Easy Frittata
by Tavolino
A simple, protein-packed Italian egg dish baked in a skillet, perfect for a quick breakfast or brunch using fresh vegetables and cheese.
Ingredients
- large eggs 6
- heavy whipping cream 1/3 cup
- salt 1/2 tsp
- shredded mozzarella cheese 1 cup
- goat cheese 1/2 cup
- cherry tomatoes 1/2 cup
- bell pepper 1/2 cup
- arugula 1 cup
- unsalted butter 1 tbsp
- fresh herbs to taste
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Dice the 1/2 cup bell pepper and halve the 1/2 cup cherry tomatoes.
- 3
In a mixing bowl, whisk together 6 large eggs, 1/3 cup heavy whipping cream, and 1/2 tsp salt until smooth.
- 4
Melt 1 tbsp unsalted butter in a 10-inch cast-iron skillet or oven-safe pan.
- 5
Ensure the sides of the skillet are well coated with the melted butter.
- 6
Spread the prepared bell pepper, cherry tomatoes, and 1 cup arugula evenly on the bottom of the pan.
- 7
Pour the egg mixture over the vegetables in the skillet.
- 8
Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup goat cheese over the eggs.
- 9
Use a fork to gently distribute the cheese into the egg mixture.
- 10
Bake for 15 to 17 minutes until the center is set and the top is golden.