Frittata Recipe
A frittata is a versatile Italian egg dish that transforms simple ingredients into a satisfying main course or light dinner. This herb and vegetable-filled version features a creamy, custardy interior with golden, crispy edges, cooked entirely on the stovetop and finished briefly under the broiler for a puffed top.
Ingredients
- 8 large eggs
- 60 ml (1/4 cup) whole milk
- 75 g (3/4 cup) grated Parmigiano-Reggiano cheese
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 medium onion, thinly sliced
- 200 g (2 cups) fresh spinach, chopped
- 150 g (1 cup) diced bell peppers (any color)
- 100 g (1 cup) sliced mushrooms
- 2 cloves garlic, minced
- 10 g (2 tablespoons) fresh flat-leaf parsley, chopped
- 5 g (1 tablespoon) fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
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Preheat your oven broiler to high heat. In a medium bowl, whisk together eggs, milk, Parmigiano-Reggiano, salt, and pepper until well combined.
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Heat olive oil in a 10-inch (25 cm) non-stick or well-seasoned cast iron skillet over medium heat.
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Add sliced onion and diced bell peppers to the hot oil; sauté for 4 minutes until softened and fragrant.
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Add minced garlic and sliced mushrooms; cook for 2 minutes, stirring occasionally, until mushrooms release their moisture.
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Add chopped spinach and cook for 1 minute, stirring, until wilted and any excess moisture evaporates.
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Pour the egg mixture evenly over the vegetables, stirring gently to distribute ingredients. Reduce heat to medium-low and cook without stirring for 6-7 minutes until the edges are set but the center remains slightly soft.
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Sprinkle fresh parsley, basil, and red pepper flakes across the top of the frittata.
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Transfer the skillet to the oven under the preheated broiler for 2-3 minutes until the top is puffed, lightly golden, and just set through the center.
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Remove from broiler and let rest for 2 minutes. Slide onto a cutting board, slice into wedges, and serve warm or at room temperature.
Substitutions
- Use 120 ml (1/2 cup) heavy cream instead of milk for a richer, more custard-like texture
- Substitute spinach with 200 g (2 cups) chopped Swiss chard, kale, or broccoli florets
- Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, saltier flavor
- Use diced zucchini, asparagus, or sun-dried tomatoes in place of bell peppers and mushrooms for seasonal variations
Tips
- Ensure the skillet is oven-safe before broiling; silicone handles are not heat-proof
- Do not overstir once the egg mixture is poured in; gentle stirring in the first minute helps distribute vegetables, then let it cook undisturbed
- For a more custardy center, reduce broiler time to 1-2 minutes; for a firmer texture, broil the full 3 minutes
- Leftover frittata keeps refrigerated for 3 days and can be eaten cold, at room temperature, or gently reheated at 160°C (320°F) for 10 minutes
The frittata originated in Italian home cooking as a way to use leftover ingredients and create a complete, protein-rich meal. Unlike the French omelet, which is folded and individual, the frittata is cooked entirely in one pan and served family-style in wedges, reflecting the Italian tradition of rustic, communal eating.
Frequently Asked Questions
How long does Frittata Recipe take to make?
Frittata Recipe takes about 33 minutes total — 15 minutes of prep and 18 minutes of cooking — and makes 4 servings.
What can I substitute in Frittata Recipe?
You can adapt it easily: Use 120 ml (1/2 cup) heavy cream instead of milk for a richer, more custard-like texture; Substitute spinach with 200 g (2 cups) chopped Swiss chard, kale, or broccoli florets; Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, saltier flavor.
How should I store leftover Frittata Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Frittata Recipe?
Each serving of Frittata Recipe has about 22g of protein and 340 calories.
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