Frittata Recipe

Prepare ingredients

Preheat your oven to 375°F (190°C). Crack the eggs into a large bowl, add the milk, grated Parmesan, a pinch of salt and pepper, and whisk until combined. Set aside. Chop potatoes into 1/2-inch dice, slice the onion thinly, mince the garlic, and chop seasonal vegetables into bite-sized pieces.

Par-cook potatoes

Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the diced potatoes, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until edges are golden and potatoes are just tender when pierced (about 8–10 minutes). If potatoes are browning too quickly, reduce heat and cover for 2–3 minutes to finish cooking.

Sauté aromatics and vegetables

Add remaining 1 tablespoon olive oil and 1 teaspoon butter to the skillet with the potatoes. Add the sliced onion and cook 3–4 minutes until translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Add the seasonal vegetables, season with remaining salt, pepper and optional red pepper flakes, and sauté 3–5 minutes until vegetables are slightly softened but still bright (longer for denser veg like asparagus or squash). Taste and adjust seasoning.

Combine eggs and vegetables

Reduce heat to low. Spread the potato and vegetable mixture evenly in the skillet. Pour the egg-Parmesan mixture over the vegetables, gently stirring once or twice to distribute evenly. Sprinkle the chopped fresh herbs over the top. Let cook on the stove for 2–3 minutes until edges begin to set.

Bake the frittata

Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is just set (a knife inserted should come out clean). If you like a more browned top, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest and serve

Remove skillet from oven and let rest 5 minutes. Run a spatula around the edge to loosen, then slice into 4–6 wedges. Serve warm with toasted focaccia and seasonal slaw.

While the frittata bakes, brush focaccia slices with olive oil on both sides and sprinkle with chopped rosemary and a pinch of sea salt. Heat a skillet over medium-high heat or preheat a grill pan. Toast focaccia 1–2 minutes per side until golden and crisp. Alternatively, place under broiler 1–2 minutes per side. Keep warm until serving.

In a bowl combine shredded cabbage/slaw greens and julienned seasonal vegetables. In a small jar or bowl whisk together lemon juice, olive oil, honey (or maple), apple cider vinegar, salt and pepper until emulsified. Taste and adjust balance of acid and sweetness. Toss dressing with the slaw just before serving so it stays crisp. Portion alongside frittata wedges.