the perfect breakfast dish to make for a group
Servings 5 people
- 10 eggs
- 2-3 tablespoons cream or whole milk
- 2-3 tablespoons olive oil
- 1 bell pepper
- 1-2 summer squashes small
- 2 cloves garlic
- you can change up what veggies you use based on what you have available
- ¼ cup Parmesan cheese
- salt pepper, and cayenne to taste
Cut up your vegetables into bite-sized pieces and mince the garlic. A little chopped onion would be a great addition to this; I was just plumb out of onions this day, so I missed out. In a large, oven-friendly pan, heat 1 tablespoon of olive oil over medium heat. Sauté the vegetables until they just begin to soften. Then toss in the garlic and cook for another minute.
I like to use a big cast iron pan for this, as I can easily pull it off the stove and pop it in the oven.
In a large bowl, whisk to combine the eggs and cream. Add another tablespoon of oil to the pan and stir it around so it coats the bottom. Pour the eggs over the top of the already partially cooked vegetables. Season with a little salt, pepper, and cayenne (not too much; you can always add more later). Once some of the egg has begun to cook, use a heatproof spatula to push the cooked eggs up off the bottom of the pan, allowing uncooked eggs to run to the bottom. The frittata should look about halfway done, with the edges beginning to set when you're ready to move it to the oven. Carefully move the pan to a 450°F oven. Bake for 2-4 minutes until the edges and top are set and the eggs look to be no longer runny.Keep in mind that even after you remove the pan from the oven the eggs will continue to cook a little, so it's okay to pull it out a little earlier than "completely done" looking.
Once out, sprinkle the cheese over the top of the frittata and allow it to cool for a few minutes before you slice into it.