- Pre-cook vegetables until dry to prevent soggy eggs and ensure proper texture.
- Use 0.5 cup full-fat dairy per 6 eggs for a creamy, custard-like frittata.
- Start on the stovetop and finish under the broiler to get a golden crust and tender center.
- Season eggs while whisking and stop whisking before over-aerating to avoid collapse.
- Use a cast iron skillet and pull when center still slightly jiggles; residual heat finishes cooking.
Did you know that the word “frittata” comes from the Italian word “friggere,” which simply means “fried”? It is a culinary tradition that started as a clever way to use up leftover pasta and vegetables. Today, this frittata recipe has evolved into a sophisticated yet quick weeknight meal that saves many busy families from the stress of a complicated dinner. Whether you are hosting a brunch or looking for a healthy comfort food option, eggs are your best friend in the kitchen. I have spent years as a chef perfecting the ratio of dairy to eggs to ensure a custard-like texture every single time.
Table of contents
Smart Prep for a Fast Flip
A great frittata recipe moves quickly once the eggs hit the pan. To avoid stress, follow these prep steps:
- Pre-cook Your Veggies: Raw vegetables release water during baking, which makes the eggs soggy. Always sauté them until they are tender and dry.
- Egg-to-Dairy Ratio: Use 0.5 cups of full-fat dairy for every 6.0 eggs. This is the professional secret to that creamy mouthfeel.
- Cheese Grating: Grate your own cheese. Pre-shredded bags contain cornstarch that prevents the cheese from melting smoothly into the eggs.
- Oven Ready: Position your oven rack to the top third of the oven before you start.
Frittata Recipe Card
Frittata Recipe
4
servings10
minutes15
minutes210
kcalThis frittata recipe yields a silky, golden-brown egg dish packed with fresh vegetables and melted cheese. It is fast, easy, and incredibly versatile.
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Ingredients
6.0 large Eggs
0.5 cup Heavy Cream or Whole Milk
1.0 tablespoon Olive Oil
1.0 cup Bell Peppers (chopped)
0.5 cup Onion (diced)
1.0 cup Baby Spinach
0.5 cup Sharp Cheddar or Gruyère (shredded)
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
Fresh Parsley for garnish
Directions
- First, preheat your oven broiler to high and whisk the eggs, dairy, salt, and pepper in a large bowl until the mixture is uniform.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the peppers and onions. Sauté for about 5.0 minutes until the vegetables are soft and slightly charred.
- Add the baby spinach to the skillet. Stir gently until it just begins to wilt, which should take about 60.0 seconds.
- Pour the egg mixture over the vegetables. Use a spatula to ensure the vegetables are evenly distributed across the bottom of the pan.
- Sprinkle the shredded cheese over the top of the eggs. Let the frittata recipe cook on the stovetop for 3.0 to 5.0 minutes until the edges are set and opaque.
- Carefully transfer the skillet to the oven. Broil for 3.0 to 4.0 minutes. Watch closely! The top should be puffed and golden brown.
- Remove the pan from the oven using a thick oven mitt. Let it rest for 5.0 minutes to allow the eggs to firm up.
- Slide the frittata onto a cutting board or serve directly from the skillet. Garnish with fresh parsley before slicing into wedges.
Notes
- Pan Type: If you do not have a cast iron skillet, any stainless steel pan works as long as the handle is oven-safe.
- Vegetable Water: If using mushrooms, sauté them until all their liquid has evaporated before adding the eggs.
- Serving Temp: Frittatas are unique because they taste just as good at room temperature as they do hot.
Nutrition Facts
- Fat: 16g
- Sodium: 420mg
- Carbohydrates: 4g
- Protein: 12g
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Why This Frittata Recipe Skillet Wonder Works
What makes this specific frittata recipe superior is the temperature control. Most people overcook their eggs, leading to a rubbery texture. By starting on the stovetop and finishing under a broiler, we create a beautiful crust while the center remains tender.
Customization is the heart of this dish. You can easily adapt it for a ketogenic diet by using heavy cream, or keep it dairy-free by opting for full-fat coconut milk. To learn more about the incredible nutritional profile of eggs, remember that they are one of the most complete protein sources available. This frittata recipe turns humble pantry staples into a high-end dining experience.
My Chef Secrets for Egg Excellence
I have taught thousands of students how to master the frittata recipe, and these four tips are non-negotiable:
- Whisk Well but Not Too Much: You want the yolks and whites fully incorporated, but too much air can cause the frittata to deflate like a sad balloon after it leaves the oven.
- Use a Cast Iron Skillet: It holds heat better than any other pan, ensuring the bottom of your frittata recipe develops a golden-brown crust.
- Season the Eggs: Salt the eggs while whisking, not just on top. This ensures every bite is flavorful.
- The Jiggle Test: Pull the pan out when the center still has a slight jiggle. The residual heat will finish the cooking on the counter.
Delicious Ways to Change the Flavor
The Mediterranean Frittata Recipe
Swap out common onions for shallots and add 0.5 cups of sundried tomatoes and 2.0 tablespoons of capers. Top with feta cheese right before it goes under the broiler. This version of the frittata recipe is bright, salty, and perfect for a festive dish.
The Smoky Bacon and Potato Twist
Use 2.0 leftover roasted potatoes and 4.0 slices of crispy bacon. The starch from the potatoes makes the frittata recipe feel much more substantial. It is essentially a crustless quiche that satisfies even the hungriest guests.
The Green Goddess Variant
Fold in a massive handful of fresh herbs like dill, parsley, and chives. Add 1.0 cup of baby spinach and 0.5 cups of peas. This vibrant green version is a powerhouse of nutrition and looks stunning on a brunch table.
This dish is the perfect companion to my Cottage Cheese Breakfast Casserole.
FAQs
The secret is the inclusion of full-fat dairy. The fat molecules coat the egg proteins. This prevents them from bonding too tightly and becoming tough.
Use a knife to make a small cut in the center. If raw egg runs into the cut, it needs another minute. However, the jiggle test is usually the most accurate.
For a 10-inch pan, 6.0 to 8.0 eggs is the perfect amount. This creates a thickness that allows for a creamy center without taking too long to cook.
Master the Art of the Egg
I hope this frittata recipe becomes a permanent fixture in your weekly menu. There is something so satisfying about a dish that looks like a gourmet masterpiece but only takes 25.0 minutes of your time.
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