Frittata Recipe

Whisk eggs

Crack the 8 large eggs into a large mixing bowl. Add 1 cup whole milk, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup grated Parmesan. Whisk vigorously until the mixture is uniform and slightly frothy (about 30–45 seconds). Set aside.

Preheat oven and heat pan

Preheat the oven to 375°F (190°C). Place a 10-inch oven-safe skillet (preferably cast iron) over medium heat and add 2 tbs olive oil and 1 tbs butter if using. Heat until butter melts and oil shimmers.

Sauté aromatics

Add the thinly sliced yellow onion to the skillet. Sauté, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes.

Add bell pepper

Add the diced red bell pepper and cook for 3–4 more minutes, until peppers are softened but still bright.

Wilt spinach and season

Add the chopped baby spinach to the pan and stir until wilted (about 1–2 minutes). Remove the pan from heat and stir in half (1 tbs) of the chopped fresh chives. Taste and add a pinch more salt or pepper if needed.

Combine with egg base

Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. Gently stir with a spatula so vegetables are distributed evenly. Sprinkle 1 cup shredded cheddar or mozzarella evenly over the top.

Cook on stovetop briefly

Return the skillet to medium-low heat and cook without stirring for 3–4 minutes, until the edges begin to set but the center is still loose. This prevents the eggs from curdling and helps form a nice crust.

Bake until set

Transfer the skillet to the preheated oven. Bake for 12–18 minutes, until the frittata is puffed and the center is set (a toothpick inserted near the center should come out with only a few moist crumbs). If you want a golden top, switch the oven to broil for 1–2 minutes — watch closely to avoid burning.

Rest and finish

Remove the skillet from the oven and let the frittata rest for 5 minutes. Sprinkle the remaining chopped chives over the top. Slice into 6 to 8 wedges and serve warm or at room temperature.