I tried forever to make a non-rubbery, non-dry, non-salty frittata. It is not easy! I stumbled upon Andrew Feinberg’s Slow-Baked Broccoli Frittata on food52 and I knew I had found the solution! Slow cooking it in the oven is key.
Get creative with the fillings! Leftover roast vegetables play so well here as do odds and ends of cheese or a few leftover pieces of bacon (does that ever really happen?!) even pesto would be awesome swirled into the eggs!
FRITATTA BASE & METHOD
10 large eggs
1 teaspoon kosher salt & ground pepper, plus more to taste
Anything below could be used to make an excellent frittata!
1 cup or so of roasted or raw vegetables: sweet potato, broccoli, tomatoes, onions or peppers etc
½ cup or more of proteins: bacon, ham, sausage etc.
1 cup of greens you have on hand
¼ cup cheese: parm to cheddar, it all works!
1 squeeze lemon, to taste, for serving
Preheat oven to 300° F.
Crack the eggs and whisk together with 1 teaspoon salt, and black pepper, and set aside.
Add enough olive oil to coat the bottom of a cast iron or oven proof pan (be generous) add any vegetables or proteins that need cooking and/or leftovers for warming (if using both cook the raw ingredients thoroughly before adding the leftovers). Once cooked/heated then pour in the beaten egg and cheese if using and let cook for 30 seconds over high heat. Stirring once around the pan.
Transfer the pan to the 300° F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate or cut wedges straight from the pan (easier!). Squeeze lemon juice over the top… I had no idea how amazing lemon was on eggs! It is a MUST!