It’s been ages since I’ve made a frittata, and I was excited that this one came out as well as it did. Great for using up odds and ends in the fridge. We served this with turkey bacon and tater tots for an unconventional but delicious weekend brunch.
6 eggs, beaten with a splash of milk
1 tsp olive oil, plus cooking spray
some mushrooms, chopped
some cherry tomatoes, chopped
1 clove garlic, minced
pinch fresh dill, chopped
handful cilantro, chopped
salt and pepper
1-2 oz feta cheese, crumbled
Heat oven to 400.
Heat oil in pan. Sautee tomatoes, mushrooms and garlic. Make sure they’re spread apart in pan. Spray pan with cooking spray.
Pour in egg mixture and scatter herbs, salt and pepper, and cheese over it. Cook until the bottom of your eggs are set.
Move pan to oven and cook 3-4 minutes, until top is set and slightly browned. Cut into wedges and serve.