This frittata is perfect for these sorts of ridiculous events because (a) pretty much everyone likes eggs; (b) it’s low carb, gluten free, and vegetarian, so most guests’ dietary restrictions are accommodated; (c) it’s as easy as throwing some stuff in a pan and sticking it in the oven. Make one frittata for every 6 to 8 people. Feel free to experiment with fillings.
SERVES 6 TO 8
12 eggs
¾ cup milk or half-and-half (I usually use half-and-half since I’m buying it for people to use in their coffee anyway)
½ teaspoon salt
½ teaspoon pepper
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (10-ounce) package frozen spinach, thawed
6 ounces crumbled goat cheese (feta also works)
• Preheat the oven to 350°F.
• Lightly grease an 11 × 13-inch casserole pan.
• In a large mixing bowl, whisk together the eggs, milk or half-and-half, salt, and pepper.
• Add in the roasted red peppers, spinach, and goat cheese. Stir gently to combine.
• Pour the mixture into the prepared casserole pan.
• Bake for 25 to 30 minutes, or until the eggs are firm.