I love making frittatas. They are so simple to make and you can pretty much add whatever you find in your fridge. These ingredients are, by far, my favorite combination.
Sweet peppers, basil, parsley, tomato, kalamata olives, onions, and goat cheese.
I like to make frittatas when we have company or when we’ll have a busy week ahead – it reheats well! I also love making individual mini frittatas in ramekins, mostly because ramekins are adorable.
This recipe makes one eight-inch round frittata or eight mini ramekin frittatas.
- Preheat your oven to 350F.
- Dice one medium onion and slice up some sweet peppers. Sauté in olive oil on medium heat until onions are translucent, ~eight minutes.
- In a bowl, crack eight eggs and beat. Mix in six ounces of crumbled goat cheese, a handful kalamata olives, chopped, and some basil leaves, julienned. Add a dash pepper.
- Grease your baking vesicle(s) (I used Pam) and pour in the egg mixture.
- If you are making mini ramekin frittatas, place the ramekins in a baking pan filled with an inch of warm water.
- Bake for thirty minutes.
- Top with chopped parsley and tomato slices. Bake for another fifteen minutes.
- Add some crushed red chili flakes (optional) and devour (not optional)!
How do you frittata? Share your favorite weekend yummies below!