📝 About This Recipe
This rustic Italian-inspired frittata is the ultimate expression of 'Breakfast-for-Dinner' comfort, blending velvety farm-fresh eggs with the vibrant bounty of the season. By slow-sautéing seasonal greens and aromatics before a gentle bake, we create a custard-like texture that is both light and incredibly satisfying. It is a versatile, one-pan masterpiece that celebrates simple ingredients and the cozy warmth of a home-cooked meal.
🥗 Ingredients
The Egg Base
- 10 pieces Large eggs (preferably pasture-raised, at room temperature)
- 1/3 cup Heavy cream (for a rich, silken texture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Freshly cracked black pepper
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)
- 2 cups Baby spinach (packed)
- 1 medium Zucchini (quartered and thinly sliced)
- 2 cloves Garlic (minced)
- 4 ounces Goat cheese (crumbled)
Fresh Herbs & Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh flat-leaf parsley (chopped)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even cooking.
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2
In a large mixing bowl, whisk together the 10 eggs, heavy cream, grated Parmigiano-Reggiano, salt, and black pepper until well combined and slightly frothy.
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3
Heat the olive oil in a 10-inch oven-safe non-stick skillet or well-seasoned cast iron pan over medium heat.
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4
Add the sliced leeks to the skillet. Sauté for 3-4 minutes until they are softened and translucent, being careful not to brown them.
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5
Increase the heat slightly and add the zucchini and asparagus pieces. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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7
Add the baby spinach to the pan. Toss gently with tongs for 1-2 minutes until the leaves have just wilted.
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8
Spread the vegetables into an even layer across the bottom of the skillet.
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9
Pour the egg mixture over the vegetables. Use a spatula to gently lift the cooked edges of the vegetables so the egg flows underneath.
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10
Let the frittata cook undisturbed on the stovetop for 2-3 minutes, until the bottom and sides begin to set.
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11
Dot the top of the egg mixture with the crumbled goat cheese and sprinkle with the fresh chives.
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12
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the center is just set and no longer jiggles when the pan is shaken.
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13
For a golden top, turn the broiler on for the last 1-2 minutes of cooking, 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 subside and makes slicing much cleaner.
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15
Garnish with fresh parsley and red pepper flakes. Slice into wedges and serve warm.
💡 Chef's Tips
Always whisk your eggs thoroughly to incorporate air for a fluffier result. Avoid overcooking; the frittata should be removed when the center has a very slight 'give' as it will continue to cook from residual heat. Feel free to swap vegetables based on the season: use butternut squash and kale in autumn, or cherry tomatoes and basil in summer. Ensure your skillet is truly oven-safe, especially the handle; if using cast iron, ensure it is well-seasoned to prevent sticking. If using watery vegetables like mushrooms or frozen spinach, sauté them longer to evaporate excess moisture before adding the eggs.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a lemon-shallot vinaigrette to cut through the richness. Pair with thick slices of toasted sourdough bread rubbed with a garlic clove. For a true 'breakfast-for-dinner' experience, serve with crispy thick-cut bacon or smoked salmon on the side. Accompany with a chilled glass of Prosecco or a dry Rosé for an elevated evening meal. A dollop of crème fraîche or a spoonful of tomato jam on top adds a beautiful gourmet touch.