Plated + Served: On the Sixth Day of Christmas…
According to the song, today my true love is supposed to give me six geese laying eggs.
I am so happy he didn’t… can you imagine the mess?
Instead, he whipped up this 6-egg Frittata and filled it with feta cheese and some leftover sautéed onions we had in the fridge. Perfect for the crowd we had to feed this morning.
Delicious! And a lot easier than chasing six geese through the house!
Frittata
prep: 5 minutes
cook: 20 to 25 minutes
you’ll need…
2 tablespoons butter (or you can use olive oil)
6 eggs (chicken eggs… not goose eggs)
¼ cup milk
1 teaspoon salt
½ teaspoon pepper
½ cup cheese (use what you have on hand)
1 cup cooked and chopped vegetables (optional)
let’s get to it…
Place one oven rack in the middle, with enough clearance above it so your skillet will fit. Heat the oven to 350°F.
Melt the butter in a large ovenproof skillet (preferably non-stick) over medium heat.
Beat the eggs, milk, salt, pepper and cheese in a medium bowl. Stir in cooked and chopped vegetables (if you are using).
When the butter is melted, carefully swirl it around the sides of the pan. Pour the eggs into the skillet; reduce heat to medium-low and let the eggs cook for 10 minutes.
Place skillet in the oven and cook 10 to 15 minutes longer or until the top is set and not runny when you shake the pan slightly.
Serve hot or at room temperature.
