When you open your fridge and you have eggs, kale, zucchini, cherry tomatoes, mushrooms,bell pepper and cheddar cheese, Frittata is the way to go!
Or when you’re craving for quiche…make frittata! It’s essentially like quiche without the crust.
The wonderful thing about frittata is that you can pretty much make it with whatever you might have in your fridge. You can make this with cheddar and broccoli. If you have chicken and mushrooms, go for that. The possibilities are endless!
You can have frittata by itself, or you can fancy it up by adding avocado toast and some cherry tomatoes drizzled with extra virgin olive oil and balsamic glaze. Now those are some really amazing flavours right there.
Heat olive oil in skillet, stove top. Sauté: onions, garlic, followed by pepper, mushrooms and kale. Once cooked, quickly toss in the cherry tomatoes and zucchini. Season with salt and pepper. ***you may add the zuchinni after step 3, placed along the edges (you’ll see in photo) just cause it looks prettier.
Now, add the eggs and milk mixture to the skillet.
Once the edges of the frittata has set, add the cheddar cheese or any sharp cheese that you prefer. Then transfer it to the oven set on broiler, let it cook for another 2 - 5 minutes (approximately), or until the egg are set and the cheese has browned.
If you want to make avocado toast. Simply toast your preferred bread, add sliced avocados, add the halved cherry/grape tomatoes.
Drizzle with extra virgin olive oil and balsamic glaze.