as well.
- Yield: 6-8
- 10 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1 cup frozen peas
- 1/2 cup shredded sharp Cheddar cheese
- 2 tablespoons butter
- Preheat the oven’s broiler.
- In a medium mixing bowl, combine the eggs, milk, and salt. Whisk until well blended.
- Add the peas and cheese. Whisk again.
- In a 10- to 12-inch skillet, melt the butter over medium-low heat. Swirl the pan around to coat evenly over the entire bottom and sides of the pan.
- Pour the egg mixture into the heated pan. Using a rubber spatula, give it a quick stir to evenly distribute the peas.
- Increase the heat to medium. Allow the egg mixture to cook without stirring, about 8 to 10 minutes, until the edges are cooked and the center-top is semi-liquid.
- Transfer the skillet to the broiler, and continue to cook until the top and center are fully cooked, about another 4 minutes.
- Remove from the oven, and allow the frittata to cool before slicing.