Frittata
Quick answer
Frittata whisks eight eggs with milk and salt, then builds layers of flavor in an oven-safe pan before finishing in the oven.
What makes this special
- Sautéed vegetables and thick egg layers set evenly after finishing in a hot oven.
- 10 minutes in a 190°C oven sets the thick egg layers evenly throughout
- Gently whisked egg mixture avoids air bubbles for smooth texture
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190C and have an oven-safe pan ready.
- 2 Thinly slice the 90 g onion and halve the 120 g cherry tomatoes.
- 3 Add 1 tablespoon olive oil to the pan and warm it over medium heat.
Frittata whisks eight eggs with milk and salt, then builds layers of flavor in an oven-safe pan before finishing in the oven. Onion is sautéed in olive oil until soft and translucent, then spinach and halved cherry tomatoes are added and cooked briefly so they release some moisture without turning to mush. The egg mixture is poured over the vegetables and left untouched on medium-low heat until the edges begin to firm and pull away from the sides of the pan. Grated cheddar cheese is scattered across the top before the pan goes into a 190-degree oven for ten minutes, during which the frittata puffs up and cooks through evenly from edge to center. The finished frittata is done when a gentle press at the center springs back with light resistance. Over-whisking the eggs before cooking traps too many air bubbles, which collapse in the oven and leave the surface cratered and uneven, so a slow, deliberate stir produces a better result. Smoked salmon, sliced sausage, or leftover roasted vegetables all work as additions without disrupting the basic structure. Cold leftovers tucked into a sandwich the next morning taste just as good as the freshly made version.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Heat
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.
- 3Control
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.
- 4Heat
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.
- 5Step
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
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