Brunch is easily my favorite meal time, even if it’s a hybrid. What’s not to love about being able to eat eggs and toast with a side of chicken? I’ve even determined that my future wedding day will be dedicated to it. Yep, a Sunday brunch style wedding. I can see it now! The frittata, like its cousins the omelet and the quiche, is a quintessential brunch staple. It’s quick, it’s easy, serves 4-6 people (or more depending on the size of your skillet and the amount of ingredients), and you can pretty much add whatever ingredients you desire without fudging it up.
I have quite possibly the easiest frittata recipe. It’s vegetarian but you can add shredded chicken, bacon (OMG yum), or any other meats, herbs, spices, and veggies to make it your own.
1/4 cup unsweetened almond milk (or whatever milk you prefer)
1 minced garlic clove
3-4 cups fresh spinach
1/4 cup (or to taste, save some for garnish) chopped scallions
pinch of paprika (to taste)
pinch of red pepper flakes (to taste)
grated parmesan (to taste, I go until my eyes say stop)
salt & pepper (to taste)
Preheat oven to 450 degrees.
(I heat the cast iron skillet as well, but it’s optional)
Whisk together eggs, milk, salt, pepper, minced garlic, and paprika.
Sauté spinach and scallions in a separate skillet in olive oil until the spinach is mostly wilted. Add a pinch of salt at the end.
Gently mix cooked spinach into the egg mixture.
Pour the whole mixture into your cast iron skillet, add cheese on top for a yummy crust, and bake in the oven until it puffs up and becomes golden brown. When your eggs are firm (ish) and cooked through you are done!
Let cool and serve!