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Simple Recipes for Every Day

How to Make a Frittata

a homemade frittata fresh out of the oven in a cast iron skillet made with eggs, milk, cheese, vegetables and spices
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 8 large eggs
  • ⅓ cup heavy cream, half-and-half, or whole milk
  • 4 ounces crumbled or 1 cup of shredded cheese (see Note)
  • 2 tablespoons chopped fresh herbs (see Note), plus more for serving
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cups diced vegetables (see Note)
  • 1 garlic clove, minced (optional)
  • 2 cups loosely packed, roughly chopped greens (see Note)
  • 5-7 slices cooked bacon, crumbled (see Note)
  • Flaky salt, for serving

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. In a large bowl, beat the eggs. Add the cream, ¾ of the cheese, the herbs, salt, and pepper. Stir to combine.
  3. Heat the olive oil in a 10-inch, ovenproof skillet over medium-heat. Once the oil is glistening, add the vegetables and cook until softened, 6-8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the greens and cook, stirring, until wilted, about 4 minutes. Stir in the crumbled bacon.
  4. Pour the egg mixture over the vegetable mixture and give it a quick stir to incorporate the eggs and filling evenly. Cook, undisturbed, until the edges are set, about 2 minutes. Top the frittata with the remaining ¼ cup cheese and transfer the skillet to the oven and bake until the eggs are set, about 12-14 minutes. The eggs should barely move when you jiggle the pan.
  5. Top the frittata with the extra herbs. Slice into wedges. Sprinkle with flaky salt to taste, and then serve.

Notes

For the cheese we suggest: Goat cheese, feta, white or yellow cheddar, havarti, low-moisture mozzarella, or swiss.

For the fresh herbs we suggest: Basil, chives, green onions, cilantro, dill, or thyme (for thyme only use 1 teaspoon).

For the vegetables we suggest: zucchini, broccoli, summer squash, asparagus, tomatoes, bell peppers, canned artichokes, mushrooms, onions, or caramelized onions.

For the greens we suggest: Kale leaves, swiss chard leaves, spinach, or arugula.

For bacon alternatives, we suggest: 4 ounces pancetta, cooked, 1 cup browned breakfast sausage or ½ cup additional cooked vegetables (for vegetarian) such as caramelized onions.

To make in a muffin tin (makes 8 egg cups):

  1. Preheat the oven to 350°F with a rack in the center position. Spray 8 muffin cups with cooking spray.

  2. Follow steps 2 and 3, then divide the veggie mixture evenly between the muffin cups. Pour the egg mixture evenly over the vegetables. Top with remaining cheese. Bake until the eggs are completely set, 20-25 minutes. Sprinkle with extra herbs and flaky salt before serving.

To make in a 9-inch baking dish:

  1. Preheat the oven to 350°F with a rack in the center position. Spray a 9-inch baking dish (such as a pie pan) with cooking spray.

  2. Follow steps 2 and 3. Transfer the veggie mixture to the baking dish and spread them out in an even layer. Pour the egg mixture over the vegetables and top with remaining cheese. Bake until the eggs are set, about 20-25 minutes. The eggs should barely move when you jiggle the pan. Cut into 9 pieces. Garnish with extra herbs and flakey salt before serving.