I love Frittata. The best part of Frittata is how versatile it is. You can perfectly serve it for breakfast, brunch or dinner and you can also adjust it and change it every time, depending on the ingredients that you may have available. It is the perfect refrigerator (and pantry) cleaner!

I don’t know about you, but little by little I tend to accumulate food in the refrigerator. Vegetables, cheese and sometimes leftovers (like baked potatoes).

This time I had a small cauliflower hanging around in my refrigerator and just a few roasted peppers in a jar. I also had some mozzarella balls, goat cheese, cherry tomatoes and some fresh herbs that I wanted to use before they went bad.

Frittata, in my experience, can be as light as you want it. I only had four eggs left and the equivalent to four egg whites. The combination of cheese and herbs made it very tasty, you wouldn’t be able to tell the difference between using full eggs or egg whites due to the different layers of flavors.

You could also include meats, like bacon, ham, turkey or just make it with egg whites and vegetables.

Next time I make Frittata, I want to use a muffin pan and serve it in individual portions.

Frittata

Yield: 4-6 servings

Ingredients

8 eggs

1/4 cup of milk or half and half

1 small cauliflower

1 small diced onion

3/4 cup chopped roasted peppers

8 cherry tomatoes, cut in halves

2 tbsp fresh basil – or 1 tbsp of fresh thyme

6-7 Mozzarella Ciliegine (bite size balls) or 3/4 cup of diced or shredded mozzarella cheese

2 tbsp goat cheese

1/2 tbsp olive oil

1/2 tbsp butter

3/4 tsp salt

1/4 tsp pepper

2 tbsp of parmesan cheese (optional)

Instructions

Preheat oven to 350° Fahrenheit.

Cut the florets of the cauliflower. To steam the cauliflower, just fill 1/3 of a medium pan with water and bring to a boil. Lower the temperature to medium. Place the cauliflower in the steamer basket with a sprinkle of salt and pepper. Cover and let steam for about 7 or 8 minutes, until it is fork tender. Set aside.

Make sure to use an oven proof or a cast iron skillet. In the skillet, place the olive oil and butter. Add the onion, half the salt and pepper and cook for about 5 minutes. Add the roasted peppers and the tomatoes. Cook at medium heat for another 4 minutes. Add the cauliflower and sauté for a few minutes mixing it with the onion, roasted peppers and tomatoes.

In the meantime, beat the eggs, add the fresh herbs, the milk (or half and half) and the rest of the salt and pepper.

Lower the heat of the skillet to low and pour the egg mixture, making sure to coat all ingredients. Add the goat cheese and distribute the mozzarella cheese evenly all over the skillet. Try not to stir the mixture. Let it cook at low for about 3-4 minutes, until you see that the borders are starting to cook.

Cook in the oven for 20 minutes at 350° Fahrenheit.

Notes

If you are using the parmesan cheese, cook the frittata for 18 minutes, sprinkle the parmesan cheese on top and put in the oven for 2 more minutes. Pinch with a knife or toothpick, if it comes dry is ready.

Frittata