This recipe is great for any meal and easy to add to Shinobu’s bento box.
6-12 eggs, beaten (depends on the size of your pan)
Parmesan cheese (grated)
Pinch salt and pepper
Chopped vegetables of your choice (suggestions: spinach, mushrooms, sautéed onions, parsley)
Optional: Milk (I usually make this without milk. You can also add this with plain unflavored soy or almond milk if you prefer to not use dairy. If you add milk, it’s a bit creamier in taste)
Make sure to use a pan that can go into the oven (aka don’t use a pan with a handle that will melt in the oven).
Pre-heat the oven to 375 degrees.
Chop your ingredients.
Whisk your eggs and stir in the chopped ingredients + add cheese.
Heat your pan on the stovetop and add butter to thoroughly coat the pan (the butter will keep the frittata from sticking). Once heated, pour in your eggs.
Let the eggs cook a little on the stovetop until the bottom starts to look cooked.
Next, stick the entire pan in the oven for about 15-20 minutes or until the egg has cooked through.
Let cool. Then, flip over the pan onto a cutting board or plate. Cut and serve.