Description
An extra creamy frittata featuring tender vegetables, goat cheese, and a rich egg and cream base — perfect for a luxurious brunch or light dinner.
Ingredients
Scale
- 8 large eggs
- ½ cup heavy cream (or ¼ cup ricotta + ¼ cup milk)
- ½ cup cooked spinach
- ¼ cup cooked mushrooms
- ¼ cup goat cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Optional Add-ins: Roasted red peppers, zucchini (pre-cooked), gruyère, feta, mozzarella, smoked salmon, bacon, sausage, prosciutto
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Whisk eggs: In a mixing bowl, whisk together eggs, heavy cream (or ricotta and milk), salt, and pepper until smooth.
- Sauté vegetables: Heat olive oil or butter in an oven-safe skillet over medium-low heat. Add spinach and mushrooms. Cook for 2–3 minutes until just softened.
- Combine and cook: Pour egg mixture over the vegetables and gently stir once to distribute fillings. Let cook on the stovetop for about 5 minutes, or until edges start to set.
- Bake: Transfer skillet to the oven and bake for 8–12 minutes, or until the center is just set but still slightly jiggly.
- Rest and serve: Let the frittata rest for 5 minutes before slicing to finish setting and enhance creaminess.
Notes
Use cheeses that melt well and provide contrast like goat cheese or gruyère. Don’t skip the resting time — it finalizes the texture and prevents sogginess. You can customize with meats or more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch / Light Meal
- Method: Stovetop and baked
- Cuisine: European / Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 270mg