Frittata Recipe

6 to 8 servings

40 min

A cast-iron skillet frittata with sautéed vegetables, leafy greens, and melted cheese, finished in the oven until set and puffed.

prepPreheat oven to 400°F / 200°C
8 large eggs	Whisk eggs, cream & salt					Pour egg mixture, top with cheese, cook 5 min	Bake 400°F / 200°C, 8–12 min until set
⅓ cup / 80 ml heavy cream
1 teaspoon salt (divided: ½ tsp for egg mixture, ½ tsp for onions)
3 tablespoons olive oil	Heat oil, cook onion & salt 5 min	Add garlic, cook 1 min	Add vegetables, cook 5–8 min	Stir in greens & pepper, cook 1–2 min	Spread vegetables, add 1 cup cheese
½ cup / 120 ml chopped onion
4 garlic cloves, minced
3 cups / 450 g chopped or sliced vegetables (such as bell pepper, potatoes, zucchini)
2 cups / 100 g chopped leafy greens (such as kale or spinach)
½ teaspoon ground black pepper
1 cup / 115 g shredded or crumbled cheese (for layering)
½ cup / 60 g shredded or crumbled cheese (for topping)
Chopped fresh herbs (for serving, optional)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.