Ree Drummond comes with a fantastic easy-to-do Frittata recipe loaded with vegetables, which goes perfectly for any part of the day with an easily customizable option
Ree Drummond shared the recipe in her blog post on the Pioneer Woman website; as she made a dish for lunch after finding a few leftover ingredients in her fridge, she had a choice to whip up a frittata
She sautéed some sliced onions in butter in a big skillet and kept sauteing until dark golden brown. Add potatoes, salt, and pepper to the pan with the onions. Then microwave a potato, allow it to cool, and dice it into pieces
Then she chopped some green olives with pimentos and roasted red peppers and added them to the skillet as roasted vegetables impart an incredible flavor
She cut asparagus and mushrooms, sprinkled some olive oil, added salt and pepper, and cooked them on a sheet pan in a 450-degree Fahrenheit oven for 12 minutes. Then she added the veggies to the skillet
After giving a nice stir, made an egg mixture of whisked eggs, salt, pepper, hot sauce, and grated Monterey jack and parmesan cheeses and poured the mixture over the vegetables, explaining. She used to stir it slowly and go around the pan as she wanted the eggs to be evenly disturbed.
She allowed the mixture to be on the stove for 30 seconds so that the egg would set before moving it to the oven. She baked the frittata in a 450-degree Fahrenheit oven for 10 minutes
Baking frittata in the same skillet is a simple, super easy recipe. Another massive advantage to frittatas is any random leftover ingredients that might be used from the fridge. One can add cheese, veggies, and meat and enjoy a real treat
She recommends using an ovenproof nonstick skillet as she made a frittata recipe during an episode of The Pioneer Woman that focused on making dinner with her sister in town
For more stories like this
Explore our website