Italy · Breakfast and Brunch

Vegetable Frittata

Eight eggs whisked with cream and Parmesan, poured over sautéed courgette, red pepper, onion, and cherry tomatoes, cooked on the stovetop for a few minutes and finished in the oven until just set.

30 min✻4 servings✻280 kcal
Vegetable Frittata

Ingredients

  • large eggs8
  • double cream or whole milk3 tbsp
  • Parmesan40 g
  • fine salt1 tsp
  • freshly ground black pepper1 pinch
  • olive oil2 tbsp
  • medium onion1
  • red pepper1
  • small courgette, sliced into half-moons1
  • cherry tomatoes150 g
  • baby spinach or chopped kale60 g
  • feta or goat's cheese60 g

Method

  1. 1Preheat the oven to 190°C and prepare the egg mixture. Whisk the eggs, cream, two-thirds of the Parmesan, salt, and pepper in a bowl until the yolks and whites are fully combined and the mixture is uniform. Do not over-whisk — you want a smooth, cohesive liquid, not frothy. Set aside. The Parmesan in the egg mixture adds body and savouriness; the remaining third goes on top before baking to form a golden crust.
  2. 2Cook the vegetables. Heat the olive oil in a 26 cm (10-inch) ovenproof skillet — cast iron or non-stick — over medium heat. Add the onion and red pepper and cook, stirring occasionally, for 6 to 7 minutes until softened and lightly golden at the edges. Add the courgette and cook 3 minutes more. Add the cherry tomatoes and cook 2 minutes, pressing them gently to release their juices. Finally, add the spinach and stir for about 60 seconds until just wilted. Season lightly. This vegetable sequence matters: hard vegetables need longer; soft greens and tomatoes go in last and should not be overcooked — they continue cooking with the eggs.
  3. 3Pour in the egg mixture. Spread the vegetables in an even layer across the pan. Pour the egg mixture over them in a slow, even stream, letting it settle between the vegetables rather than on top of them. Shake the pan gently to distribute evenly. Do not stir. Scatter the crumbled feta or goat's cheese over the surface if using, then scatter the remaining Parmesan.
  4. 4Cook on the stovetop, then transfer to the oven. Leave the pan on medium heat for 2 to 3 minutes without touching it. You are looking for the edges to turn opaque and just begin to set — the center should still be liquid. This brief stovetop phase starts the cooking from the bottom up and prevents the base from being underdone. Once the edges are set about 2 cm in, carefully transfer the skillet to the oven. Bake for 12 to 15 minutes.
  5. 5Remove when the center still has a slight wobble. The frittata is done when the surface is puffed and matte (not glossy and wet), the edges are visibly golden, and the very center has just a small, gentle jiggle when you shake the pan. Remove from the oven. Do not be tempted to cook it further — the residual heat in the pan will finish it during the 5-minute rest. After resting, run a spatula around the edges, slide onto a board or serve directly from the pan. Slice into wedges. Serve warm or at room temperature.