Frittata
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
7 servings
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Calories
305 kcal
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Course
Main Course, Breakfast, Brunch
Frittata
Description
The Frittata combines eggs whipped with heavy cream and seasoned with salt to form a rich custard base. Sautéed onions, garlic, and a mix of crisp-tender vegetables including bell peppers, potatoes, and zucchini provide texture and depth, complemented by leafy greens like kale or spinach. The addition of shredded or crumbled cheese layered over the vegetables before pouring in the egg mixture allows the top to brown nicely and contributes a creamy, savory flavor. It’s baked in an oven-safe skillet until just puffed and set, delivering a dish that is soft yet holds its shape.
Cooking the vegetables before adding the eggs prevents sogginess, ensuring a pleasant, slightly firm bite. The combination of olive oil and cheese adds richness, while black pepper and fresh herbs season it lightly. This frittata is filling enough for breakfast or brunch but can also serve as a simple dinner alongside a salad or crusty bread.
For best results, use full-fat dairy like heavy cream for a creamy interior; low-fat substitutes may dry out the dish. Pre-cook vegetables thoroughly to avoid excess moisture, and spread them evenly in the pan before adding eggs to ensure even cooking and prevent sticking. Avoid stirring the egg mixture once added to maintain the frittata’s tender texture without turning it into scrambled eggs. Baking times may vary slightly depending on skillet size, but around 8 minutes in the oven typically suffices.
Ingredients
- 8 large egg
- ⅓ cup heavy cream (80mL)
- 1 teaspoon salt divided
- 3 tablespoons olive oil
- ½ cup onion chopped
- 4 garlic minced, cloves
- 3 cups vegetables such as bell pepper, potatoes, zucchini, chopped or sliced
- 2 cups leafy greens such as kale or spinach
- ½ teaspoon black pepper ground
- 1½ cups cheese plus more for sprinkling (6-ounces, shredded or crumbled
- black pepper chopped fresh herbs, ground
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 lack an oven-safe skillet, transfer the cooked vegetables to a greased casserole dish before adding the cheese and egg mixture.
- Using a 10-inch skillet will produce a thicker frittata that requires slightly more baking time.
- Full-fat heavy cream or whole milk provide the best creamy texture; low-fat dairy may result in dryness.
- Always cook vegetables before adding eggs to prevent sogginess from excess moisture.
- Spread vegetables evenly in the pan for consistent cooking and to avoid sticking.
- Do not stir the egg mixture once poured in to keep the frittata's texture tender and avoid scrambling.
- Avoid overbeating eggs to prevent excessive puffing and a dry, spongy texture after baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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