The frittata is a favorite because it’s endlessly customizable. Just toss in whatever seasonal veggies are on hand. Thirty minutes later, you’ll have a filling dish that everyone will love, even picky eaters.
- 6 eggs, whisked until whites and yolks are blended
- 3/4 cup ricotta
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups green beans, cut into 1/2-inch pieces
- 4 small tomatoes, quartered
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 cup baby arugula
- 1/4 cup microgreens, optional
- Preheat oven to 375° F.
- In a medium mixing bowl, whisk together the eggs, ricotta, cheddar, chopped scallions, salt, and pepper until well combined. Set aside.
- Bring a 10-inch oven-safe non-stick pan or skillet, preferably a well-seasoned cast iron, to medium-high heat. Add oil.
- When oil starts to shimmer, add green beans and onions and cook until soft, about 6-9 minutes.
- Turn off heat and add tomatoes.
- Pour the egg and cheese mixture over the veggies. Transfer skillet to the oven to cook for 20-25 minutes or until the egg mixture puffs up, jiggles only slightly in the center, and its edges are slightly golden.
- Remove from the oven and let cool slightly. Top with baby arugula and optional microgreens to serve.