Description
Whether you’re whipping up a weekend brunch or using up fridge leftovers, frittatas are your go-to, foolproof solution. Light yet filling, endlessly flexible, and packed with protein, this one-pan wonder turns humble ingredients into a show-stopping meal—any time of day.
Ingredients
12 large eggs
3 tbsp full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche, or yogurt)
½ tsp salt
1 cup (4 oz) grated or crumbled cheese
3 to 5 cups chopped fresh veggies or greens or up to 3 cups cooked leftovers
1 tbsp olive oil
Garnish: fresh herbs (basil, parsley, cilantro, dill)
Instructions
Base Prep:
In a large bowl, whisk together eggs, dairy, and salt until smooth. Stir in cheese.
Veggie Prep:
2. Heat olive oil in an oven-safe skillet over medium heat. Add raw vegetables and sauté until tender. If using cooked veggies, just warm them briefly.
Combine & Cook:
Stovetop Method:
3. Pour egg mixture over veggies. Cook gently over low heat, without stirring, for 5–8 minutes until the edges set.
4. Cover and cook another 5–8 minutes, or until eggs are fully set.
Oven Method:
3. Preheat oven to 375°F (190°C). Pour egg mixture over veggies in the skillet and transfer to oven.
4. Bake for 15–20 minutes, until puffed and set in the center.
Cool slightly, garnish with herbs, and slice into wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220/serving
- Sugar: 2g/serving
- Fiber: 2g/serving
- Protein: 12g/serving