Ingredients
8 large eggs
1/3 c. heavy cream
3/4 c. shredded mozzarella
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
2 tbsp. extra-virgin olive oil
1 shallot, minced
3 cloves garlic, minced
8 oz. baby bella mushrooms, sliced
1/2 c. ricotta
3 c. baby spinach
Preparation
Potato Leek: Sautéed Yukon Gold potatoes + sautéed leeks + shredded Gruyère + thymeBroccoli Sausage: Sautéed broccoli + cooked Italian sausage + shredded Fontina + red onionJalapeño Popper: Cooked bacon + shredded yellow cheddar + sliced jalapeñosPizza: Sautéed cherry tomatoes + pepperoni + grated Parmesan + basil
Step 1Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes. Step 2In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. Step 3Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven. Step 4Bake until eggs are just set, 12 minutes.
Whether you’re home late and hungry, putting together brunch (or lunch!) in a pinch, or trying to get creative with your leftovers, frittata’s got your back. Follow this guide to ensure you nail a fluffy-centered, crispy-edged frittata each and every time. Nail the ratio. Ratios are important to frittatas so keep mix-ins to around 2 cups and 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk ’em together, season with salt, pepper, and a pinch of red pepper flakes, and you’re ready to start building.
Cook your add-ins. A frittata is the perfect vehicle for using up leftovers. Thanksgiving frittata, anyone?! If you’re starting from scratch like we are here, though, it’s important to cook your vegetables and/or meat first. Here, we’ve added a killer combo of shallots, garlic, mushrooms, and spinach. Sauté until soft, but more importantly, until the water has cooked out of the mushrooms and spinach. Veggies like bell peppers, leeks, green onions, kale, tomatoes, even potatoes go well in frittatas. When you pour the eggs in over your cooked veggies, make sure to give the whole thing a quick stir to help distribute all of the yummy veggies evenly. Play around with the flavor combinations. You really don’t need us to tell you what to put in your frittata, but if you’re looking for some inspiration, give one of these a try:
Potato Leek: Sautéed Yukon Gold potatoes + sautéed leeks + shredded Gruyère + thymeBroccoli Sausage: Sautéed broccoli + cooked Italian sausage + shredded Fontina + red onionJalapeño Popper: Cooked bacon + shredded yellow cheddar + sliced jalapeñosPizza: Sautéed cherry tomatoes + pepperoni + grated Parmesan + basil
Cast-iron is king. Who doesn’t love a crispy edge?! Using a hot cast iron or any heavy, oven-proof skillet is really all you need to achieve it. Once you’re done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you’re starting with leftovers—just get the pan nice and hot and add a little oil or butter to ensure nothing sticks. Get cheesy. Sure, frittatas don’t technically need cheese, but how could you not? Here, we’re using melty mozz in our base (sticking to the above ratio!), and adding fluffy ricotta (which doesn’t count in the cheese ratio because it’s only dolloped on top!) to finish. Editor’s Note: This recipe was updated slightly on February 25, 2020.
