Jul 30 2026
Restaurants›Bentley’s on Bedford›Weekly Frittata Special Recipe

Weekly Frittata Special Recipe

Inspired by Bentley’s on Bedford
Time55m
Serves6

Make Weekly Frittata Special Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Frittata base

Vegetables & mix-ins

Protein & cheese toppings

Finishing

Method

Frittata base

  1. 1

    Prepare egg mixture

    Crack the 10 large eggs into a large mixing bowl. Whisk until combined. Add 1 cup whole milk, 1 tsp salt, 1 tsp black pepper and 1 cup grated Parmesan. Whisk thoroughly until slightly frothy and uniformly combined. Set aside.

Vegetables & mix-ins

  1. 2

    Preheat oven and prepare pan

    Position a rack in the center of the oven and preheat to 375°F (190°C). Use a 10-12 inch ovenproof nonstick skillet or a cast-iron skillet: add 2 tablespoons olive oil and heat over medium.

  2. 3

    Cook onions and peppers

    Peel and thinly slice 1 yellow onion. Core and dice 1 red bell pepper. Add the onion to the skillet and sauté 3–4 minutes until translucent. Add the diced red bell pepper and cook 2–3 minutes until slightly softened.

  3. 4

    Add zucchini and garlic

    Thinly slice or dice 1 zucchini and add to the skillet. Cook 3–4 minutes until zucchini begins to soften. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

  4. 5

    Wilt spinach and finish veg

    Add 3 packed cups fresh spinach and stir until wilted, about 1–2 minutes. Stir in 1 cup halved cherry tomatoes and 1 tablespoon chopped fresh basil; cook just until tomatoes are warmed through. Remove skillet from heat for 1 minute to cool slightly (this prevents eggs from scrambling immediately).

Protein & cheese toppings

  1. 6

    Combine proteins and vegetables

    Stir 1 cup diced cooked ham (or cooked crumbled sausage) into the vegetable mixture so the proteins distribute evenly across the pan.

  2. 7

    Add egg mixture

    Give the egg-Parmesan mixture one last whisk and pour it evenly over the vegetable-protein mixture in the skillet. Gently stir once or twice to distribute fillings and avoid large pockets of air.

  3. 8

    Top with cheddar

    Sprinkle 1 cup shredded cheddar cheese evenly over the top of the egg mixture.

Bake & finish

  1. 9

    Bake

    Place the skillet on the oven rack and bake at 375°F (190°C) for 18–25 minutes, until the frittata is puffed, golden at the edges and the center is just set (a knife inserted near the center should come out mostly clean with a slight moistness). If the top needs browning, switch to broil for 1–2 minutes while watching closely.

  2. 10

    Rest and garnish

    Remove from oven and let rest for 5–8 minutes (this helps it finish setting). Sprinkle 2 tablespoons thinly sliced fresh chives and 1/2 teaspoon red pepper flakes over the top. Slice into 6 generous wedges and serve warm or at room temperature.

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