Ingredients
Egg Mixture
- 10 large eggs
- 1/3 cup whole milk or half-and-half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese or Gruyere cheese
Vegetables and Other Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cups sliced cremini mushrooms
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 small zucchini, chopped
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1/2 cup halved grape tomatoes
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons freshly chopped basil
Instructions
- Preheat the Oven: Set your oven to 425 degrees F to prepare for baking the frittata.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, 1/3 cup whole milk or half-and-half, kosher salt, and freshly ground black pepper until fully blended but not overbeaten. Stir in 1 cup shredded mozzarella or Gruyere cheese and set aside.
- Sauté Base Vegetables: Heat 1 tablespoon olive oil in a large 10 or 12-inch seasoned cast-iron skillet or ovenproof nonstick skillet over medium-high heat. Add the chopped 1/2 yellow onion, 2 cups sliced cremini mushrooms, and 1 chopped red bell pepper. Cook and stir frequently until the vegetables soften—about 6 minutes.
- Add Additional Vegetables: Stir in the chopped small zucchini and cook for 2 minutes. Add 2 cups fresh spinach leaves and 2 cloves minced garlic, cooking until the spinach wilts. Season the vegetables with a bit of salt and pepper to taste.
- Combine Vegetables and Egg Mixture: Give your egg mixture a good stir, then pour it evenly over the sautéed vegetables in the skillet. Gently spread the mixture with a spatula to ensure even coverage.
- Add Toppings and Start Setting: Sprinkle halved grape tomatoes, 1/4 cup freshly grated Parmesan cheese, and 2 tablespoons freshly chopped basil evenly over the top. Cook without stirring over medium-low heat for 2 minutes to help the edges begin to set and form a slight crust.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 12 to 18 minutes, until the frittata is puffed and set but still slightly jiggles in the center to avoid overcooking.
- Serve: Remove the skillet from the oven. Cut the frittata into wedges and serve warm or at room temperature for a delicious, hearty meal.
Notes
- Use a well-seasoned cast-iron or an oven-safe nonstick skillet to prevent sticking and ensure even cooking.
- Do not overbeat the eggs to keep the frittata light and fluffy.
- Feel free to substitute the vegetables with any favorites or what’s in season.
- Letting the center jiggle slightly upon removal from the oven keeps the frittata moist and tender.
- This frittata can be refrigerated and enjoyed cold or reheated for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
