Generic Frittata

 

8 large Eggs (121” skillet)

¼ C, Heavy Cream (Milk, non-dairy Milk)

1 tsp. Salt

¼ tsp. Pepper

½ C. diced Onions (shallots, leeks, ramps, garlic scapes)

3 T. Olive Oil (neutral oil, bitter)

 

Optional, choose as you like

8 oz. meat – bacon, ham, sausage, chicken,

½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)

¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)

½ – 1 tsp. Spice

Up to 2 C. Vegetables (Cook:  potatoes, peppers, zucchini, leftover roasted veg  Raw: tomato, scallion, avocado, asparagus)

 

Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper.  Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.