How to Make a Frittata

Ingredients

• 8 Eggs (large, room temperature)
• 1/3 cup Heavy Cream (for richness and binding)
• 0.5 teaspoon Salt (kosher or table salt)
• 3 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (yellow, roughly chopped)
• 4 cloves Garlic (minced)
• 1 medium Zucchini (quartered, bite‑size pieces)
• 1 medium Bell Pepper (any color, diced)
• 6 spears Asparagus (cut into bite‑size pieces)
• 2 cups Spinach (handfuls, loosely packed)
• 1.5 cups Shredded Cheese (mix of mozzarella, cheddar, gouda, or any meltable cheese)
• 2 tablespoons Parmesan Cheese (freshly grated for topping)
• 2 tablespoons Fresh Herbs (chopped parsley, chives, or basil)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the other ingredients.

   Time: PT10M

   Temperature: 400°F

2. Make Egg Mixture

   Crack 8 large room‑temperature eggs into a large mixing bowl, add 1/3 cup heavy cream and ½ tsp salt, then whisk gently until just combined. Avoid over‑whisking to keep the mixture smooth and bubble‑free.

   Time: PT3M

3. Prep Vegetables

   Roughly chop the onion, mince the garlic, quarter the zucchini, dice the bell pepper, cut the asparagus into bite‑size pieces, and have the spinach ready to toss in.

   Time: PT10M

4. Sauté Vegetables

   Heat 3 tbsp olive oil in the 12‑inch skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent (3‑4 minutes). Add garlic and cook 1 minute. Add zucchini, bell pepper, and asparagus; sauté 5‑8 minutes until crisp‑tender. Finally, stir in the spinach and cook until wilted, about 1 minute.

   Time: PT8M

5. Add Cheese and Egg Mixture

   Sprinkle 1 cup shredded cheese over the sautéed vegetables, then pour the egg‑cream mixture evenly over everything. Top with the remaining ½ cup shredded cheese.

   Time: PT2M

6. Stovetop Set

   Cook the skillet over medium heat for about 5 minutes, or until the edges of the frittata begin to set but the center is still slightly runny.

   Time: PT5M

7. Bake in Oven

   Transfer the skillet to the preheated oven and bake for 8 minutes, or until the frittata is puffed, set in the middle, and lightly golden on top.

   Time: PT8M

   Temperature: 400°F

8. Finish and Serve

   Remove from oven, sprinkle the grated Parmesan and fresh herbs over the top, let rest 2 minutes, then slice and serve warm.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

20g

Carbohydrates

4g

Fat

35g

Fiber

1g