Step 1: Prepare the Egg Base

• Preheat the oven to 400°F.
• In a medium bowl, whisk 6 large eggs (or 8 for a 12-inch skillet), ¼ cup unsweetened almond milk, 2 minced garlic cloves, ¼ tsp sea salt, and several grinds of black pepper until well combined. Set aside.

Tip: Whisk thoroughly to incorporate air for a fluffy frittata.

Step 2: Cook the Variation Ingredients

Choose one of the five variations and follow the corresponding instructions:

Variation 1: Broccoli Feta

• Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
• Add 6 chopped scallions, 2 cups chopped broccoli or broccolini, and a pinch of salt and pepper.
• Cook, stirring occasionally, for 5–8 minutes, until the broccoli is tender but still bright green.
• Stir in ⅛ tsp smoked paprika.

Variation 2: Roasted Red Pepper & Spinach

• Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
• Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
• Add 2 chopped roasted red bell peppers and 2 cups spinach; sauté until spinach is wilted, about 1–2 minutes.

Variation 3: Spring Veggie

• Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
• Add 4 chopped spring onions or scallions, ½ cup chopped asparagus (tender parts), and a pinch of salt and pepper.
• Cook, stirring occasionally, for 5 minutes, until asparagus is tender but bright green.
• Add ½ cup thawed frozen peas.

Variation 4: Mixed Mushroom & Tarragon

• Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
• Add 1 chopped shallot and a pinch of salt and pepper; cook until beginning to soften, about 3 minutes.
• Add 12 oz chopped mixed mushrooms; cook, stirring occasionally, for 8 minutes, until soft and tender.
• Stir in ¼ cup chopped tarragon.

Variation 5: Caprese

• Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
• Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
• Add 2 cups halved cherry tomatoes and half of the ½ cup sliced fresh basil; stir and cook briefly.

Tip: Cook vegetables until just tender to maintain their color and texture; use an enameled cast-iron skillet to prevent sticking.

Step 3: Add Eggs and Cheese

• For all variations, pour the egg mixture over the cooked vegetables in the skillet and gently shake to distribute evenly.
• Sprinkle with the corresponding cheese(s):
  • Broccoli Feta: ¼ cup crumbled feta.
  • Roasted Red Pepper & Spinach: ⅓ cup crumbled feta.
  • Spring Veggie: ½ cup halved mini mozzarella balls and ¼ cup crumbled feta.
  • Mixed Mushroom & Tarragon: ⅓ cup grated pecorino.
  • Caprese: ¾ cup halved mini mozzarella balls (add remaining basil after baking).

Tip: Distribute cheese evenly for consistent flavor in every bite.

Step 4: Bake

• Bake at 400°F for 15–20 minutes, until the eggs are set (center should be firm, not jiggly).
• For Caprese, top with the remaining basil after baking.

Tip: Check at 15 minutes to avoid overcooking; eggs will continue to set slightly after removal from the oven.

Step 5: Serve

• Season with additional salt and pepper to taste.
• Slice into wedges and serve hot.

Tip: Let the frittata cool for 2–3 minutes before slicing for clean cuts.