Frittata

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (191°C).
2. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk in about 3/4 cup of the cheese (cheddar or feta), keeping the remaining 1/4 cup for topping. Set aside.
3. Heat 1 tablespoon olive oil in a 10–12 inch oven-safe skillet, 2 inches deep, over medium heat. Add the 2 minced garlic cloves and cook, stirring, for 30–60 seconds without browning.
4. For the garden vegetable version: add the sliced red onion and chopped sweet potato to the pan and cook for 5 minutes, stirring occasionally, until they begin to soften. Add the sliced zucchini and chopped red bell pepper, season with salt and pepper, and cook for 5 more minutes, stirring occasionally.
5. Pour the egg mixture over the vegetables and cook for 5 minutes without stirring, until it bubbles and starts to set at the edges. Sprinkle the remaining 1/4 cup cheese on top.
6. Transfer the skillet to the center rack of the oven and bake for 22–26 minutes, until puffy and the center no longer wobbles or looks wet.
7. Move the skillet to a wire rack and let it cool at least 10 minutes before slicing. Sprinkle with chopped parsley if you like.
8. For the Mediterranean version, instead of the vegetables in step 4: fold the chopped spinach, halved cherry tomatoes, quartered artichoke hearts and chopped prosciutto (if using) into the egg mixture, then pour it into the pan with the cooked garlic. Continue from the cheese-topping step above.
9. Mediterranean version bake and cooling: bake for 22–26 minutes until puffy and the center no longer wobbles, then cool on a wire rack at least 10 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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