I've been making frittatas for over a year now and I utlize whatever ingredients that are in season and I have in my fridge. You can change up the recipe to use your favorite veggies, herbs, cheeses and meats. Somettimes I just use veggies, but I had some sausage available so I decided to use it. This recipe stores for a few days in the fridge. I typically use the leftovers for lunch during the work week.
Ingredients (serves 6)
1 c. Mushrooms chopped
1 Leek chopped (white and light green parts only. Make sure to chop the leek and THEN wash it - dirt gets inside the different layers.)
2 cloves of garlic minced
1 bunch (4-5 hand fills) of kale leaves, ripped into bite sized pieces
Please note: I use organic and farm fresh ingredients whenever possible. All of the veggies (except for the mushrooms), eggs, sausage, and dairy products are organic and from a local farm. The herbs are dried from my own garden. If making in the summer months, you can use fresh herbs (about double the quantity). I typically use whatever veggies I have on hand and have used tomatoes, carrots, spinach, onions, etc. before. I have also used different cheeses like parmesan, asiago, and blue cheese. I have made them without meat as well. Make it to your taste!
Preheat the oven to 350 degrees F.
Warm an oven safe skillet over medium heat. Coat skillet generously with extra virigin olive oil, or cooking spray.
Chop the mushrooms and leeks, and mince the garlic. Add to warmed skillet and cook for about 5 min, or until all veggies are tender. Add the kale and cook for an additional 5 min, or until the kale has reduced and become limp.
Simultaneously, in a separate skillet over medium heat, cook the sausage, breaking it into small piece with a spatula as it cooks. When cooked through, add to veggie mixture and reduce heat to low-medium.
In a medium mixing bowl, make scrambled eggs by whisking together the eggs, egg whites, milk, and water. Add it to the veggie and sausage skillet. Stir all ingredients together in the skillet. Cook for about 5 min, or until the eggs start to set up.
Put the cheeses and herbs on top of the egg mixture.
Place skillet in the oven and cook for approximately 20 min, or until the mixture is cooked through and isn't runny when cutting it with a knife.
Once cooked, allow it to cool for 5 min before cutting and serving.