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Frittatas are one of my favorite things to cook in the morning. They are simple and you can really use whatever vegetables you have on hand. I had some beautiful green cauliflower and decided to mix it with scallions and spring garlic from the farmers market. I finished it off with some sharp cheddar.
Preheat oven to 350 degrees. Place the skillets on the stove, turn the heat on medium, and melt 1/2 tablespoon of butter in each. Divide the garlic, scallions, and cauliflower equally between the two skillets. Stir and cook for 3-5 minutes until the cauliflower begins to brown. Season with sea salt and pepper. Add a splash of olive oil if the vegetables start to stick.
While the vegetables are cooking, add the shredded cheese and milk to the bowl of whisked eggs. Stir to combine. Season with sea salt and pepper.
Turn the heat off the vegetables once they are done cooking. Pour the egg mixture equally between the two skillets.
Place the skillets in the oven and cook for 12-15 minutes, or until the center of the frittatas has set and firmed up a bit.