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My Grandma used to make a frittata for breakfast when I would sleep over at her house as a little girl. My memories of her version of this crustless quiche dish are that it was wholesome and full of veggies like most of the foods she made.
A frittata is the best type of clean-out-the-fridge meal as you can basically toss any veggies you’ve got into a cast iron skillet, fry them up and then top them with the egg mixture to bake. This version is inspired by Yotam Ottolenghi’s smoky frittata from the book Plenty. It’s a must have for your cookbook collection.