Easy recipe: Breakfast frittata

A frittata is a versatile meal perfect for brunch, lunch, or even a light dinner. Most people think of a frittata as a cooler version of an omelette, which it is, and it's a fantastic way to use up any leftover veggies or meat you've got hanging around in the fridge.

Ingredients:

6 eggs

1/4 cup milk or cream

Salt and pepper to taste

Veggies (spinach, mushrooms, bell peppers, onions, tomatoes)

Cooked meat: ham, bacon or sausage

Cheddar cheese

.

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1 tablespoon of oil or butter

Instructions:

If you're using raw veggies, give them a quick saute in cooking oil or butter to soften them a bit. Also, while at it, you can warm up your cooked meats as well.

If using spinach or other leafy greens, add them near the end of the sauteing time, just until they wilt.

In a bowl, crack those eggs and give them a good whisk. Add your milk or cream and a pinch of salt and pepper. Don't be shy with the whisking; you want them nice and combined.

Now, if your skillet is oven-safe, that's perfect. If not, you can transfer it to a baking dish later.

If using an oven-safe pan, make sure that it is heated on the stove top. With the sauteed vegetables still in the pan, pour the egg mixture right over them.

Then, sprinkle your cheese over the top.

Let the frittata cook on the stove-top over medium-low heat until the edges start to set, then transfer it to a preheated oven at 180C for about 15-20 minutes, or until the centre is set.

If you don't have an oven-safe skillet, cook the frittata on the stove top over low heat and cover the pan. This will take longer, and you will need to check the frittata often.

Once it's cooked, let it cool for a few minutes before slicing. This helps it hold its shape. And then, just slice it up and enjoy!