Description
A frittata is a classic Italian egg-based dish made with eggs, vegetables, cheese, and sometimes meat. It’s cooked on the stovetop and finished in the oven, resulting in a fluffy, golden, protein-rich meal perfect for any time of day.
Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 1/2 onion, chopped
- 1 cup mixed vegetables (e.g., spinach, bell peppers, mushrooms, zucchini)
- 1/2 cup shredded cheese (cheddar, feta, mozzarella, or goat cheese)
- 2 tbsp chopped fresh herbs (optional – parsley, basil, or chives)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
- Heat olive oil or butter in an oven-safe skillet over medium heat. Sauté onions until soft, about 3–4 minutes.
- Add vegetables and cook until tender, 3–5 minutes. Add any pre-cooked meats if using.
- Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute evenly.
- Let the frittata cook on the stovetop for 3–5 minutes, until the edges begin to set.
- Sprinkle cheese evenly over the top and transfer the skillet to the oven.
- Bake for 8–12 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
Use any vegetables or leftover cooked meats for variety.Milk or cream adds fluffiness but can be omitted for a dairy-free version.A cast iron skillet works best for even cooking and oven use.Mini frittatas can be made in muffin tins for portable options.Great for meal prep — keeps well in the fridge or freezer.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 285mg
