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Simple Dairy-free Frittata
This creamy, buttery egg recipe is seasoned with salt, pepper and herbs. Eggs don't have to be fancy to taste good! We love this simple frittata recipe that has been passed down from our Italian grandmother.
Prep Time: 00:00
Cook Time: 00:05
1 tbs olive oil; or coconut oil or vegan butter*
1/2 tsp dried or fresh herbs; like rosemary, thyme, basil or dill
1Heat the oil or butter in a small to medium skillet on high until pan reaches temperature. Be careful not to let the oil smoke as it turns bad and tilt the pan (swirl) to coat and heat the oil/butter evenly.
2Meanwhile, whisk eggs in a small bowl with seasoning.
3When the pan is hot (test with sprinkling water in pan—should sizzle), pour the eggs in. Immediately lift the pan off the stove and coat the skillet evenly with egg with a swirl. Turn the stove down to low
4Place the skillet back on the stove and use a spatula to push the egg in the middle from the top and then from the bottom so there are ridges in the center. Tilt the pan so the runny egg moved down to the pan.
5Repeat and scrape the runny egg on top down to the pan to cook until there's no more runny egg. About 3-5 minutes.
6Don't overcook! The frittata should still be moist and a little bit of creamy egg on top is ok. Flip one end over so that it's folded in half. Slide onto a plate and serve.
*If you can tolerate butter or ghee, heat the pan until the butter browns.
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