Frittata
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
7 servings
-
Calories
305 kcal
-
Course
Main Course, Breakfast, Brunch
Frittata
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This vegetable-packed Frittata comes together quickly and easily with kitchen staples. Enjoy it for any meal of the day!
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Ingredients
- 8 large eggs
- ⅓ cup heavy cream (80mL)
- 1 teaspoon salt divided
- 3 tablespoons olive oil
- ½ cup chopped onion
- 4 garlic cloves minced
- 3 cups chopped or sliced vegetables such as bell pepper, potatoes, zucchini
- 2 cups leafy greens such as kale or spinach
- ½ teaspoon ground black pepper
- 1½ cups shredded or crumbled cheese plus more for sprinkling (6-ounces)
- ground black pepper chopped fresh herbs
Instructions
- Preheat the oven to 400F.
- In a large bowl, whisk together eggs, cream, and 1/2 teaspoon salt.
- In a 12-inch skillet, heat olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, frequently stirring until onions start to turn translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute. Stir in the chopped vegetables. Cook until crisp-tender, about 5 to 8 minutes depending on your vegetables.
- Stir in the leafy greens and black pepper. Cook for 1 to 2 minutes, just until wilted.
- Spread vegetables evenly over the bottom of the skillet. (Drizzle in another tablespoon of oil if the pan looks dry or the veggies are sticking.) Sprinkle 1 cup cheese over the vegetables. Pour in the egg mixture. Tilt and swirl the pan to evenly distribute the egg mixture if needed. Sprinkle with the remaining 1/2 cup cheese.
- Cook until just until the edge starts to set, about 5 minutes. Transfer to the oven.
- Bake for 8 minutes or until slightly puffed and the center is set. Sprinkle with extra cheese and garnish with pepper and herbs if desired. Cool for a few minutes before slicing and serving.
Notes
- If you don’t have an oven-safe skillet like a cast iron, you can transfer the sautéed vegetables to a greased casserole dish and top with the cheese and egg mixture. Bake until the eggs have set.
- You could also make this in a 10-inch skillet; the frittata will just be thicker and take a few extra minutes to cook through.
- I recommend sticking to full-fat dairy, so the center is creamy and custardy. Low-fat dairy may lead to the center being dry. If you do not have full-fat heavy cream, whole milk or half-and-half can work in a pinch.
- Always pre-cook vegetables before adding the egg mixture. Raw vegetables will release extra moisture to the dish, and you’ll end up with a soggy frittata.
- Make sure the vegetables are spread evenly on the bottom of the pan before adding the egg mixture. Doing so helps the frittata from sticking to the bottom and ensures you get vegetables in every bite. Plus, once the eggs are in the pan, you want to avoid mixing them as you don’t want to end up with scrambled eggs.
- Avoid overbeating the eggs, or you’ll incorporate too much air into the mixture. Once in the oven, it’ll cause the frittata to puff up excessively and yield a frittata that’s dry with a spongy texture.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
14g
(5%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
247mg
(82%)
Sodium
612mg
(26%)
Potassium
344mg
(10%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
5403IU
(108%)
Vitamin C
12mg
(13%)
Calcium
195mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 612mg | 26% |
| Potassium | 344mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 5403IU | 108% |
| Vitamin C | 12mg | 13% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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