Frittata

A simple, satisfying favorite.

Why You'll Love This Recipe

• Make-ahead breakfast for the week.
• Endlessly variable with veg and cheese.
• Crowd-pleasing brunch dish.
• Equally delicious hot or cold.
• Naturally gluten-free, high-protein.

Ingredient Notes

• Milk or half-and-half gives the right tender texture.
• Mix of cheddar and parmesan adds melt and depth.
• Cast-iron retains heat for an even bake.

Ingredient Substitutions

• Any vegetables — mushrooms, asparagus, zucchini.
• Add cooked bacon, ham, or sausage.
• Feta or goat cheese for tang.

Equipment Needed

• 10-inch oven-safe non-stick or cast-iron skillet
• Whisk
• Mixing bowl

Prep Tips

• Sauté wet vegetables until water cooks off — frittata stays firm.
• Use 10-inch skillet for proper thickness.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 cup shredded cheese, 1 medium onion, diced, 1 medium bell pepper, sliced, 5 oz baby spinach, 1 cup milk, 2 tbsp butter, 1 tsp salt. dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Whisk eggs with milk and salt.

3. 3

   Sauté veg in butter in oven-safe skillet.

4. 4

   Pour in eggs, top with cheese.

5. 5

   Bake 375°F 15 min.

Artsi Pro Tips

• Cook on the stove first, finish in the oven — sets uniformly.
• Add milk for tender eggs; it's not optional.
• Don't overbake — pull when center jiggles slightly.

Common Mistakes

• Overbaking — dry, rubbery.
• Watery vegetables — soggy frittata.
• Using a too-small skillet — undercooked center.

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