Tool

• 10‑ or 12‑inch skillet

Ingredients

Frittata Base

• 8 large eggs

• ⅓ cup heavy cream

• 1 teaspoon salt, divided

• 3 tablespoons olive oil

• ½ cup chopped onion

• 4 garlic cloves, minced

Add‑ins

• 3 cups chopped or sliced vegetables (bell pepper, potatoes, zucchini, etc.)

• 2 cups chopped leafy greens (kale or spinach)

• ½ teaspoon ground black pepper

• 1½ cups shredded or crumbled cheese

• Chopped fresh herbs (optional)

Direction

Preheat

• Preheat oven to 400°F.

Make the Base

• In a large bowl, whisk eggs, cream, and ½ teaspoon salt. Set aside.

• Heat olive oil in a 10‑ or 12‑inch skillet over medium heat.

• Add onion and remaining ½ teaspoon salt; cook until translucent, about 5 minutes.

• Stir in garlic; cook 1 minute.

Cook the Add‑ins

• Add chopped vegetables; cook 5–8 minutes until crisp‑tender.

• Stir in leafy greens and black pepper; cook 1–2 minutes until wilted.

• Spread vegetables evenly across the skillet.

• Sprinkle 1 cup cheese over the vegetables.

• Add a drizzle of oil if the pan looks dry.

Assemble and Bake

• Pour egg mixture over vegetables; tilt pan to distribute evenly.

• Sprinkle remaining ½ cup cheese on top.

• Cook on the stovetop until edges begin to set, about 5 minutes.

• Transfer skillet to the oven.

• Bake 8–12 minutes, until puffed and center is set (knife should come out clean).

• Sprinkle extra cheese and herbs if desired.

• Cool a few minutes before slicing.

Notes

• If you don’t have an oven‑safe skillet, transfer sautéed vegetables to a greased casserole dish, add cheese and egg mixture, and bake until set.

• Great topped with sour cream, herbs, cherry tomatoes, diced avocado, or lightly dressed greens.

Nutrition

(per serving)

Calories: 344kcal • Carbs: 16g • Protein: 18g • Fat: 24g
Saturated Fat: 10g • Polyunsaturated Fat: 3g • Monounsaturated Fat: 10g • Trans Fat: 0.02g
Cholesterol: 255mg • Sodium: 702mg • Potassium: 393mg • Fiber: 4g • Sugar: 2g
Vitamin A: 6262IU • Vitamin C: 14mg • Calcium: 223mg • Iron: 2mg