Ironically, I made my first frittata about a month ago. We loved it. I think it was a function of not having a cast iron skillet, but now I have one and it has opened up a whole new world.
Frittatas are quick, easy, delicious…and versatile. You can add anything you like to the base, much in the same way you can to an omelet. The best part is that there is no flipping or folding so there is no worry on how it will hold together.
This frittata is a take on the Denver or Western omelet…this one has onions, bell pepper, jalapeño, chili powder, and hot sauce. Then it is topped with tomato, thyme, and cheddar cheese. Really anything goes here…you can add bacon or ham but this time I went with the recipe as stated…although we did top ours with avocado!
This really couldn’t have been easier…in fact it was easier than the first one I made just recently. This one, after adding the eggs and giving it a quick stir, you leave the egg mixture alone for two minutes and then pop it in the oven for another 8 minutes. Seriously easy…and seriously delicious.
This was a keeper with us…and had us discussing possible new combinations to try out. What a game changer for an easy, throw together dinner in a pinch!