Herb & Cheese Frittata
A fluffy Italian-style omelette loaded with fresh herbs, melted cheese, and sautéed vegetables. Ready in under 20 minutes—perfect for breakfast, lunch, or a light dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 8 large eggs
- 2 tbsp butter
- ½ medium yellow onion
- 1 cup baby spinach
- ½ cup gruyère cheese, shredded
- 3 tbsp fresh parsley and chives, chopped
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Crack eggs into a bowl, whisk until completely uniform, then season with salt and pepper.
- 2
Slice onion thinly. Roughly chop spinach if clumpy.
- 3
Heat 10-inch cast iron or non-stick skillet over medium-high. Add butter, swirling until it foams, ~60 seconds.
- 4
Add onion and sauté until soft and translucent, about 4 minutes, stirring occasionally.
- 5
Scatter spinach over onion and stir until completely wilted, ~30 seconds. Spread in an even layer.
- 6
Pour whisked eggs over vegetables. Do not stir. Cook on stovetop 3–4 minutes until edges set but center jiggles.
- 7
Sprinkle cheese and fresh herbs across the top. Broil 4 inches from heat until the center is just set, 2–3 minutes.
- 8
Remove from oven. Let rest in skillet 1 minute, then slide onto a cutting board.
- 9
Cut into wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron or non-stick skillet
- mixing bowl
- whisk
- chef's knife
- cutting board
- broiler or oven
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