📝 About This Recipe
This classic Italian-style open-faced omelet is a celebration of the season's finest produce, offering a custard-like texture that melts in your mouth. Unlike a traditional omelet, the frittata is started on the stovetop and finished under the broiler to achieve a golden, puffed exterior. It is a versatile masterpiece that transitions seamlessly from a sophisticated brunch centerpiece to a light, elegant dinner.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably pasture-raised and at room temperature)
- 1/4 cup Heavy cream (for a rich, velvety texture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
Seasonal Vegetables & Aromatics
- 2 tablespoons Extra virgin olive oil
- 1 large Leek (white and light green parts only, thinly sliced)
- 1 bunch Asparagus (woody ends trimmed, cut into 1-inch pieces)
- 1 medium Zucchini (quartered lengthwise and sliced)
- 2 cups Baby spinach (tightly packed)
- 2 cloves Garlic (minced)
- 1/2 cup Cherry tomatoes (halved)
Finishing Touches
- 4 ounces Goat cheese (crumbled)
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh flat-leaf parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the center position.
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2
In a large mixing bowl, whisk together the 8 eggs, heavy cream, grated Parmigiano-Reggiano, salt, and pepper until well combined and slightly frothy. Set aside.
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3
Heat the olive oil in a 10-inch oven-safe non-stick or well-seasoned cast iron skillet over medium heat.
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4
Add the sliced leeks to the skillet and sauté for 3-4 minutes until they become soft and translucent, taking care not to brown them.
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5
Increase the heat slightly to medium-high and add the asparagus and zucchini. Sauté for 5-6 minutes until the vegetables are tender-crisp and have developed a hint of golden color.
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6
Stir in the minced garlic and cook for just 30-60 seconds until fragrant.
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7
Add the baby spinach to the pan. Toss gently with tongs until the leaves have just wilted, which should take about 1 minute.
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8
Spread the sautéed vegetables into an even layer across the bottom of the skillet.
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9
Pour the egg mixture slowly over the vegetables. Use a spatula to gently nudge the vegetables so the egg flows underneath and around them.
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10
Scatter the halved cherry tomatoes and the crumbled goat cheese evenly over the top of the eggs.
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11
Cook undisturbed on the stovetop for 2-3 minutes, or until the edges of the frittata are set and starting to pull away slightly from the sides of the pan.
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12
Transfer the skillet to the preheated oven. Bake for 8-12 minutes. The frittata is done when the center is set (it shouldn't jiggle when shaken) and the top is slightly puffed.
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13
Optional: Turn the broiler on for the last 1-2 minutes of cooking if you prefer a deeply golden-brown top, watching closely to prevent burning.
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14
Remove from the oven and let the frittata rest in the pan for 5 minutes. This allows the steam to settle and makes it easier to slice.
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15
Garnish with fresh chives and parsley. Slide onto a cutting board or serve directly from the skillet in wedges.
💡 Chef's Tips
Always use a well-seasoned cast iron or a high-quality non-stick oven-safe skillet to ensure the frittata slides out easily. Don't overbeat the eggs; whisk just until combined to avoid a spongy, overly airy texture. Ensure your vegetables are relatively dry before adding the eggs; excess moisture from wet greens can lead to a watery frittata. Feel free to swap vegetables based on the season—try ramps and peas in spring, or roasted butternut squash and kale in autumn. To check for doneness without a thermometer, cut a tiny slit in the center; if raw egg runs into the cut, it needs a few more minutes.
🍽️ Serving Suggestions
Serve with a crisp arugula salad dressed in a light lemon vinaigrette to cut through the richness of the eggs. Pair with a chilled glass of Prosecco or a classic Mimosa for a festive brunch vibe. Accompany with thick slices of toasted sourdough bread or herb-roasted fingerling potatoes. A dollop of basil pesto or a drizzle of balsamic glaze on top adds a beautiful punch of flavor. Serve warm, at room temperature, or even cold—making it perfect for picnic baskets.