So technically, I know this is not a true frittata, but because it is crustless, I am reluctant to call it quiche, but that's essentially what it is...without a crust.
I love quiche, but the crust is not part of low-carb living, so when I found a frittata recipe years ago, I started making my own version.
I always make at least two, so I'll give the recipe for two.
First I preheat the oven to 375, then spray two glass pie plates or fluted stoneware tart dishes with non-stick cooking spray. (I honestly don't like to use cooking spray because it is full of chemicals, but I only use it occasionally and this is one of those times.)
I first saute about half a medium chopped onion in a skillet with butter. I add chopped bell peppers sometimes too.
I add the onions to the bottom of both dishes.
Depending on what veggies I use, I steam them as I saute the onions. I usually use whatever is left over, though. You can also add cooked sausage, chopped ham, etc.
I then sprinkle about a cup of cheese--could be cheddar, mozzarella, swiss, monterey jack, a mix of several, etc. , on top of the fillings in each dish.
I beat up 10 eggs and add about a 1/2 cup of cream plus salt and pepper.
Pour this mixture over the veggies/cheese, etc., in both dishes. I kind of shake the dishes to make sure the liiquid is distributed evenly.
Bake in a 375 oven for about 40 minutes, or until done. It all depends on the fillings you have, your oven and how deep your dish is. It varies for me, but I start checking about the 35 minute point.
I also like to add tomatoes, roasted peppers, parmesan cheese, etc., to the tops at the end.
We love these and I make so many different combinations that everyone here has a favorite. It's a great way to use leftovers and get veggies into everyone.
Thanks for stopping by:-)