Need to make eggs for a crowd? Consider the frittata. In entirety a frittata can come together in less than 15 minutes.
Even if not feeding a crowd, this would be an excellent addition to one's weekly meal prep utilizing prepared vegetables from Meal Prep Workbook. This recipe was made in an 8" cast iron skillet but can easily be increased in size if you're looking to use a larger skillet or prepare for more servings.
- 6 eggs
- 1 cup vegetables, I used roasted asparagus
- 1 tablespoon ghee
- celtic sea salt + pepper
Preheat the oven using a broil setting, around 400°F would be ideal.
Use a medium bowl to whisk the eggs until fully scrambled. Chop prepared vegetables of choice if needed.
Heat the cast iron skillet on a medium flame over the stove and coat with 1 tablespoon of ghee. Add scrambled eggs, as they begin to set lightly pull edges inward with a spatula to allow more raw egg to cook. After 2 minutes, add the vegetables to the scrambled eggs and season with celtic sea salt and pepper.
Place the cast iron skillet into the oven. Cook for 6 - 10 minutes until the middle is set. Slice and add additional seasonings like fresh herbs or cheese, enjoy warm or cold.