Baked or Stovetop Frittatas Recipe

1. Preheat the oven to 425 degrees F for the stovetop method, or 350 degrees F for the baked methods (casserole or mini/muffins).

2. Crack the eggs into a medium mixing bowl. Add dairy of choice and salt. Whisk just until the egg yolks and whites are blended.

3. Whisk in all or half of the cheese. Reserve the other half for topping the frittata before baking, if desired. Set the mixture aside.

4. In a 12-inch cast-iron skillet (or any other large oven-safe skillet), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables.

5. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.

Stovetop:

1. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. Sprinkle reserved cheese, if any, on top of the frittata.

2. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven.

3. Bake for 7 to 14 minutes, keeping an eye on it until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack to cool.

4. Garnish with herbs, slice with a sharp knife, and serve.

Baked:

1. Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9×13-inch pan with butter. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. Sprinkle reserved cheese, if any, on top of the frittata.

2. Bake for 20 to 25 minutes keeping an eye on it until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack to cool.

3. Garnish with herbs, slice with a sharp knife, and serve.

Mini-Frittata:

1.  Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups, then fill the cups evenly with a scant ⅓ cup of the mixture. Sprinkle reserved cheese, if any, on top of the frittata.

2. Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit. Remove the pans from the oven and place them on a cooling rack to cool.

3. Garnish with herbs, and serve.