Loaded Frittata

Did someone say Frittata Friday??? Made this last weekend and have been dying to share! The most fluffy, dense, and delish frittata I’ve EVER made! Not kidding.

 

Here’s a tip for you:

 

Add some liquid flavoring to your egg mixture. I added 2 spoonfuls of @zubiatescocina Crema de Jalapeño, but I also love adding Dijon Mustard! Give it a try!

 

 

ALSO, use whatever you have on hand!

 

Leftover chicken?? ADD it. Leftover roasted sweet potatoes? ADD them. Random veggies about to go bad?? Chop and ADD THEM!!!

 

That’s the beauty of a frittata, anything goes! And I highly recommend drizzling more @zubiatescocina crema de jalapeño on top. Scrumptious.

 

 

[lt_recipe name=”Loaded Frittata” servings=”4″ prep_time=”15″ cook_time=”15″ total_time=”30″ difficulty=”easy” summary=”The most fluffy, dense, and delish frittata I’ve EVER made.” print=”yes” ingredients=”4 eggs;1/2 C egg whites;1-2 Tbl. of @zubiatecocina ‘s Crema de Jalapeño { may use yogurt, or Djion mustard, or harissa pasta };1 Cup of veggies and protein of choice;1 big handful of fresh spinach;Pink salt & pepper to taste;1/4 cup cheese of choice { I used sheep’s milk feta };1 Tbl. of cooking coconut oil for cooking;*I used a 6 1/2 inch cast iron skillet, adjust recipe accordingly.;” ]Preheat the oven to 350. Heat cast iron skillet and melt coconut oil. ;;Whisk or lightly blend eggs, eggs whites, and crema de jalapeno, or substitute of choice. Set aside.;;Saute your veggies for about 5 minutes. I used red onion, red bell peppers, and broccoli, and pre-cooked turkey sausage.;;Turn off the heat and add fresh spinach to the skillet, then the egg mixture, and top with feta crumbles. ;;Bake for 15 minutes or until the center is fully cooked! Finish with more crema on top if you like it spicy!;[/lt_recipe]