Free-Styled Frittata

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Okay guys, I know it’s silly but I am super proud of myself… That is a picture of my first EVER frittata!!! They aren’t difficult but they are daunting for some reason (probably the crazy flip in the middle – which I nailed by the way 🙂 )
Now that I know how simple and versatile these baby’s are I’m going to be making them much more often. Basically you scramble some eggs, throw whatever sounds good in there and then cook it on the stove or in the oven or whatever. I told you… versatile!! I’ll keep you posted as I try different techniques, flavors, etc but here’s what I did today:


 

Free-Styled Frittata


 

3 eggs
1/4 cup almond milk
1 teaspoon cream cheese
1 serving (homemade) hash browns
2-3 cloves garlic
Red onion, coarsely chopped
1/2 cup fresh spinach, chopped
1 plum tomato, chopped
2-3 slices bacon, cooked
1/4 cup shredded cheddar cheese
cilantro
1/2 avocado
pepper
However much (homemade) salsa you’d like

Cook the hash browns and bacon first

While they get nice and crispy get all your other ingredients ready to go

Add half the garlic and onion to hash browns and mix  for just a minute before adding bacon

While that is finishing up whisk together eggs, milk and cream cheese

Combine remaining ingredients in with egg mixture before pouring it over the hash browns, etc in the pan

Cook on medium heat for 7-10 minutes

If the top is still runny, pop it in the oven (I kept the door open so I could peek at it and also, I’m pretty sure the handle of my pan would’ve melted otherwise) at 350 until firm, checking on it often

Once it’s firm enough, FLIP! (I just flipped into another, larger pan so there was no mess) and cook for another 5 or so minutes – or until done to your liking

Flip it back over onto a plate, top with avocado and salsa and enjoy!

 

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