Serve up a fancy frittata for your next breakfast or brunch. It’s as easy as scrambled eggs but only better!

Fancy a Frittata?

Okay, I know what you’re thinking. “What the heck is a frittata?” or “I am not going to make something remotely as complicated as this sounds.” Hear me out for a second. Don’t let a fancy word like frittata frighten you. It’s as simple as scrambling some eggs! There’s just something more rich and dreamy about it. Take it from someone who isn’t the biggest egg fan. Frittatas are filled with fabulous flavors! In fact, you can just about mix in whatever you’d like and you can’t go wrong.

The mix in’s

I have made this frittata many times. With all sort of veggies and varieties of cheeses, the options are almost endless. Overall, you can really get creative or even clean out the fridge! For instance, steak leftovers would make an egg-cellent steak n’ eggs frittata. You could even go for Greek style like a spinach and feta frittata. This particular recipe is loaded with fresh chopped Michigan grown asparagus, onion, mushrooms, prosciutto and smoked gouda. To change it up, simply follow the necessary proportions and adjust the mix ins to whatever your heart, or in this case, taste buds desire!

Grill baking tips

As you may have read before I always discuss the importance of knowing your grill. There are a few factors that come into play when you grill bake. Does your grill run hot or cold? Does your grill have a top rack? Can you turn off one burner for indirect heat? For instance, my travel grill doesn’t run hot. I am able to grill bake with all the burners turned on and set to low. However, I have another grill runs extra hot. Therefore, I’ll either bake on the top rack or I will bake using indirect heat. Most importantly with grilling or grill baking, always preheat your grill.

For this frittata I have successfully grill baked it using both my grills and trying both methods. This time I chose to bake it using indirect heat with the burner set to low. Baking it covered will guarantee an even bake and the perfect rise. If your skillet doesn’t have a lid you can simply cover it with aluminum foil. This delectable egg bake took about 15-18 minutes. You’ll know it’s finished when the center is just set and it has slightly risen. You should be able to tell its finished by the looks of it. When in doubt give the skillet a little jiggle. If it looks runny or really wiggles, return the cover and allow it to bake for a few more minutes. Keep in mind that over baking a frittata will create a more spongey texture. You’re not looking for it to be golden or to have any browning.