Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.
- 8 large eggs
- 1/4 cup milk (whole or 2%)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 cup shredded Parmesan cheese
- 1/2 cup feta crumbles, plus more for sprinkling*
- 1 tablespoon olive oil
- 5 ounces (about 6 cups) packed spinach leaves
- 1/4 teaspoon garlic powder
- Fresh ground black pepper
- Optional: fresh basil leaves, for the garnish
Preheat oven to 400°F.
In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.
In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.
Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.
Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.
*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt.
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Keywords: Frittata, Frittata recipe, How to make a frittata