I like to tip all the veggies into the bowl with the eggs and wipe the skillet clean with oiled paper before I put the egg mixture in. I find the frittata sticks less that way.
If you have a well-seasoned cast iron skillet, use it – they are the best pans for making frittatas. If you don’t have one, be sure to protect the handle if it’s not oven proof by covering it with foil.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.