Classic Vegetable and Cheese Frittata
This frittata recipe is my go-to when I want a big, cozy egg dish without the fuss of flipping an omelet or rolling out a pie crust. It starts on the stovetop and finishes in the oven, so you get a fluffy, custardy center and a lightly golden top every single time. Once you learn the method, you can swap in almost any vegetable or cheese and it still works beautifully.
Equipment
- 10-inch oven-safe skillet such as a cast iron skillet or an oven-safe nonstick skillet
- Large mixing bowl for whisking the eggs
- Whisk or fork
- Cutting board and sharp chef's knife
- Box grater for the cheddar and Parmigiano Reggiano
- Silicone spatula for stirring and loosening the edges
- Measuring cups and spoons
- Oven mitts the skillet handle stays very hot after baking
- Instant-read thermometer (optional) to check that the center reaches 160°F
Ingredients
- 8 large eggs at room temperature if possible
- 1/2 cup whole milk 120ml; or half-and-half for a richer texture
- 1 tablespoon extra virgin olive oil 15ml
- 1 tablespoon unsalted butter 14g
- 1/2 medium yellow onion about 1/2 cup or 75g, finely diced
- 1 medium red bell pepper about 1 cup or 150g, seeded and diced
- 2 cloves garlic minced
- 3 packed cups fresh baby spinach about 3 ounces or 85g
- 3/4 cup sharp cheddar cheese 85g, shredded and divided (1/2 cup for the eggs, 1/4 cup for the top)
- 1/4 cup Parmigiano Reggiano 25g, freshly grated
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives or parsley finely chopped, divided
Instructions
- Place an oven rack in the center position and preheat your oven to 375°F (190°C).
- Peel and finely dice the half onion, dice the red bell pepper into 1/4-inch pieces, mince the garlic, and rinse and dry the baby spinach. Grate the cheddar and Parmigiano Reggiano, and chop the chives.
- Crack all 8 eggs into a large mixing bowl, add the 1/2 cup milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk for about 30 seconds, just until combined and slightly frothy. Stir in the 1/4 cup Parmigiano Reggiano, 1/2 cup cheddar, and 1 tablespoon chopped chives.
- Place a 10-inch oven-safe skillet over medium heat and add the olive oil and butter. Once the butter melts and foams, add the diced onion, diced bell pepper, and remaining 1/4 teaspoon kosher salt. Cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent and the pepper is tender.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the spinach in two or three handfuls, stirring after each one, and cook for 1 to 2 minutes until wilted and any liquid has evaporated. Spread the vegetables into an even layer.
- Reduce the heat to medium-low. Give the egg mixture a quick final whisk and pour it evenly over the vegetables, making sure it reaches all the way to the edges. Gently stir once or twice, then leave it alone. Cook for 3 to 4 minutes, until the edges look set and slightly pulled away from the sides, while the center is still loose and jiggly.
- Sprinkle the remaining 1/4 cup shredded cheddar evenly over the surface. Carefully transfer the skillet to the center rack of the preheated oven and bake for 12 to 15 minutes, until the frittata is puffed, the top is lightly golden, and the center no longer looks wet. The center should read about 160°F on an instant-read thermometer.
- Remove the skillet from the oven using oven mitts and place it on a trivet or heatproof surface. Let the frittata rest for 5 minutes. Run a silicone spatula around the edge to loosen it, then sprinkle the remaining tablespoon of chives over the top.
- Cut the frittata into 6 wedges and lift each one out with a wide spatula or pie server. Serve warm, or let it cool and enjoy it at room temperature.
Notes
- Use the right pan size: A 10-inch skillet gives you a frittata about 1 1/2 inches thick, which cooks evenly. A larger pan makes a thin frittata that dries out quickly.
- Cook the vegetables first: Raw vegetables release water as they bake, so sauté them until the moisture is gone before adding the eggs.
- Dry your spinach well: Damp leaves add extra liquid to the pan and can leave a puddle under your slices.
- Do not overbeat the eggs: Whisk just until combined for a tender, custardy texture instead of a spongy one.
- Add a little dairy, not a lot: About 1 tablespoon of milk per egg keeps the texture soft without making the frittata loose or runny.
- Grate your own cheese: Pre-shredded cheese contains anti-caking starch that can make the texture grainy.
- Pull it out slightly early: The frittata keeps cooking from residual heat, so remove it when the center is barely set.
- Season in layers: Salting both the vegetables and the eggs builds flavor in every bite.
- Let it rest: Five minutes on the counter makes slicing clean and easy.
- Storage: Store slices in an airtight container in the refrigerator for up to 4 days, or wrap each slice tightly and freeze for up to 2 months. Reheat in the microwave for 30 to 45 seconds, or covered with foil in a 325°F oven for 10 to 15 minutes.
Nutrition
Serving: 1SliceCalories: 230kcalCarbohydrates: 5gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 270mgSodium: 440mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 35IUVitamin C: 40mgCalcium: 20mgIron: 10mg
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