Master Frittata-Frittata DIY

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   Frittta DIY:

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   For Vegetable and Meat:

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   Choose 3 or more following ingredients for up to 3 cups:

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   Asparagus, steamed and cut into 1 1/2-inch pieces

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   Roasted Red Bell Pepper: Peeled and cut into 1/4 inch strips

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   Chorizo: Cut into small slice and browned

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   Fresh Mushrooms: Cut into 1/4 inch slices and sauteed with garlic if desired

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   Leeks or Onions: Thinly sliced and sauteed

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   Pancetta or Bacon: Cut into 1/4 inch dice and sauteed

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    Potatoes: Peeled boiled, and cut into 1/4 inch slices.

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    Spinach, Arugula or Kale: Trimmed, sauteed, drained and chopped

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    For Cheeses:

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    Choose 1 or 2 or more for 23 cup

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    Feta, Fotina, Fresh and soft goat cheese, Fresh ricotta, Parmesan, or any your favorite cheese

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    For Aromatics and Spices:

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    Choose 2 or more

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    Crushed red pepper flakes: 1/4 1/2 teaspoon, or to taste.

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    Garlic: Minced, 1 teaspoon, sauteed, or to taste.

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    lemon Zest: Finely grated, 1 teaspoon

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    Scallions: Thinly sliced, 1/4 cup, sauteed

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    Paprika or Smoked Paprika: 1/2 teaspoo

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    Fresh Herbs:

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    Choose 2 or more for 1/4 cup

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    Basil, Chives, Dill, Marjoram, Mint, Parsley

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    To make the frittata:

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    Arrange a rack in the center of the oven and preheat to 350F (180C).

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    In a bowl, lightly whisk the eggs with your milk, the flour, about 1 teaspoon salt, and several grinds of pepper.

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    If you are going to use salted cheeses, then reduce the amount of salt to 1/2 teaspoon now.

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    Combine your favorite ingredients from the lists with the egg mixture, folding them gently.

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    Allow any cooked ingredients to cool a bit before you add them to the eggs.

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    Don't overcook them.

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    Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.

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    Wen the oil is hot, add the egg mixture, spreading everything evenly.

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    Reduce the heat to medium-low, cover and cook about 10 minutes, reduce the heat to low, go on cooking until the eggs are set about 1-inch in from the sides of the pan, another 15 to 20 minutes.

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    Uncover the pan and continue cooking frittata in the oven until the top is puffed and completely set, about 15 to 20 minutes.

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    Remove the pan from the oven, let cool for about 5 minutes.

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    Run a rubber spatula around the sides of the pan to loosen the frittata.

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    Split it out of the pan and onto a cutting board or a plate.

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    Cut and serve warm.

* Per serving · 4 servings · Values may vary.