How to Make the Perfect Frittata

Today I wanted to show you how to make the perfect frittata, it’s one of our favorite weekend breakfast’s.

Having the right pan is a huge help. I have a Unison Frittata pan where the 2 pans hook into each other like this one. Mine is a Circulon from Williams Sonoma.

The best thing about this recipe is that you can put whatever you want into it. You start with 6 eggs and add whatever toppings you want. Here is what I put into the one you see.

The Perfect Frittata

Ingredients:
6 eggs
1 tsp. butter
1 roma tomato chopped
1/2 cup of spinach
1/4 cup of diced ham
1/4 cup of low fat feta cheese
Salt and Pepper

Directions: Whisk 6 eggs and add a pinch of salt and pepper to your taste. Put 1 tsp. butter into the larger of the 2 pans and let it start to melt. Throw in the ham and spinach. Once the spinach starts to wilt throw in the tomato. When the spinach is fully wilted then pour in your eggs and sprinkle on the feta. Using a rubber spatula mix things around to spread the ingredients then start pulling the eggs from the side toward the middle and let the wet egg flow down into the open space. Keep doing this around the pan until you get most of the wet egg down and your eggs are starting to get height.
Grab the smaller of the 2 pans and lock it into the larger pan. Flip the pan and let it sit for about 3-4 minutes. Leaving the other pan on will allow the cheese to melt more. Take the pan off and use your rubber spatula and lift the edge of the Frittata up to see if it is cooked enough. Once it is cooked to your preference you can slide it onto a plate. Cut and serve with a side of fruit.

If you have any questions please feel free to ask them. You can use this basic recipe to get creative with what you have in your fridge. If you liked this recipe you might also like my

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