Frittatas: I love them. But before I read Stonesoup’s guide to the perfect frittata, I was too intimidated to try making my own. I thought I’d have to boil eggs on the stove, try to turn them without messing them up, put everything in the oven, etc.
Jules discovered that the best way to make frittatas is to simply bake them in the oven, which is how I started making frittatas. I’d make scrambled eggs and turn on the oven, so how hard could that be? Turns out, not at all. Frittatas are the easiest egg dish ever!
I’ve simplified Jules’ recipe to its simplest form. You can make your own and use ingredients you have on hand. Jules’ recipe calls for a springform pan, which certainly works, but I’ve since discovered that a 9-inch square pan (laid sideways, like this one) works just as well.
Baked Frittata
Ingredients:
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (cheddar or feta)
- 1 cup spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup onion (diced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C) and grease a baking dish
- In a bowl
- whisk together eggs
- milk
- salt
- and black pepper
- Heat olive oil in a pan and sauté onions until soft
- Add spinach and cook until wilted
- Spread the sautéed vegetables in the baking dish and top with cherry tomatoes and shredded cheese
- Pour the egg mixture over the vegetables
- Bake for 20-25 minutes or until the frittata is set and golden on top
- Let it cool slightly before slicing and serving