You can definitely eat the frittata as is, but we especially enjoyed it tucked into an English muffin or biscuit, or served on top of some good toast.
Recipe note: The baked frittata can be stored in the refrigerator for up to 4 days. Reheat leftovers in the microwave.
- 8 large eggs
- 1 cup whole or low-fat milk
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1/4 medium onion, cut into 1/4-inch slices
- 6 cherry tomatoes, halved
- 1/4 jarred roasted red pepper, patted dry and thinly sliced
- Handful baby spinach
- 2 ounces brie or other soft ripened cheese, cut into 1/8-inch-thick squares
Position a rack in the middle of the oven and preheat to 425 degrees. Whisk together the eggs and milk in a mixing bowl. Season lightly with salt and pepper.
Brush a quarter sheet pan — or any shallow metal or ceramic 9-by-13-inch pan — with olive oil, line with parchment (leave enough overhang to help lift the frittata out later) and brush the paper with more oil. Scatter the onions and tomatoes evenly over the pan and season with salt. Bake (middle rack) for 15 minutes, until the onions have softened and darkened at the tips and the tomatoes have softened and started to collapse. Depending on what vegetables you use, you may need to reduce or increase the time.
Pour the egg mixture over the roasted vegetables and scatter the roasted red pepper, spinach and brie over the surface. Bake for 20 minutes, until the eggs are just set and golden in spots. Lift the frittata out of the pan and onto a wire rack. Let cool slightly, cut into pieces and serve, or transfer to the refrigerator to store.
Calories: 150; Total Fat: 9 g; Saturated Fat: 4 g; Cholesterol: 300 mg; Sodium: 210 mg; Carbohydrates: 5 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 12 g.