Easy Vegetable Frittata Recipe
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before its supposed to be done. Perfectly cooked frittatas look barely set on top and tremble — like jello — after giving the pan a gentle shake.
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before its supposed to be done. Perfectly cooked frittatas look barely set on top and tremble — like jello — after giving the pan a gentle shake.
- 1 tablespoon olive oil
- 1/4 teaspoon fresh ground black pepper
- 3/4 teaspoon fine sea salt
- 1/2 medium onion sliced
- 10 large eggs
- 5 tablespoons heavy cream, half-and-half or whole milk
- 1 cup (4 ounces) shredded cheese like gruyere, cheddar or fontina
- 1/2 medium zucchini sliced into thin coins
- 1 medium bell pepper sliced
- 1 1/2 cups packed baby spinach
- chopped or torn fresh herbs like parsley chives or dill
- Carbohydrate 3.05267727773169 g
- Cholesterol 705 mg
- Fat 17.2229913891278 g
- Fiber 0.69376696135769 g
- Protein 21.5543341666589 g
- Saturated Fat 5.26538107225483 g
- Serving Size 1 1 Serving (212g)
- Sodium 532.202838888862 mg
- Sugar 2.358910316374 g
- Trans Fat 2.82201728889532 g
- Calories 252 calories
Step-by-step
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles — like jello — when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
How do you prevent a vegetable frittata from turning dry and rubbery while it bakes? Overcooking is the primary hazard when eggs meet direct oven heat, transforming a silky breakfast dish into a spongy disk. Custard-like textures require dairy fat such as heavy cream or whole milk to inhibit tight protein bonding, creating a tender crumb instead.
Balance the richness of eggs and melted gruyere or fontina by pairing slices with acidic, raw elements. A crisp arugula salad dressed simply with lemon juice and olive oil cuts through the fat, while pickled red onions offer a sharp contrast. Crusty sourdough bread provides structural heft if you prefer a heartier meal.
Bake the mixture in a 10-inch oven-safe skillet at 350 degrees Fahrenheit. Remove the pan when the center still trembles like gelatin upon shaking, usually between 20 and 30 minutes. Swapping out vegetables requires caution regarding moisture content; zucchini and bell peppers must release their liquid in the pan before the eggs go in, or the resulting slice will weep water on the plate.
