Description
Adapated from The Kitchn
https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup heavy cream
- 1 tsp kosher salt, divided
- few grinds of pepper
- 2 tbsp olive oil
- 1/2 onion sliced
- 1/4 cup red pepper, sliced
- 1/2 cup mushrooms, sliced
- 1 tbsp pesto (can sub garlic - 3 cloves minced)
- 2 cups spinach
- 2 tsp rosemary, chopped
- 1 cup shredded sharp cheddar cheese (can use Gruyere, Feta or Fontina)
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, whisk your eggs, heavy cream, 1/2 tsp salt, a few grinds of pepper. Set aside.
- In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
- Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
- Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
- Pour your egg mixture on top making sure it coats the veggies in their entirety.
- Allow the eggs to set around the edges of the pan for 2-3 minutes.
- Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Notes
You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own.