- 15 Large Eggs
- 1/2 Cup 2% Milk
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Black Pepper
- 2 Tablespoons Fresh Chives diced
- 2 Whole Roma Tomatoes diced
- 1 1/2 Cups Cheddar Cheese Shredded
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Preheat oven to 350 degrees
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Chop chives, dice tomatoes and shred cheese( if you did not purchase pre-shreded cheese)
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In large bowl, break and lightly whip eggs with a fork. Add milk, salt, pepper and mix with fork.
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Grease a 9” X 13” pan with butter or spray with oil. An easy way to grease the pan is to put a small dab of butter on a paper towel and rub the butter on the bottom and sides of the pan, make sure to get in the corners. You can also line with parchment paper which helps with clean up but also makes it easy to remove the cooked frittata from the pan to a cutting board.
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Pour egg mixture into the prepared pan, top with chives, tomatoes and cheese. Bake for about 20-25 minutes or until eggs are set. If you will be freezing to use at a later date then lean on the shorter side so that when you reheat the eggs they won’t be overcooked.
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Let the frittata cool for at least 5 minutes, remove to a cutting board and cut into squares with a table knife or use a circle cookie cutter for a pretty presentation and one that will fit perfectly onto an English muffin for a sandwich.
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Add some fresh fruit and Greek yogurt on the side and you have a beautiful breakfast.
-Freezing - remove from baking pan and place on a baking sheet on parchment paper. Freeze for at least an hour, then place in labeled resealable plastic bags and freeze for up to a month. For reheating, use microwave or oven but err on too little time than too much time, nothings worse than "rubbery" eggs. For a full frittata heat in the oven at 350 degrees for about 15 minutes. For smaller pieces of the frittata that have been cut, reheat in oven for 10 minutes or in the microwave for about 1 minute.