Tuscan Egg Frittata
A classic Italian-inspired frittata filled with fresh vegetables and herbs, perfect for a quick and satisfying dinner. Made with farm-fresh eggs and a blend of cheeses.
- Prep
- 10 min
- Cook
- 20 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 8Eggs
- 1cupCherry tomatoes, halved
- 2cupsSpinach, chopped
- 1/2Onion, diced
- 2clovesGarlic, minced
- 1/2cupParmesan cheese, grated
- 1/2cupMozzarella cheese, shredded
- 1/4cupFresh basil, chopped
- 1/2tspSalt
- 1/4tspBlack pepper
- 1tbspOlive oil
Step-by-Step
- 1
Preheat the oven to 375°F (190°C).
5m - 2
In a large bowl, whisk the eggs together with the salt and black pepper until well combined.
3m - 3
In a 10-inch oven-safe nonstick skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
5mmedium heat - 4
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.
5m - 5
Pour the whisked eggs over the vegetables in the skillet. Gently stir to distribute the ingredients evenly. Sprinkle the halved cherry tomatoes, grated Parmesan, and shredded mozzarella over the top.
2m - 6
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the cheese is melted and bubbly.
15m375°F - 7
Remove the frittata from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh basil over the top.
5m