Spinach & Cheddar Frittata
A sunlit, skillet-baked omelet that’s at once custardy and lightly browned at the edges, flexible enough to showcase any vegetables, cheeses, or herbs you love. It finishes under the broiler for a puffed, golden top and slices into rustic wedges for breakfast, lunch, or a simple supper.
8 egg
¼ cup whole milk
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter
1 onion, thinly sliced
2 clove clove garlic, minced
4 oz spinach, roughly chopped
1 cup cheddar cheese, shredded
2 tbsp fresh herb, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.