Around the holidays when family is around, my husband and I like to host brunch at our home. Within the past year, I discovered the magic of a good frittata. It truly is one of the easiest things to make and will really impress a large crowd. 

Originating in Italy, a frittata is a one pan meal that is known for using up leftover ingredients. It is started on the stovetop and finished in the oven and will come together in absolutely no time. You will need a pan that is oven safe. You can transfer your cooked veggies into a pie dish or cook everything in an oven-safe Dutch oven. 

You will need:

8 large eggs

¼ cup milk 

2 cloves garlic minced

Salt and pepper

Olive oil

¼ cup of grated Swiss cheese 

2 red bell peppers chopped

1 small onion chopped

½ cup mushrooms chopped

Any other vegetables of your choice

Preheat your oven to 400F. Whisk together your eggs, milk, garlic, salt and pepper until well combined and set aside. Heat about 1-2 tablespoons olive oil in a cast iron skillet over medium heat and add in your veggies with a pinch of salt and pepper. Cook until tender, then add your egg mixture over top and gently shake the pan to distribute (or transfer everything into a pie pan). Sprinkle your favorite cheese (mine is Swiss) overtop and bake 15-20 minutes until the frittata puffs up and the eggs are set. 

This dish has so many different variations, I encourage you to get creative. There's broccoli feta, mushroom & tarragon, caprese, spring veggie, the options are endless. Pictured is a broccolini, cheddar cheese frittata I recently made. Wishing you a wonderful holiday season!