Description
A classic frittata with golden edges, soft center, and a crispy bottom, perfect for a quick and impressive meal.
Ingredients
Scale
- 6 large eggs (about 330 g)
- 120 ml (1/2 cup) whole milk
- 40 g (1/3 cup) finely grated Parmesan cheese
- 30 ml (2 tbsp) olive oil or 30 g (2 tbsp) unsalted butter
- 1 small onion (100 g, sliced)
- 200–250 g mixed vegetables (spinach, bell pepper, mushrooms, or zucchini)
- 15 g (1/4 cup) fresh herbs (parsley, chives, or dill)
- Kosher salt and black pepper to taste
- Optional: 100 g cooked potatoes, bacon, or smoked salmon
Instructions
- Preheat oven to 175°C (350°F). Whisk together eggs, milk, Parmesan, salt, and pepper, then let sit for 5 minutes.
- Heat olive oil in a 10-inch ovenproof skillet over medium heat. Sauté onion until translucent, then add vegetables and cook until moisture evaporates.
- Add cooked meats or potatoes if using, and season. Scatter half of the herbs over the vegetable mixture.
- Pour the egg mixture into the skillet and cook undisturbed for 2–3 minutes until edges set.
- Transfer skillet to the oven and bake for 10–12 minutes until the center is just set. Rest for 3 minutes before slicing.
Notes
For best results, use room temperature eggs and avoid overcrowding the skillet with wet vegetables. Can be made ahead by prepping vegetables and storing them separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 380mg