Herb & Cheese Frittata
This Herb & Cheese Frittata is a delicious and versatile dish perfect for breakfast, brunch, or even a light dinner. Packed with fresh herbs and creamy cheese, it’s a simple way to elevate your egg game.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 non-stick skillet 10-12 inches
- 1 spatula
- 1 oven optional, for finishing
Ingredients
- 8 large eggs
- ½ cup milk
- 1 cup shredded cheese such as cheddar, feta, or goat cheese.
- ¼ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or butter
Instructions
- In a large mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk together until the mixture is well combined.
- Stir in the chopped parsley, chives, and shredded cheese until evenly distributed.
- Heat the olive oil or butter in a non-stick skillet over medium heat until hot.
- Pour the egg mixture into the skillet, stirring gently to distribute the ingredients evenly.
- Cook on the stovetop for about 5-7 minutes until the edges start to set and the bottom is slightly golden.
- If desired, transfer the skillet to the oven (preheated to 375°F or 190°C) to finish cooking for an additional 5-7 minutes, until the top is set and lightly golden.
- Remove from heat and let it cool for a minute before slicing into wedges. Serve warm.
Notes
Feel free to customize your frittata by adding other vegetables like bell peppers, spinach, or mushrooms.
This frittata can be served immediately or stored in the refrigerator for up to 3 days, making it a great make-ahead option.
Serve with a side salad or toasted bread for a complete meal.