Inside in mine I added mushrooms, bell peppers,onions, fresh chives garlic and onion powder and a 6 whole eggs. Plus one cup of Sargento® Shredded 6 Cheese Italian blend . The pre-packed Italian blend contains shredded Part Skim mozzarella, Provolone, Parmesan, Fontina, Romano and fresh Asiago. Adding the right kind of cheese makes the difference.
Note for meat lovers: I sometimes add in bacon bits to if there are meat lovers coming.
How I make my version.
In very large, bowl beat the eggs with the cheese herbs and spices and set set a side.
Saute any veggies and any meat that you want first in a large cast iron skillet, then pour the egg mixture over the mixture. While still hot, transfer to oven and bake about 20 – 25 minutes until the eggs set. Watch it carefully so the eggs don’t overcook or burn om top.
Pro tip I’ve learned : Don’t over beat the eggs.
I love that you can easily make frittatas for one in the microwave . Just mix and heat eat for 90 seconds. Or for many this way for a large group.
Need a mini version for many people?
Yes, this recipe will also work great to make individual mini frittatas using muffin pans. Just divide the egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes. These are great also for pre-made breakfast option on go.