Frittata
Frittata whisks eight eggs with milk and salt, then builds layers of flavor on the stovetop before finishing in the oven. Onion is sautéed in olive oil in an oven-safe pan, followed by spinach and halved cherry tomatoes cooked just enough to soften. The egg mixture is poured over the vegetables and left undisturbed until the edges begin to set. Grated cheddar cheese goes on top before the pan moves to a 190-degree oven for ten minutes, where the frittata puffs and cooks through evenly. It is done when the center springs back gently to the touch. Over-whisking the eggs introduces too many air bubbles and can make the texture coarse rather than tender. Leftovers taste great cold in sandwiches the next day.
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Instructions
- 1
Preheat oven to 190C.
- 2
Whisk eggs, milk, and salt until combined.
- 3
Heat olive oil in an oven-safe pan and saute onion.
- 4
Add spinach and cherry tomatoes, cook briefly, then pour in egg mixture.
- 5
When edges set, add cheese and bake for 10 minutes.
- 6
Remove when center is just set, rest briefly, then slice.
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