Egg-celent Frittata

March 12, 2019

Egg-celent Frittata

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings


6 eggs
¼ cup full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
1/2 teaspoon salt
3 cloves garlic, minced
1 cup (4 ounces) grated or crumbled cheese
1 10-ounce bag spinach, cooked and well-drained
1 small onion, sauteed
½ cup red pepper
2 tablespoons Extra Virgin Olive Oil (Bacon, Herbes de Provence, RosemarySpicy Blend Extra Virgin Olive Oil)

  • Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
  • Additional ingredients: 3 cups cooked bacon or ham, 2 small shredded white or sweet potatoes.
  • To make a larger batch, use the ratio 6 eggs to ¼ cup dairy.


    1. Preheat the oven to 425 degrees Fahrenheit.
    2. Over medium heat, add 1 tablespoon of olive oil to the pan and saute the garlic, onion, mushrooms, and spinach. Season with salt, to taste.
    3. Crack the eggs into a mixing bowl. Add the dairy and salt. Whisk until the eggs are blended.
    4. Whisk in half of the cheese and vegetables.
    5. Grease a 9 by 13″ pan, then pour the mixture into the pan. Sprinkle the remaining cheese on top.
    6. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
    7. Remove the frittata from the oven and place it on a cooling rack to cool.
    8. Garnish with herbs, slice with a sharp knife, and serve.
    9. Slice and serve by itself or alongside oven roasted potatoes or your favorite salad.