Frittata
Course: BreakfastCuisine: ItalianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
20
minutesCalories
210
kcal
Cook Mode
Keep the screen of your device on
Ingredients
8 l arge eggs
1/3 cup whole milk or heavy cream
1 tbsp olive oil or unsalted butter
1 medium red bell pepper, diced
1/2 medium yellow onion, diced
2 cups fresh baby spinach, roughly chopped
1/2 cup cherry tomatoes, halved
1 cup shredded cheese (Gruyère, sharp cheddar, or crumbled feta)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
For Garnish: Fresh chopped herbs (chives, parsley, or basil)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Whisk the Custard: In a large mixing bowl, vigorously whisk together the eggs, whole milk, sea salt, and black pepper until completely smooth and slightly frothy. Stir in half of your chosen cheese.
- Sauté the Vegetables (Crucial Step): Heat the olive oil in a 10-inch oven-safe skillet (cast iron is highly recommended) over medium heat. Add the diced onion and bell pepper. Sauté for 5 to 7 minutes until soft and translucent.
- Wilt the Greens: Stir the chopped spinach and halved cherry tomatoes into the skillet. Cook for 1 to 2 minutes just until the spinach is fully wilted and any excess moisture has evaporated from the pan.
- Pour and Set: Pour the egg mixture evenly over the vegetables in the skillet. Do not stir! Let it cook undisturbed on the stovetop for 2 to 3 minutes until the very outer edges of the frittata start to pull away from the pan and look set.
- Bake to Perfection: Top the frittata with the remaining ½ cup of cheese. Carefully transfer the hot skillet into the preheated oven. Bake for 12 to 15 minutes, or until the center is completely set and beautifully puffed, and the cheese is lightly golden.
- Rest and Serve: Remove the skillet from the oven (the handle will be extremely hot!) and let it rest for 5 minutes.
- Garnish: Slice into thick wedges, garnish with fresh herbs, and serve your stunning Frittata immediately!
Notes
- The Pan Matters: A well-seasoned 10-inch cast-iron skillet is the absolute best tool for a frittata. If you use a 12-inch skillet, your frittata will be much thinner and will bake faster, so adjust your time accordingly.
- Meat Lovers Option: Fold in ½ cup of cooked, crumbled bacon, diced ham, or cooked crumbled sausage during step 4 for a hearty, carnivorous variation.
- Storage: Store leftover slices in an airtight container in the refrigerator for up to 4 days. It is fantastic served cold, at room temperature, or gently reheated in the microwave!
