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 spinach, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 tsp dried oregano
Nutrition Facts
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Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together eggs, milk, Parmesan cheese, salt, black 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 chopped spinach to the skillet and cook for another 1-2 minutes until wilted.
Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the vegetables evenly, then let it cook undisturbed for 2-3 minutes until edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed and set in the center.
Remove from oven and let cool for 2-3 minutes before slicing and serving.
Chef's Tips
- Ingredient Flexibility: You can substitute any vegetables you have on hand - mushrooms, zucchini, or asparagus work well.
- Cheese Options: Try using different cheeses like cheddar, feta, or goat cheese for variety.
- Herb Variations: Fresh basil, parsley, or chives can be used instead of or in addition to oregano.
- Storage: Leftover frittata keeps well in the refrigerator for up to 3 days and makes excellent sandwiches.
- Presentation: Garnish with fresh herbs or a sprinkle of Parmesan before serving for an elegant touch.
- Non-Stick Tip: Ensure your skillet is well-seasoned or use a non-stick pan to prevent sticking.
