Fancy Breakfasts · Italian
Frittata
A frittata is a versatile Italian dish of eggs baked with seasonal vegetables and cheese. It is equally good served warm or at room temperature, offering a rustic and straightforward meal.
Why This Works
The inclusion of heavy cream introduces a necessary fat content that yields a velvet-like texture, preventing the eggs from becoming rubbery during the high-heat bake. By layering the sautéed aromatics before adding the egg base, we ensure the structural integrity of the dish while allowing the feta to achieve a perfect, caramelized consistency.
The Upgrade
Add fresh herbs
Chef's Secret
Michelin TechniqueCook the frittata slowly over low heat and finish it under the broiler for a perfect set and golden top.
Ingredients
Total time including resting: 30 min
Directions
Preheat your oven to 375°F to ensure an even rise and a uniform golden finish on the frittata surface.
Heat the olive oil in a 10-12 inch oven-safe skillet over medium heat, then sauté the mixed vegetables until softened and vibrant.
6 minWhisk together the beaten eggs, heavy cream, salt, and pepper in a medium bowl, then pour the mixture over the sautéed vegetables in the skillet.
5 minSprinkle the crumbled feta cheese evenly over the top and transfer the skillet to the oven to bake until the center is set and the top is golden.
22 minRemove the frittata from the oven and let it rest for five minutes to stabilize the structure before slicing, garnishing with fresh herbs before serving.
5 minWine Pairing
Vermentino
White Wine
The BottlePoggio al Tesoro Solosole Vermentino
The wine’s vibrant saline acidity acts as a structural counterpoint to the richness of the eggs and heavy cream, effectively cutting through the fat. Its subtle citrus notes and mineral backbone illuminate the earthy sweetness of the sautéed zucchini and peppers, while the herbaceous finish mirrors the fresh garnish to create a seamless, harmonious pairing.
Nutrition per Serving
350
calories
24g
protein
6g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Mixed Greens with Vinaigrette
A handful of baby greens dressed with balsamic vinaigrette adds a light, crisp dimension to the savory eggs.
Ingredients
Directions
Ensure the greens are washed, thoroughly dried, and chilled.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly to create a stable vinaigrette.
Place the greens into a large, chilled mixing bowl.
Drizzle the vinaigrette lightly over the greens just before serving.
Toss gently with clean hands to coat each leaf evenly and plate immediately.
Side Dish
Crusty Toast Points
Lightly buttered, toasted sourdough provides a necessary crunch against the soft texture of the frittata.
Ingredients
Directions
Preheat your oven or toaster oven to 400°F.
Slice the bread into uniform 2-inch triangles.
Brush each side of the bread triangles lightly and evenly with the softened butter.
Arrange on a baking sheet and bake for 6 to 8 minutes, turning once, until deeply golden and crisp.
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt.
Serve warm alongside the frittata to provide textural contrast.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Very approachable even for a beginner. Turned out great.
Very approachable even for a beginner. Turned out great.
Can't believe how easy this was for how good it tasted.
Made this for dinner last night and my whole family asked for seconds. The sauce really made a difference.
Decent recipe. I think it needed a bit more salt, but the technique was interesting to learn.
Decent recipe. I think it needed a bit more salt, but the technique was interesting to learn.
Good flavor but mine came out a little dry — I'd cook it a few minutes less next time.