Herb Frittata Recipe

Whisk eggs and dairy

Crack the eggs into a large bowl. Add the milk, salt, pepper, and grated Parmesan. Whisk vigorously until the mixture is uniform, slightly frothy, and the cheese is evenly distributed. Set aside.

Prepare the fresh herbs: chop the parsley, dill, and basil (if using); thinly slice the chives. Mince the shallot and garlic finely so they release flavor quickly while cooking.

Stir the chopped herbs (reserve a small amount for garnish) and the minced garlic and shallot into the whisked egg mixture. This allows the herbs to infuse the eggs while you cook the aromatics and vegetables.

Preheat an ovenproof 10-inch (25 cm) skillet over medium heat and add the butter and olive oil. When the butter melts and begins to foam, add the minced shallot and cook 1–2 minutes until softened and translucent, stirring so it doesn't brown.

Add the cherry tomatoes and cook 1–2 minutes until they begin to soften. If using spinach, add it in handfuls and cook until wilted, about 1–2 minutes more. Season the vegetables lightly with a pinch of salt and a few grinds of pepper.

Spread the cooked vegetables evenly in the skillet and reduce heat to low. Give the egg mixture a quick whisk and pour it over the vegetables, tilting the pan so the eggs distribute evenly. Gently stir once or twice to incorporate vegetables, then stop so the eggs can set.

Cook the frittata on the stovetop over low–medium heat for 4–6 minutes, undisturbed, until the edges begin to set and pull away slightly from the pan but the center is still loose.

If using a finishing cheese (feta or goat cheese), sprinkle it over the nearly set top. Transfer the skillet to a preheated oven set to broil (or 400°F / 200°C if your broiler is too strong) and cook 2–4 minutes, watching closely, until the top is puffed and lightly golden. Alternatively, bake at 350°F (175°C) for 8–12 minutes until set.

Remove the skillet from the oven and let the frittata rest 3–5 minutes to finish setting. Run a spatula around the edge and loosen the frittata from the pan. Slide onto a cutting board or serve directly from the skillet.

Garnish with the reserved fresh herbs and additional cracked black pepper. Slice into 6–8 wedges and serve warm or at room temperature.