An insanely beautiful and happy start to any occasion! This frittata was served for our Christmas morning in California. It’s going to make you feel like sunshine anywhere you eat it. Fill it with just about anything you have in the fridge, we used lots of fresh veggies and herbs in this one. This is as versatile with ingredients as when to eat it..try it for dinner, any day of the week!

Basic Base:

8 eggs- whisked

⅓ c milk

¾ c cheese (feta, swiss, parmesan or cheddar are all delicious)

This is an extremely versatile meal. You can put almost anything in and you can eat it anytime of day and you can pre-make it it!!

Use your favorite veggies, I suggest a quick pre-sauté on them. And you can use any of your favorite cheese or blend of cheeses.

Here’s how we made it:

1 T olive oil

1 shallot

1 8oz package wild mushroom blend

1 yellow pepper, sliced (any color)

1 package drained frozen chopped spinach (fresh is great too)

1 sliced tomato

Herbs- chives, bail, dill, parsley ¼ c each

Basic Base (above) with Feta ¾ cup and fresh parmesan ¼ cup

Place the olive oil, shallot, mushrooms, peppers and tomato in a large sauce pan over medium heat and sauté the veggies until softened, about 5-7 minutes.Add in the spinach and herbs. Add the egg, milk cheese basic base (above) to the sauté pan. Place the entire sauce pan into the oven and bake at 375 degree oven for 12- 15 minutes (until it looks set) minutes. Allow to cool and firm up for 10 minutes and serve from the pan.

Other suggestions:

Ham/Asparagus/Gruyere cheese

Sauteed Brussel sprouts/asiago cheese serve with a cold and crunchy green apple salad!

Herby Frittata