Have you ever tried a frittata? These egg dishes are similar to omelets, except they are cooked in the oven at the very end. The baking brings out the flavors and creates a dish that can be eaten for any meal of the day and stored in the fridge to be eaten as leftovers. You can really throw any type of veggie, lean meat or reduced-fat cheese into a frittata, but here are some of our favorites.
For the following frittatas, use six beaten eggs as the base and cook in a medium sized skillet. Each frittata serves 4 people.
Turkey Sausage, Onion and Pepper – Preheat the oven to 350 degrees. Chop up 2 turkey sausage links, and cook on the stove on medium-high until no longer pink inside. Add chopped onion and pepper and continue cooking until the veggies become soft. When the vegetables are cooked, turn the heat down to low and pour the egg mixture over the turkey and vegetables. Cook until the egg mixture has set at the bottom (about 5 minutes). Transfer the entire skillet to the oven and cook for 10 minutes. Remove skillet from the oven, sprinkle with salt and pepper, and let it cool. Cut into 4 pieces and serve or store.
Loaded Veggie and Cheese Frittata – Preheat oven to 350 degrees. Chop up a variety of your favorite veggies like onion, tomato, pepper, zucchini and spinach. Turn the stove to medium heat and cook the chopped veggies in extra-virgin olive oil. When the veggies are cooked (after about 10 minutes), pour the egg mixture over the veggies. Cook until the bottom has set, then sprinkle with your favorite low-fat cheese (we like cheddar). Transfer the entire skillet to the oven and cook for 10 minutes. Remove skillet from the oven, sprinkle with salt and pepper, and let it cool. Cut into 4 pieces and serve or store.
Spinach, Tomato and Goat Cheese – Preheat the oven to 350 degrees. Sauté 1 cup fresh spinach leaves in extra-virgin olive oil over medium heat on your stovetop. Add cut up cherry tomatoes and continue cooking. When the spinach is wilted and the cherry tomato skin begins to wrinkle, turn the heat down to low. Pour the egg mixture over the vegetables and cook until the egg mixture has set on the bottom. Add a sprinkle of goat cheese, salt and pepper to taste. Transfer the entire skillet to the oven and cook for 10 minutes, until the cheese has melted. Let it cool, then cut into 4 pieces and serve or store.