Classic Italian Frittata
A fluffy and versatile Italian egg dish with vegetables, cheese, and herbs.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup baby spinach
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp dried oregano
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). In a bowl, whisk together eggs, milk, Parmesan cheese, salt, pepper, and oregano until well combined.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and bell pepper, sautéing until softened, about 3-4 minutes.
Add baby spinach to the skillet and cook until wilted, about 1-2 minutes. Spread the vegetables evenly in the skillet.
Pour the egg mixture over the vegetables, ensuring it spreads evenly. Let it cook undisturbed for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and slightly golden on top.
Remove from the oven and let it cool for 2 minutes. Slide the frittata onto a cutting board, slice into wedges, and serve warm.
Chef's Tips
- Customization: Add cooked bacon, ham, or mushrooms for extra flavor and texture.
- Cheese Options: Swap Parmesan with cheddar, feta, or goat cheese for a different taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- Serving Suggestion: Serve with a side salad or crusty bread for a complete meal.
- Even Cooking: Ensure the skillet is oven-safe and handle with care when transferring to and from the oven.
