📝 About This Recipe
This elegant Italian-inspired frittata is the ultimate solution for a sophisticated brunch or a quick, nutritious weeknight dinner. We swap the traditional stovetop-to-broiler method for a gentle oven-bake, ensuring a custard-like texture that is never rubbery. Bursting with vibrant seasonal vegetables, creamy goat cheese, and fresh herbs, it’s a versatile canvas that celebrates the simplicity of farm-fresh eggs.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably pasture-raised, at room temperature)
- 1/2 cup Heavy cream (can substitute with whole milk for a lighter version)
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Garden Sauté
- 2 tablespoons Extra virgin olive oil
- 1 piece Shallot (finely minced)
- 2 cups Baby spinach (packed)
- 1 piece Red bell pepper (diced into 1/2 inch pieces)
- 1 small Zucchini (quartered and thinly sliced)
- 2 cloves Garlic (minced)
Finishing Touches
- 4 ounces Goat cheese (crumbled)
- 2 tablespoons Fresh chives (finely chopped)
- 5-6 leaves Fresh basil (torn into small pieces)
- 1/2 cup Cherry tomatoes (halved)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even heat distribution.
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2
In a large mixing bowl, whisk together the 8 eggs and 1/2 cup of heavy cream until the mixture is uniform and slightly frothy. Whisking well incorporates air for a fluffier result.
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3
Stir in the grated Parmesan cheese, salt, and black pepper into the egg mixture. Set this aside to allow the flavors to meld while you prep the vegetables.
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4
Place a 10-inch oven-safe non-stick skillet or a well-seasoned cast iron pan over medium heat. Add the olive oil and swirl to coat the bottom.
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5
Add the minced shallot and diced red bell pepper to the skillet. Sauté for 3-4 minutes until the pepper begins to soften and the shallot turns translucent.
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6
Add the sliced zucchini and continue to cook for another 3 minutes. You want the vegetables tender-crisp, not mushy, as they will continue to cook in the oven.
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7
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it brown or turn bitter.
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8
Add the baby spinach to the pan. Toss gently with tongs until the leaves are just wilted, then remove the skillet from the heat.
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9
Spread the sautéed vegetables into an even layer across the bottom of the skillet. If using a separate baking dish, transfer the vegetables into a greased 9-inch pie plate now.
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10
Pour the egg mixture over the vegetables. Use a spatula to gently move the vegetables around so the egg fills all the nooks and crannies.
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11
Dot the top of the egg mixture with the crumbled goat cheese and the halved cherry tomatoes, cut-side up for a beautiful visual pop.
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12
Carefully transfer the skillet to the oven. Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still has a very slight jiggle when the pan is shaken.
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13
Remove from the oven and let the frittata rest in the pan for 5 minutes. This allows the internal structure to firm up, making it easier to slice.
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14
Garnish with the fresh chives and torn basil leaves before serving directly from the pan or sliding onto a cutting board.
💡 Chef's Tips
Always use a dairy component like heavy cream or whole milk; the fat prevents the egg proteins from bonding too tightly, which avoids a rubbery texture. Don't overcook the vegetables in the pan; they should be slightly underdone because they will steam further inside the egg custard while baking. To check for doneness without a thermometer, insert a sharp knife into the center; if it comes out clean and the eggs don't look wet, it's ready. If you don't have an oven-safe skillet, you can sauté the veggies in a regular pan and then transfer them to a greased ceramic baking dish. For a deeper flavor profile, try adding a pinch of ground nutmeg to the egg base—it enhances the creaminess and the cheese perfectly.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a light lemon vinaigrette to cut through the richness of the eggs. Pair with thick-cut sourdough toast brushed with olive oil and rubbed with a raw garlic clove. A side of crispy roasted breakfast potatoes or hash browns makes this a hearty, full meal. For a brunch beverage, serve with freshly squeezed orange juice or a dry, sparkling Prosecco. A dollop of basil pesto or a drizzle of balsamic glaze over the top adds a gourmet finishing touch.