Let’s be honest: eggs have gotten a pretty bad rep over the past few years. I mean, who else is still asking for ‘all egg whites’? More recent research shows that it’s really considered a super food, and we should be incorporating it into our diets.
In our home, we probably go through about 2 dozen eggs a week, no joke. We’re either eating hard boiled eggs, eggs over easy, or this frittata that I make nearly every week – and it has about a dozen eggs in it (!) It’s easy and takes maybe an hour to make, [refrigerator] door to [oven] door.
Recipe: Veggie Frittata
- Large frittata, tart, or pie dish (at least 10.5” in diameter, and 62 oz. minimum)
- Whisk (or fork!)
- Large mixing bowl
- 4 tbsp unsalted butter, melted OR cooking spray
- 32 oz. eggs (1 carton of Egg Beaters or like brand, or 1 doz. large eggs)
- 10 oz. Rotel (1 can)
- 1/2 c. heavy whipping cream
- 1/2 tbsp each, salt and black pepper
- 8-16 oz. sharp cheddar cheese, shredded
- Go for the full bag for extra cheesy goodness!
- Preheat the oven to 350F.
- Prepare your baking dish with melted butter or cooking spray.
Pro tip: If you use a cooking spray, spray over your sink so you don’t accidentally get it on the floor which could cause you to slip and fall on your face. Not that I know from experience.
- In a large mixing bowl, lightly whisk together the eggs, heavy cream, Rotel (drained), and salt+pep. Stir in the shredded cheddar.
- Gently pour into your baking dish. Lightly tap the dish to get rid of any air bubbles. (LIGHTLY! You don’t want to crack your baking dish, especially if it’s as pretty as this one!)
- Place in preheated oven and let bake for 40 minutes, or until top is a golden brown.
- After it’s finished, pull it out and let it cool for about 10 minutes before serving. The frittata will be nice and puffed up when you first pull it out, and will fall slightly as it cools.
- Serve with your favorite sides! (Like BACON!)