Frittata
A stovetop-to-oven egg dish that's thicker than an omelette, simpler than a quiche, and endlessly adaptable to whatever's in the fridge.
Ingredients
- 8 largeeggs
- ¼ cupwhole milk
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- ½ cupparmesan(finely grated)
- 2 tbspolive oil
- 1 mediumyellow onion(thinly sliced)
- 2 clovesgarlic(minced)
- 2 cupsbaby spinach
- ½ cupcherry tomatoes(halved)
Method
- 01
Position an oven rack in the upper-middle slot and preheat the broiler to high.
- 02
Crack the 8 large eggs into a bowl. Add the ¼ cup whole milk, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk until the yolks and whites are fully combined with no streaks.
- 03
Stir in ¼ cup of the parmesan (reserve the rest for topping) and set the egg mixture aside.
- 04
Heat the 2 tbsp olive oil in a 10-inch oven-safe skillet — cast iron or stainless — over medium heat until shimmering.
- 05
Add the 1 medium yellow onion and cook, stirring occasionally, for 6–7 minutes until softened and lightly golden.
- 06
Add the 2 cloves garlic and cook for 1 minute, stirring constantly, until fragrant.
- 07
Add the 2 cups baby spinach and stir until just wilted, about 1 minute. Distribute the ½ cup cherry tomatoes evenly across the pan.
- 08
Reduce heat to medium-low. Pour the egg mixture over the vegetables, tilting the pan so it settles evenly. Do not stir.
- 09
Cook undisturbed for 4–5 minutes, until the edges are set but the center still jiggles slightly.
- 10
Scatter the remaining ¼ cup parmesan over the top. Transfer the skillet to the broiler and cook for 2–3 minutes, watching closely, until the surface is puffed, set, and lightly golden.
- 11
Remove from the broiler and let the frittata rest in the pan for 2 minutes before slicing into wedges and serving.
Adapted from public domain & community sources