Description
A quick and easy frittata recipe that combines eggs, vegetables, and cheese for a comforting skillet dinner.
Ingredients
Scale
- 8 large eggs (440 g)
- 60 ml whole milk or cream (1/4 cup)
- 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton’s)
- 1/2 tsp freshly ground black pepper
- 30 ml olive oil (2 tbsp)
- 1 medium yellow onion (120 g), diced
- 2 cloves garlic, minced
- 1 small bell pepper (120 g), diced (optional)
- 150 g baby spinach (5 oz)
- 60 g grated Parmesan or sharp cheddar (1/2 cup)
- 100–150 g sliced cooked potato or cooked bacon (optional)
Instructions
- Preheat the oven to 200°C (400°F) and warm 30 ml (2 tbsp) olive oil in an oven-safe skillet over medium heat.
- Add diced yellow onion and bell pepper; sauté for 5–6 minutes until onions are translucent.
- Stir in minced garlic and cook for 30–45 seconds until fragrant.
- Add baby spinach and cook for 1–2 minutes until wilted; let cool.
- Whisk eggs, milk or cream, salt, and pepper together in a bowl until combined.
- Combine cooled vegetables and grated cheese with the egg mixture, then pour into the skillet.
- Cook over medium-low heat for 3–4 minutes until edges begin to set.
- Transfer to the oven and bake for 6–8 minutes until the center is set.
- Broil for an additional 1-2 minutes if desired for browning.
- Let rest for 5 minutes, slice into wedges, and serve warm.
Notes
Use room-temperature eggs for a smoother texture. Cooked vegetables can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 375mg