Here’s an easy step by step way with pictures for how to make a frittata. Too often people get stuck following recipes too closely that they aren’t creative and won’t make it unless they have 100% of everything. So let’s throw away those measuring devices and watch my hand cues as we go through this recipe. The only thing you definitely need is eggs – otherwise feel free to sub in whatever else you want – any veggie, any spice.
What you need
12 eggs (or 8 eggs, 8 egg whites)
vegetables – in this case tomato, kale, spinach
oil – in this case coconut oil
spice – in this case basil and sea salt
liquid – in this case water
Step 1 – wash and chop vegetables. That’s how much I used because greens tend to wilt and get smaller. Preheat oven to 350F
Step 2 – take this much coconut oil and add it to a sautee pan
Step 3 – add those chopped veggies to the pan with a lid and let sautee until soft and wilted
Step 4 – Transfer veggies to a cast iron skillet (*see note below if you don’t have a cast iron skillet)
Step 5 – beat eggs and add about a spoonful of water. Pour into cast iron skillet over top of veggies.
Step 6 – take this much dried basil and sea salt and toss it into the egg and veggie mixture and swirl it around a bit. Now let it cook on the stove top until the bottom and sides are cooked but it’s not completely done.
Step 7 – transfer cast iron skillet to the oven and cook until the top is fully cooked (when you pierce it with a knife there should be no liquid egg) approx 10 minutes. And done!
*If you don’t have a cast iron skillet – at step 4 transfer mixture to a quiche pan, add the eggs, water, spices and just transfer to the oven immediately and allow to cook thoroughly (approx 30 minutes)
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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