How TO Make A Frittata

Ingredients

• 1/2 cup Red Bell Pepper (diced, roughly chopped)
• 1/2 cup Green Bell Pepper (diced, roughly chopped)
• 1/2 cup Yellow Onion (roughly chopped)
• 2 cups Baby Spinach (roughly chopped, add at end of sauté)
• 1 cup Fresh Cheese (freshly grated (e.g., Parmesan, Gruyère))
• 1/2 cup Shredded Cheese (pre‑packaged shredded cheese (e.g., mozzarella))
• 10 large Eggs (room temperature)
• 1/2 cup Half‑and‑Half (adds creaminess; can substitute heavy cream or whole milk yogurt)
• 1 tablespoon Avocado Oil (high smoke‑point oil for sautéing)
• 1 tablespoon Unsalted Butter (adds flavor to the sauté)
• 1/4 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Prep Vegetables

   Dice the red and green bell peppers and roughly chop the half cup of yellow onion. Roughly chop the baby spinach; set aside.

   Time: PT10M

2. Grate Cheese

   Grate the fresh cheese using a fine grater and measure out 1 cup. Set aside the shredded cheese separately.

   Time: PT5M

3. Mix Eggs and Cream

   In a mixing bowl, whisk together 10 large eggs, 1/2 cup half‑and‑half, 1/4 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.

   Time: PT5M

4. Sauté Vegetables

   Heat the cast‑iron skillet over medium heat. Add 1 tbsp avocado oil and 1 tbsp butter; once melted, add the diced bell peppers and onion. Sauté for about 5 minutes, stirring occasionally, until softened.

   Time: PT5M

   Temperature: Medium heat

5. Add Spinach

   Add the chopped spinach to the skillet and cook for 1 minute, stirring until it wilts.

   Time: PT1M

   Temperature: Medium heat

6. Season Veggies

   Season the vegetable mixture with a pinch more salt and pepper, if desired, and give a quick stir.

   Time: PT1M

7. Add Egg Mixture

   Pour the whisked egg‑half‑and‑half mixture evenly over the vegetables. Let it sit undisturbed for 2 minutes to begin setting the bottom.

   Time: PT2M

   Temperature: Medium‑low heat

8. Add Cheese

   Sprinkle the freshly grated cheese and shredded cheese evenly over the top of the partially set frittata.

   Time: PT1M

9. Bake in Oven

   Transfer the skillet to a pre‑heated 400°F oven. Bake for 20 minutes, or until the top is golden‑brown and the center is set.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

    Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

275

Protein

20g

Carbohydrates

5g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper, any sweet pepper
• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper, any sweet pepper
• Instead of Yellow Onion: white onion, sweet onion
• Instead of Baby Spinach: fresh kale (stems removed), Swiss chard
• Instead of Fresh Cheese: aged cheddar, pecorino romano
• Instead of Shredded Cheese: additional fresh cheese, vegan shredded cheese
• Instead of Eggs: 9–12 eggs for larger or smaller skillet
• Instead of Half‑and‑Half: heavy cream, whole milk yogurt
• Instead of Avocado Oil: olive oil, vegetable oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, seasoned salt

Equipment Needed

• 12‑inch Cast Iron Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Measuring Cups
• Spatula
• Cheese Grater
• Oven

Critical Steps — Do Not Skip

• Sauté vegetables until soft but not browned (Step 4).
• Allow the egg mixture to set briefly on the stovetop before baking (Step 7).
• Bake at the correct temperature (400°F) for the full 20 minutes to achieve a golden crust (Step 9).

Chef Tips from the Video

• Use room‑temperature eggs and dairy for a smoother batter.
• A cast‑iron skillet provides even heat distribution and a beautiful crust.
• If you prefer a richer frittata, substitute half‑and‑half with heavy cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Chop all vegetables and store them in a sealed bag in the fridge for up to 24 hours.
• Grate cheese ahead of time and keep it covered in the refrigerator.
• The egg‑half‑and‑half mixture can be whisked up to 2 hours ahead; keep chilled.

Frequently Asked Questions