Here’s an outline for making a pretty good frittata. Add the pre-cooked meat or blanched veggies you’re in the mood for.
- 12 eggs
- 2 tablespoons butter, melted
- 1/2 can full-fat coconut milk
- a few shavings nutmeg
- any cooked meat (optional – 1/4 to 3/4 pound pre-cooked weight)
- blanched or steamed (one bunch, , bag or head. 4-6 average servings. Pat veggies dry or squeeze out excess water.)
- salt and pepper to taste
Beat together eggs, butter, coconut milk, and nutmeg. Heat a large, oiled ovenproof skillet to medium-high, add egg mixture and immediately reduce heat to medium-low. With a spatula, scrape the sides and bottom a few times while the egg cooks a minute or two. Add toppings, use your spatula to press into egg if needed. Let cook undisturbed. When egg is about 2/3 cooked transfer to top rack of the oven and broil for 5 minutes or until crispy golden brown.
Alternate Cooking methods:
On the stovetop, reduce heat to low, cover and cook gently until firm in the center.
Pour mix into glass baking pan, add meat and veggies, cook at 425 F for 15 minutes or until cooked through.