Frittata Recipe
Italian · Main course · 25 min total
A classic Italian frittata is a versatile and satisfying egg dish, perfect for a quick dinner or a make-ahead breakfast. This recipe is packed with vegetables and cheese for a flavorful meal.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
Instructions
- Preheat the oven broiler with a rack about 6 inches from the heat source.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
- Add spinach and cook until wilted, about 1 minute. Spread vegetables evenly in the skillet.
- Pour the egg mixture over the vegetables. Cook without stirring until edges are set but center is still slightly runny, about 5 minutes.
- Sprinkle Parmesan cheese over the top. Transfer the skillet to the oven and broil until the top is golden brown and the center is set, about 2-3 minutes. Watch carefully to avoid burning.
- Remove from oven and let cool for 2 minutes. Loosen edges with a spatula, slide onto a cutting board, and cut into wedges. Garnish with basil if desired.
Tips
- Serve warm or at room temperature. Leftovers can be refrigerated for up to 3 days.
- Feel free to substitute other vegetables like zucchini, mushrooms, or asparagus.
- For a dairy-free version, omit cheese and use unsweetened almond milk.
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