Frittata
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With eight eggs the frittata is thick: the edges set on the stovetop, and the oven finishes the center without scorching the base.
Read more
Shake excess water off the spinach, or it thins the eggs, and beat them gently: lots of air bubbles leave a coarse texture when sliced. The center is ready when a light press springs back. Leftover wedges work cold as a sandwich filling.
Ingredients
Instructions
- 1
Preheat the oven to 190C and have an oven-safe pan ready.
Gently stir the 8 eggs with 80 ml milk and 0.8 teaspoon salt just until blended, avoiding vigorous whisking so the surface stays smooth.
- 2
Thinly slice the 90 g onion and halve the 120 g cherry tomatoes.
Shake excess water from the 80 g spinach before cooking so the egg mixture does not turn watery in the pan.
- 3
Add 1 tablespoon olive oil to the pan and warm it over medium heat.
Cook the onion for about 3 minutes, stirring often, until it turns translucent and soft without browning too much.
- 4
Add the spinach and cherry tomatoes and cook for just 1 minute.
When the spinach has barely wilted and the tomatoes are warmed through, pour the egg mixture evenly over the vegetables without stirring hard.
- 5
Lower the heat to medium-low and leave the pan undisturbed for about 3 minutes so the edges can set.
When the edges begin to pull slightly from the pan, scatter 80 g cheddar evenly on top.
- 6
Transfer the pan to the oven and bake for 10 minutes.
Remove it when the center springs back gently to a light touch, then rest for 2 to 3 minutes before slicing so the pieces hold together.
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