Frittata Recipe

1. 1

   Preheat the oven to 400°F.

Make the Base:

1. 2

   In a large bowl, whisk together the eggs, cream, and ½ teaspoon salt. Set aside.

2. 3

   In a 10- or 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, stirring frequently, until the onions start to turn translucent, about 5 minutes.

   5 min
3. 4

   Stir in the garlic and cook for 1 minute.

   1 min

Cook the Add-ins:

1. 5

   Add any other chopped vegetables you choose to the skillet. Cook, stirring occasionally, until the veggies are crisp tender, about 5 to 8 minutes (depending on the vegetables you are using).

   5 min
2. 6

   Stir in the leafy greens and black pepper. Cook for 1 to 2 minutes, just until the greens are wilted.

   1 min
3. 7

   Spread the vegetables evenly over the bottom of the skillet. (Drizzle in another tablespoon of oil if the pan looks dry or the veggies are sticking.) Sprinkle 1 cup cheese over the vegetables.

Assemble and Bake:

1. 8

   Pour the egg mixture over the cooked vegetables. Tilt and swirl the pan to evenly distribute egg mixture if needed. Sprinkle with remaining ½ cup cheese. Cook until just until the edge starts to set, about 5 minutes. Transfer the skillet to the oven.

   5 min
2. 9

   Bake for 8 to 12 minutes or until slightly puffed and the center is set. (A knife inserted into the center should come out clean.) Sprinkle with extra cheese and garnish with pepper and herbs if desired. Cool for a few minutes before slicing and serving.

   8 min