Frittata is a crustless quiche made with lots of eggs, a bit like an omelette that you bake in the oven. It's a quick and simple recipe to have at any time of the day, and is perfect for a quick lunch, or for the evenings when you still want to be healthy but just can't seem to pluck up the motivation to cook a three course meal (weird right?).
What we love about it is that it's easy to make using just about any ingredient you have in your fridge. Today we enjoyed making this veggie frittata with spinach, feta cheese and mushrooms. This versatile recipe is perfect to enjoy for breakfast, lunch or even a light dinner!
- 6 large eggs
- ¼ cup unsweetened almond milk, or any milk
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Chopped red onions
- 1 cup chopped mushrooms
- 1/2 cup chopped spinach
- 1/2 cup feta cheese
- ⅓ cup grated mozzarella cheese
- 2 tablespoon of TWK Pepper Pepitas (for the top)
- Mix eggs, almond milk (or any milk), garlic, salt, and pepper.
- Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
- Add spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables. Top with TWK Pepper Pepitas to give an extra taste!
- Sprinkle your frittata with cheese and transfer the pan to a 180 degree oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- Allow the frittata to cool before serving.
Share your creations with us by tagging us on Instagram @the_wholekitchen and using the hashtag #MyTWK