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Quiche’s less-fussy cousin, frittatas are the answer to almost every meal dilemma. Looking to get creative with your leftovers? Veggies going bad in your fridge? Home late and craving a simple breakfast-for-dinner recipe? Say it with me: frittata, frittata, frittata. This versatile dish can handle most things you throw at it, but there are a few keys to make it the best it can be. Follow my top tips below to ensure you nail a fluffy-centered, crispy-edged frittata each and every time:
What People Are Saying:
“I’m not a great cook but this was easy and it looked like the picture when it was done. Thanks for putting this one out for us to try.” - fdrthegreat
“Excellent recipe. Although I did use different mixtures since I had a lot of leftovers from the holiday. The ratio hint was a big help. I switched out the cheese with an aged cheddar and Brie. Will make again and often!” - aandersonak1629
First, preheat the oven to 375°. Then, in a medium bowl, whisk together the eggs, mozzarella, and cream. Once combined, season with salt, pepper, and red pepper flakes. If you switch up the cheese or cream, remember the ratio: 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese.
Then, in a large oven-proof skillet over medium heat, add your oil. Then, add the shallot and garlic. Cook, stirring occasionally, until the shallot is translucent. Then, add in the mushrooms. We’re going to sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them, so that the frittata isn’t full of water. Once softened, add in the spinach and cook frequently, until the spinach is wilted. Then, season with salt and pepper.
Then, grab the egg mixture and pour it over the veggies. Again, make sure there isn’t excess liquid in your pan when you add in the egg. Dollop ricotta all over the frittata, adding it evenly.
Add the frittata to the oven (make sure your vessel is oven-safe!), then bake until the edges are golden-brown and the eggs have set (no jiggly center here). Once done, add any desired toppings or garnish, and serve.
The full list of ingredients and instructions can be found in the recipe below.
Once you have your frittata ratio down, you can experiment with any mix-ins and fillings you please. That being said, if you’re looking for some inspo, take a page from some of our favorite frittata recipes, from our pizza frittata recipe, potato chip frittata, Italian sausage and pepper frittata affogato, or jalapeño popper frittata.
A frittata is perfect for any meal, anytime of day. If you're serving this for breakfast, you can't go wrong adding some pan-fried potatoes or crispy hash browns to your plate. Making this for dinner? Pair your frittata with a simple arugula salad or our air fryer sweet potato hash for a filling, easy end to your day.
large eggs
shredded mozzarella
heavy cream
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
extra-virgin olive oil
shallot, finely chopped
cloves garlic, finely chopped
baby bella mushrooms, sliced
baby spinach
ricotta
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