Have Skillet, Make Frittata: Here's A Recipe And How-To-Bake Video

Have Skillet, Make Frittata: Here's A Recipe And How-To-Bake Video Photo: Laurel Golio
Food Republic•

Think of a frittata like a crustless quiche — all of the eggs and fixings and none of the refined carbs. The great thing about making a frittata is the simple, one-pan technique: You cook the filling ingredients and bake it all in the same skillet. The combinations are endless — you can make as many kinds of frittata as you can pizza or sandwich. Go classic with bacon and cheddar, upscale with smoked salmon and chives, or try out one of our favorite versions, which combines bright, blanched broccoli with potatoes, pesto and fresh basil to make a hearty, savory breakfast or a light lunch — or cut into small pieces for hors d'oeuvres. Serve your fritatta warm or at room temperature; it's delicious either way.

Learn the easy technique in the brunch-friendly video below:

Have Skillet, Make Frittata: Here's A Recipe And How-To-Bake Video
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Prep Time
20
minutes
Cook Time
35
minutes
Servings
0
servings
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 3 new potatoes
  • 1 cup broccoli florets
  • 1 bunch green onions
  • 1 cup baby spinach
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon prepared pesto
  • 8 large eggs
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 cups Asiago cheese
Directions
  1. Preheat the oven to 375°F.  
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the minced garlic and cook for a few seconds, until fragrant. Add the cubed potatoes to the skillet and sauté for 6-8 minutes, then remove from the skillet and set aside.
  3. Blanch the broccoli in salted boiling water for one minute.
  4. Remove from pot with a skimmer or slotted spoon. Chop into mini florets and set aside.  
  5. Heat the skillet on medium-low. In a medium bowl, beat together the eggs, basil, 1 cup of cheese, pesto, salt and pepper. Pour into the skillet and add the vegetables. Cook for 2-3 minutes, or just until the eggs start to set around the edges. Drizzle a little extra olive oil around the edge of the pan to ensure easy removal.  
  6. Top the frittata with the rest of the cheese and transfer to the oven for 10-12 minutes, until the eggs have completely set in the center.
  7. Serve straight out of the skillet, or flip onto a serving plate.
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