Crispy-Edge Skillet Frittata
Eggs cooked low-and-slow in a buttery skillet until the edges set golden and the center stays custardy, then finished under the broiler. Customizable with whatever vegetables and cheese you have on hand.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 20g
Ingredients
- 8 large eggs
- 2 tbsp butter
- ½ medium red onion or shallot, thinly sliced
- 1.5 cups fresh spinach or kale, roughly chopped
- ¾ cup cheddar or gruyère cheese, shredded
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat butter in a 10-inch nonstick or cast iron skillet over medium-low until foaming, about 90 seconds.
- 2
Add sliced onion and sauté, stirring occasionally, until soft and light golden, 4–5 minutes.
- 3
Add greens and cook, stirring, until wilted and any moisture evaporates, about 2 minutes.
- 4
Whisk eggs with salt and pepper in a bowl, then pour into the skillet and scatter cheese over top.
- 5
Cook undisturbed over medium-low heat until the edges are set and light golden but the center jiggles, 6–8 minutes.
- 6
Slide under a preheated broiler for 2–3 minutes until the top is just set and edges are browned.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- mixing bowl
- whisk
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
