Frittatas are something I make on a regular basis, but I tweak and adjust them to include whatever vegetables I happen to have around at the time.  Or whatever I'm in the mood for eating.  My dad and sister pointed out that I've never actually managed to post my frittata recipe (probably because there are so many variations).  So, here you go!  I finally managed to type up a recipe that includes several options for you!  Feel free to make your frittata your own by being creative!  Enjoy!

This frittata was filled with leeks, asparagus and sharp cheddar.

This leek was filled with onions and mushrooms, with some green tomatoes on top.

Frittata Recipe - make it your own!

Preheat oven to 350 F - 375 F.
Lightly butter a baking dish (7x11) or pie dish.  You can also bake this in an oven-safe frying pan (same one used to cook the vegetables).  Both cooking options are included below.

Veggie Fillings:

 (I usually aim for about 1-2 cups of cooked vegetables - however, I've also made it without any vegetables at all for a plain bacon-cheddar frittata or ham & cheese frittata.  Like I said above, this is a versatile recipe.)

Sauté over medium heat until tender (not mushy) your choice of finely diced or sliced vegetables in 1-2 Tbsp oil finely.  Season your vegetables with salt, pepper and garlic (or mix all together and cook in pan with holes on barbecue for about 20 min.).  

A couple nice vegetable options: 

zucchini

yellow squash

onions

mushrooms (fresh or small can of organic mushrooms) 

OR

leeks, thinly sliced (cook first)

asparagus, diced

OR

onions

zucchini

bell pepper

OR

onions

mushrooms (fresh or small can of organic mushrooms) 

OR 

onions

mushrooms (fresh or small can of organic mushrooms)

bell pepper

You can also add a can of green chilis instead of, or in addition to your sautéed vegetables.  

Thinly slice a few cherry tomatoes OR one tomato (not too juicy). (Optional - You don't need the tomatoes, but I think they look pretty placed on top before baking).

Additional Toppings to prepare:

¼ cup diced green onions/scallions (optional)
1 cup cheddar cheese, grated or finely diced (I like a sharp or medium cheddar best, but you can use other types of cheese as well!)
6 cooked slices of bacon, diced OR  ½-1 cup of ham, diced OR  ½-1 cup cooked sausage, crumbled or diced (Optional - leave out the bacon/ham if you prefer a veggie & cheese frittata.)

Egg mixture:

Beat together in a bowl: 
6 eggs
1/2 - 1 cup milk

Add and mix in thoroughly: 
2 Tbsp butter, melted
½ tsp salt
¼ tsp pepper

There are two methods of assembly:

Prepared Dish (pie pan):
After beating eggs & milk and adding butter, salt, and pepper, pour into your prepared dish.  Sprinkle evenly over the top of your egg mixture the green onions, bacon/ham, cheese, and veggies.  No need to mix.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  

OR

Oven-safe frying pan:
Sprinkle the cheese on top of your vegetables.  Pour the egg mixture over your sautéed veggies. Evenly spread your green onions, if using.  If you have any tomatoes, add them gently on top of the frittata and sprinkle the tomatoes with a little salt & pepper.  Depending how warm your vegetables are, you may need to lower the baking time by 5 or so minutes.  

Leeks & Asparagus with Cheddar cheese on top, ready for the eggs and tomatoes

Topped with eggs & some grape tomatoes, ready to sprinkle with a little salt & pepper, then bake.

Bake at 350 F - 375 F for ~30 minutes. (A knife should come out clean) until lightly browned and lightly firm.  Enjoy! 

Fresh from the oven! Yum!

Fresh from the oven - mushrooms & onion with ham, cheese and green tomatoes frittata

Frittata Recipe - Make it your Own by Successfully Gluten Free!

Most of my life, I've precariously made hard boiled eggs by bringing the pot to a hard, rolling boil and then covering and turning off the heat, letting sit for 14-15 minutes, until cooked thoroughly.  I found it to be a terribly imprecise method (at least for me).  So, my wonderful friend Rebekah, from the Isle of Jersey wayyyyy across the Atlantic taught me this method. I love it! Works every time!

Some hard-boiled eggs after using some natural dyes with the kids.  :) 

Hard Boiled Eggs

TWO methods: 

Method 1:

In a pot, place eggs to cover the bottom of the pan.  You can use a small or large pot, depending on how many eggs you want to cook.

Fill the pot with cold water, until it reaches 1" above the eggs.  Add a dash of salt to the water.

Bring eggs to a rolling boil over medium-high to high heat.  Once the water has reached a rolling boil (i.e. bubbling a lot), lower heat to medium-high and continue boiling eggs for 10 minutes.

Drain carefully and rinse repeatedly to cool the eggs.   Once the eggs are no longer really hot, I like to fill the pot with cold water and add ice to help the eggs cool down.

Drain, then cool eggs completely in the refrigerator.   They are perfect for egg salad, deviled eggs, eating plain, etc.!

You can also use this method to make 3 or 5 minute eggs, with looser yolks for scooping out for breakfasts.

Method 2:

Let eggs rest at room temperature, until they come to room temperature. 

Bring water to a rolling boil.  Using a spoon, quickly lower each room temperature egg into the water. 

Let boil 10 minutes, lowering the heat to medium-high if it's boiling too much.  

Drain carefully and rinse repeatedly to cool the eggs.   Once the eggs are no longer really hot, I like to fill the pot with cold water and add ice to help the eggs cool down.

Drain, then cool eggs completely in the refrigerator.   They are perfect for egg salad, deviled eggs, eating plain, etc.!

You can also use this method to make 3 or 5 minute eggs, with looser yolks for scooping out for breakfasts.

Enjoy!

Gluten Free Hard Boiled Eggs Recipe by Successfully Gluten Free!