It was fast, easy to prepare and so yummy. I use a Bullet Blender to blend my eggs and milk, I think it makes the eggs fluffier.
First, preheat the oven to 375 degrees
I sauteed the potato separately, as I’m eating low carb, and hubby isn’t, so I prepared his potato and only put it on half of the frittata. Worked for us ;o)
I sliced a large potato thinly, added a bit of salt and pepper and sauteed it in a 12” iron skillet in a couple of tablespoons of olive oil until tender. I put on a lid, it took about 10-12 minutes.
Then I removed the potato and and to the skillet I added a bit more olive oil. a small diced onion, half of a chopped green pepper, half of a zucchini cut into small dice, a handful of sliced fresh mushrooms, and a slice of ham, diced.
I sauteed this until veggies were tender, added a clove of minced garlic (I always add garlic at the end of cooking time as it burns easily), let that cook for a minute, then I added a large handful of fresh spinach, put on the lid, took it off the heat and let it sit for the spinach to wilt.
Meanwhile, I cracked 9 eggs into my bullet blender, added salt and pepper, and a couple of tablespoons of half and half and blended it.
Then to the skillet with the wilted veggies, I sprinkled on a cup of sharp cheddar cheese, then I poured on the egg mixture, and finally I put the sliced potatoes on hubby’s half of the frittita.
Into the preheated oven for about 10-15 minutes. Just open the oven door and jiggle the skillet handle, and when the mixture quits jiggling, it’s set and ready to eat.
This is good leftover, also good at room temperature. You can vary the fillings, add cooked bacon or sausage, green chiles, fresh asparagus or a diced tomato, it’s so versatile and so easy, just add fruit and/or salad for a quick summer meal. Cooking it in the oven makes it simple, too.
And it’s fluffy, the Bullet Blender, remember. Awesome little machine! Sorry about the picture quality, I’m an amateur, not a professional. Sometimes I take good pictures, sometimes not, this was one of the nots. ;o)