Frittata Recipe
House-made frittata, arugula, red onion, mozzarella blend, feta cheese, tomatoes, avocado, seasonal fruit
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Ingredients
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Frittata base
Vegetables & cheeses (for cooking)
Garnish & sides
Method
Frittata base
- 1
Preheat and prepare eggs
Preheat oven to 375°F (190°C). In a large bowl, crack 8 eggs. Add 1 cup whole milk, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly until mixture is uniform and slightly frothy (about 30 seconds). Set aside.
- 2
Heat pan
Place a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Allow butter to melt and oil to shimmer but not smoke (about 1–2 minutes).
Vegetables & cheeses (for cooking)
- 3
Sauté aromatics and tomatoes
Thinly slice 1/2 red onion. Add the sliced onion to the hot skillet and sauté 3–4 minutes until softened and translucent, stirring occasionally. Halve 1 cup cherry tomatoes and add to the skillet. Cook 2–3 more minutes until tomatoes begin to blister and release juice.
- 4
Add egg mixture
Evenly sprinkle 1 cup shredded mozzarella blend over the sautéed vegetables in the skillet. Pour the whisked egg mixture over the vegetables and cheese, tilting the pan so eggs distribute evenly. Cook on the stovetop without stirring for 3–4 minutes, or until the edges just begin to set but the center is still loose.
- 5
Add feta and transfer to oven
Lightly crumble 1/2 cup feta cheese and sprinkle it over the top of the custardy eggs. Transfer the skillet to the preheated oven and bake 12–15 minutes, or until the frittata is puffed, golden on top, and a knife inserted near the center comes out mostly clean with a slight moistness. If you prefer a firmer center, bake up to 18 minutes.
- 6
Rest
Remove the skillet from the oven using oven mitts. Let the frittata rest on a cooling rack for 5 minutes to set further; this makes slicing cleaner and helps avoid a rubbery texture.
Assembly & garnish
- 7
Prepare arugula and avocado
While the frittata rests, place 1 cup fresh arugula in a small bowl. Cut 1 ripe avocado in half, remove pit, and slice or dice the flesh. Dress the arugula lightly with 1 teaspoon extra virgin olive oil and the juice of 1/2 lemon; season with a pinch of salt and the 1/4 tsp red pepper flakes if desired. Toss to coat.
- 8
Plate
Slide or cut the frittata into 6 even wedges (serves 4–6; recipe set for 4 generous servings). Place a wedge on each plate. Top each wedge with a small handful of dressed arugula and a few slices of avocado. Scatter additional crumbled feta or a light sprinkle of shredded mozzarella if desired.
- 9
Serve with seasonal fruit
Arrange 1 cup seasonal fruit on the side (divide between plates). Serve immediately while frittata is warm.