Seasonal Frittatas Recipe
Make Seasonal Frittatas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Eggs
Seasonal Vegetables & Herbs
Add-ins & Finish
Method
Base & Eggs
- 1
Preheat and prepare eggs
Preheat oven to 375°F (190°C). In a large mixing bowl, crack 8 large eggs and whisk until blended. Whisk in 1 cup whole milk, 1 tsp salt, 1 tsp freshly ground black pepper, and 3 tablespoons grated Parmesan or sharp cheddar until smooth. Set the egg mixture aside while you cook the vegetables.
Seasonal Vegetables & Herbs
- 2
Sauté aromatics
Heat 2 tablespoons olive oil or butter in an ovenproof 10-inch skillet (or a 9-inch pie dish if transferring to oven-safe dish) over medium heat. Add the finely diced medium onion and cook for 3–4 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30 seconds more until fragrant.
- 3
Cook seasonal vegetables
Add 2 cups of your chosen seasonal vegetables to the skillet. If using tougher vegetables (asparagus, diced bell pepper, or zucchini), cook 4–6 minutes until tender-crisp. If using mushrooms, cook until they release their moisture, about 5 minutes. If using spinach, add it last and wilt for 1–2 minutes. Season the vegetables with 1 teaspoon salt and taste; adjust if necessary. Stir in 2 tablespoons chopped fresh herbs and 1/2 tsp lemon zest if using.
- 4
Combine add-ins
If using cooked bacon, diced ham, or crumbled goat cheese/feta (about 3 oz), stir them into the vegetables now so they distribute evenly.
Assemble & Bake
- 5
- 6
Stovetop to oven finish
Cook on the stovetop over low heat without stirring for 3–5 minutes, just until the edges begin to set. Transfer the skillet to the preheated oven and bake for 12–18 minutes, until the center is almost set but still slightly jiggly (an instant-read thermometer should read about 160°F/71°C). If you used a deeper dish, it may take up to 20–22 minutes.
- 7
Rest and serve
Remove the frittata from the oven and let it rest for 5 minutes to finish setting. Run a spatula around the edges, slice into 6 wedges, and serve warm or at room temperature. Garnish with extra chopped herbs if desired.