When it comes to dishes that are rich, satisfying and simple to make, nothing beats frittatas. This recipe is perfect for breakfast, brunch or any meal. Better yet, it’s filled with healthy veggies that will give your immune system a boost and help keep your smile bright and healthy.
Please note! This recipe calls for a medium or large cast-iron skillet, but if you don’t have one, you can use any similarly sized oven-safe skillet or baking dish.
The vitamin A in dairy helps protect your corneas.
Red bell pepper contains vitamin C, which helps boost your immune system, keep your gums healthy and prevent cataracts.
Broccoli and dairy are both rich in calcium for strong teeth and bones.
8 eggs
⅟₄ cup of milk
2 cups of sour cream
½ cup of grated cheddar cheese (grate your own for a rich, cheesy flavor)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons salted butter (or, use unsalted and salt to taste)
1 cup of broccoli (frozen is fine for convenience’s sake — just throw them in the pan)
1 cup of spinach (frozen works here, too)
½ cup red bell pepper, diced
1. Preheat your oven to 350 F.
2. Beat eggs and milk together in a large mixing bowl. Stir in the sour cream, cheese, salt and pepper.
3. Melt the butter in a cast-iron skillet over medium heat. If you don’t have a cast-iron skillet, transfer the veggies to a baking dish after you cook them in the next step.
4. Cook the broccoli, spinach and red bell pepper in the skillet until they start to soften. Remove the skillet from the heat and pour the egg mixture over the vegetables.
5. Place the skillet in the oven. Bake for 15-20 minutes, or until the egg is solid in the middle. You can test if the egg is cooked by sticking a toothpick or knife into your frittata. If it comes out dry, your frittata is cooked.
6. Remove from the oven and let cool.
7. Slice and enjoy! Your frittata will keep in the fridge for at least a few days.
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From ancient Romans to boiled beef to royal weddings, fruitcake has had a long and sometimes just plain weird path to its place at the holiday table.
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