Equipment
Ingredients
Vegetables & Aromatics
- 100 g fresh spinach, roughly chopped
- 150 g red bell pepper, diced
- 80 g yellow onion, finely diced
- 2 garlic, minced
Base & Dairy
- 8 large eggs, room temperature
- 60 ml whole milk
- 60 g feta cheese, crumbled
- 15 ml extra virgin olive oil
Seasoning
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit.
In a large mixing bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until completely homogenous and frothy.
Heat the extra virgin olive oil in an oven-safe skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5 minutes until they begin to soften.
Stir the minced garlic and chopped spinach into the skillet. Cook for an additional 2 minutes until the spinach is fully wilted and any excess moisture has evaporated.
Pour the egg mixture evenly over the vegetables in the skillet. Scatter the crumbled feta cheese across the top. Let it sit undisturbed on the heat for about 2 minutes, until the edges begin to pull away and set.
Carefully transfer the skillet to the preheated oven. Bake for 12 to 15 minutes at 190 degrees Celsius or 375 degrees Fahrenheit, until the center is just set and slightly puffed.
Remove the skillet from the oven and let the frittata rest for 5 minutes. Slide a flexible spatula around the edges before slicing into wedges to serve.
Chef's Notes
- Full fat dairy is key to a tender frittata. The fat in whole milk or heavy cream prevents the egg proteins from binding too tightly, ensuring a creamy rather than rubbery mouthfeel.
- Do not skip the vegetable pre-cook. Onions, peppers, and spinach hold immense amounts of water. Sweating them out concentrates their flavor and prevents your eggs from becoming waterlogged.
- Frittatas are excellent vessels for clearing out the refrigerator. Feel free to swap the spinach for kale or the feta for gruyere, keeping the overall ratios roughly the same.
- To achieve a more pronounced crust on top, you can switch the oven to broil for the final 1 to 2 minutes of cooking. Keep a close eye on it to prevent burning.
Storage
Refrigerator: 4 days — Store in an airtight container. Wrap with a paper towel to absorb excess moisture.
Freezer: 2 months — Wrap individual slices tightly in plastic wrap and aluminum foil.
Reheating: Microwave slices for 30-45 seconds, or reheat in a 150C/300F oven until warmed through.
