Description
A well-made classic frittata delivers big flavor with little fuss. Perfect for breakfast, lunch, or an easy weeknight dinner.
Ingredients
Scale
- 8 large eggs
- 120 ml (1/2 cup) whole milk
- 75 g (3/4 cup) grated cheese (Gruyère or Parmesan)
- 300 g (about 2 medium) baby potatoes, thinly sliced
- 1 medium onion (about 150 g), thinly sliced
- 60 g (2 cups packed) fresh spinach
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 1½ tsp Diamond Crystal kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- Optional: 1 clove garlic, minced; 100 g cooked bacon or pancetta
Instructions
- Preheat your oven to 190°C (375°F); place a rack in the middle position.
- Heat 1 tablespoon (15 ml) olive oil over medium-high heat, add potatoes, and cook until tender and lightly browned, about 8–10 minutes.
- Push potatoes aside, add 1 tablespoon (15 ml) olive oil and 30 g (2 tbsp) butter, then onion, cook until translucent, about 5 minutes.
- Add spinach (and garlic if using) and cook until the spinach wilts, about 1–2 minutes; remove from heat.
- Whisk together eggs, milk, cheese, salt, and pepper in a bowl until just combined.
- Pour the egg mixture over the potato and vegetable mixture evenly in the skillet, cook over medium heat for 2–3 minutes until edges begin to set.
- Transfer the skillet to the preheated oven and bake until the center is set and the top is golden, about 10–12 minutes.
- Let the frittata rest for 5 minutes before slicing, then serve warm or at room temperature.
Notes
Use room-temperature eggs for even cooking. This dish can be made ahead and stored for later meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 215mg