Country Frittata

a homemade frittata in a cast iron skillet

5 from 1 vote

Craft the perfect frittata with this easy-to-follow recipe. Sauté your favorite fillings, pour over creamy egg mixture, and bake to golden perfection. Versatile and delicious—serve warm or chilled for a delightful meal any time of day.

Prep Time20

Cook Time12

Total Time32

Course: Breakfast, Entree

Cuisine: Italian

Servings:

Calories: 259kcal

Author: Mary Hunt

Cost: Varies

Ingredients

2 tspn olive oil
1 pound cooked potatoes, cut into small chunks
2 oz ham, pancetta, or cooked chicken
4 cloves garlic, thinly sliced
½ cup frozen peas, thawed
8 eggs, large
1/2 cup whole milk, or substitute with half and half or heavy cream
3/4 tspn salt, or to taste
ground black pepper, to taste
¼ cup parmesan cheese, grated

Instructions

Preheat oven to 350 F.
Heat olive oil in a 10 or 12-inch nonstick skillet with an oven-proof handle over medium heat.
Add the potatoes, meat, and garlic and sauté just until golden on all sides. Add peas. Spread the filling evenly across the bottom of the skillet.
In a mixing bowl, lightly beat the eggs. Add the whole milk to the beaten eggs and whisk until well combined. Season with salt and pepper to taste.
Pour the egg mixture evenly over the sautéed fillings in the skillet.
Cook the frittata over medium-low heat until the bottom is set. Then, use a thin plastic spatula to gently lift the edges to ensure even cooking and letting any uncooked egg mixture flow underneath.
Continue cooking until the top layer is no longer runny, about 40 seconds.
Sprinkle with cheese and transfer the skillet to the preheated oven for two to four minutes or until set evenly and slightly golden.
Remove the frittata from the oven and let it cool for a few minutes. Run a spatula around the edges of the skillet to loosen the frittata. Slide the frittata onto a serving plate or cutting board. Slice into wedges and serve warm, at room temperature, or chilled.

Nutrition