For my last recipe post involving egg, you know I have to insert a frittata recipe in here. Frittata are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Wrinkled red bell pepper, green onions that were looking a bit floppy, some cauliflower that was about to give up or spinach that you know it’s going bad – frittata is your hero. They also transport well, so you can definitely pack them for breakfast or lunch the next day *ahem meal prep*.
So I would say frittatas are a good way to use old produce and reduce waste, and don’t be afraid to season them with spices or strong sauces, either a mild TABASCO(R) Japaleno or pack a smoky punch with a TABASCO(R) Chipotle – the choices are endless!
P/S: You can find my previous recipes below, or if you need even more breakfast inspirations, head over to tabascosauce.ca/events and follow @tabascocanada on social media!
- Korean Egg Bread Breakfast Recipe
- LA’s Eggslut – the “Slut” recipe
- Hong Kong Egg Sandwich
- Avocado Egg Salad on toast
Some of my tips for making Frittata:
- Cooking method: I recognize that not everyone have a cast iron skillet, so you can opt for a non-stick, oven safe pan instead. Or use the baked method, which you will need a well-oiled baking dish or muffin tin. The cooking time will definitely be different though as I’m using a cast iron for my recipe.
- Dairy: To be honest you don’t really need to add dairy, however it does bring a touch of creaminess that some might like. For this recipe, I went with skyr as it has double the amount of protein compared to yogurt.
- Vegetables: Pre-cook your vegetables before adding the egg. Some vegetables such as tomato or mushroom release too much water and might not be fully cooked by the time the eggs are done.