5 from 14 votes
Frittata
This frittata blends eggs, heavy cream, a variety of vegetables like bell pepper and potatoes, and leafy greens such as spinach or kale, baked with cheese for a tender, creamy texture with a golden top. The vegetables cook first to avoid excess moisture, giving a balanced bite throughout. It’s a versatile dish that works as a hearty breakfast or a light dinner, featuring rich dairy and a mix of savory seasoned vegetables.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
7
servings
Calories:
305 kcal
Course:
Main Course, Breakfast, Brunch
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 7 servings
Amount Per Serving
Calories 305
% 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.