There’s nothing better than a recipe that allows for flexibility, since it can often feel frustrating when you go to cook something and don’t have the exact ingredients on hand.
Frittatas are great for this, since you can pretty much throw anything (anything healthy, that is!) in with the eggs and end up with a delicious, balanced meal.
A few flavor combos I love? Broccoli and Feta. Spinach and tomato. Asparagus and goat cheese. I could go on and on.
Broccoli and Feta Frittata
20 minutes 2 Servings
1/4 cup unsweetened almond milk
1/4 teaspoon salt
sprinkle of fresh or dried herbs: tarragon, sage, thyme (whatever you have on hand)
1 tablespoon extra virgin olive oil
2-3 scallions, chopped green and white parts
1 small head of broccoli, stalked and diced into small florets (2 cups)
Any leftover green veggies that you have on hand (I used frozen peas) (optional)
1/2 cup crumbled feta
red pepper flakes (optional)
freshly ground black pepper
Preheat the oven to 400°F.
Whisk the eggs, almond milk, salt and herbs until well combined. Set aside.
Heat the oil in a cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.
Add the egg mixture and shake the pan to distribute. Sprinkle with the feta and red pepper flakes, if desired. Bake for 15 to 20 minutes or until the top is lightly golden brown and the eggs are set.
Remove from the oven, let cool, slice and serve. Season to taste.