Crispy-Edge Cheese & Herb Frittata
Six eggs, three cheeses, and fresh herbs baked until the edges turn golden and crispy while the center stays custardy. One skillet, 18 minutes, pure breakfast gold.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 20g
Ingredients
- 6 large eggs
- ½ cup sharp cheddar, shredded
- ¼ cup gruyère, shredded
- 2 tbsp fresh chives or parsley, chopped
- 1 tbsp butter
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat oven to 400°F. Place a 10-inch cast iron or nonstick skillet over medium heat and melt the butter, tilting to coat the bottom and sides.
- 2
Whisk eggs with salt, pepper, and chives until combined, about 30 seconds. Pour into the hot skillet.
- 3
Scatter cheddar and gruyère evenly over the eggs. Let cook on the stovetop for 2 minutes without stirring until the bottom just starts to set.
- 4
Slide the skillet into the oven and bake for 9–11 minutes until the top is set but the center jiggles slightly when you shake the pan.
- 5
Remove from the oven. The edges should look golden and pull slightly from the skillet sides.
- 6
Slide onto a cutting board, cut into wedges, and serve hot.
Tools you’ll need
- 10-inch cast iron or nonstick skillet
- whisk
- oven
- cutting board
- knife
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