breakfast
Easy Skillet Frittata
Frittatas are endlessly versatile. Use our recipe as a guide and add your own spin. Don’t like spinach? Sub in mushrooms, peppers, or sliced zucchini. Feel free to swap cheddar for Swiss or Monterey Jack, and toss in an extra clove of garlic or two.
Servings:
6
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 1 to 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup fresh spinach, torn into small pieces
- 2 tablespoons sliced green onions
- 1 to 2 cloves crushed garlic
- Salt and pepper to taste
- 6 large eggs
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
Preparation Instructions
- Sauté the vegetables—In a medium ceramic non-stick skillet, heat olive oil over medium heat. Add potatoes to ceramic non-stick skillet, cover, and cook for about 10 minutes—till tender but still slightly firm. Add in spinach, green onions, and garlic, then season with salt and pepper to taste. Continue sautéing until spinach is wilted, 1 to 2 minutes.
- While veggies are cooking, prep the eggs—In a medium bowl, beat eggs and milk together with whisk or egg beater.
- Cook the frittata—Pour egg mixture into ceramic non-stick skillet over the vegetables. Sprinkle cheddar cheese over the top. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes. Serve warm.
Tips
No lid? No problem!
Pop a baking sheet on top of your ceramic non-stick skillet, and you’re good to go.
Make it Easier
Our GreenPan Ceramic Nonstick Frypans offer excellent release for sticky ingredients like eggs. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.
