Equipment
Ingredients
Egg Base
- 8 large eggs, room temperature
- 60 ml whole milk
- 40 g parmesan cheese, grated
- 4 g salt
- 1 g black pepper, freshly cracked
Fillings
- 15 ml extra virgin olive oil
- 200 g cherry tomatoes, halved
- 2 garlic, minced
- 10 g fresh basil, roughly chopped
- 50 g goat cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 180 kcal
- Protein
- 13 g
- Carbohydrates
- 3 g
- Fat
- 13 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 477 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 257 mg
- Potassium
- 204 mg
- Calcium
- 148 mg
- Iron
- 1.6 mg
- Magnesium
- 19 mg
- Phosphorus
- 219 mg
- Zinc
- 1.2 mg
- Vitamin A
- 154 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.38 mg
- Niacin
- 0.1 mg
- Folate
- 34 mcg
- Water
- 69 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 190°C (375°F).
In a large mixing bowl, whisk together the eggs, whole milk, grated parmesan, salt, and black pepper until completely smooth and slightly frothy.
Heat the extra virgin olive oil in an oven-safe skillet over medium heat. Add the halved cherry tomatoes and minced garlic, sautéing for 3 to 4 minutes.
Pour the egg mixture into the skillet over the tomatoes. Sprinkle the chopped basil and crumbled goat cheese evenly across the top. Stir very gently once to distribute the ingredients.
Allow the mixture to cook undisturbed on the stovetop for about 3 minutes, just until the outer edges begin to set.
Transfer the skillet carefully to the preheated oven. Bake for 10 to 12 minutes.
Remove the skillet from the oven and let the frittata rest for at least 5 minutes before slicing. Serve warm, at room temperature, or completely chilled.
Chef's Notes
- The golden ratio for a perfect frittata is roughly 60ml of dairy for every 8 large eggs, ensuring a custardy texture without weeping.
- Salting the tomatoes while they sauté helps draw out excess moisture, preventing a watery base in the final dish.
- Frittatas are excellent vessels for clearing out the vegetable drawer. Ensure any watery vegetables are fully cooked down before adding the egg mixture.
- Allowing the frittata to rest for at least 5 minutes before slicing ensures clean cuts and a settled, creamy texture.
Storage
Refrigerator: 3 days — Store in an airtight container. Can be eaten cold directly from the fridge.
Freezer: 1 month — Wrap tightly in plastic wrap and foil. Texture may become slightly spongy upon thawing.
Reheating: Reheat gently in the microwave on 50 percent power for 1-2 minutes, or enjoy at room temperature.
Troubleshooting
Frittata is rubbery or tough
Cause: Overcooking the eggs or baking at too high of a temperature
Fix: Cannot be fixed, but can be masked by serving with a creamy sauce or pesto
Prevention: Remove from the oven when the center is just set but still slightly wobbly, as residual heat will finish the cooking process.
Frittata is watery at the bottom
Cause: Tomatoes were not cooked down enough before adding the egg mixture
Fix: Blot the bottom slices with a paper towel and serve with crusty bread to soak up the juices
Prevention: Sauté watery vegetables thoroughly to cook off excess moisture before pouring in the eggs.
Cultural Context
The word frittata loosely translates to fried in Italian. Historically, it was a rustic, economical dish designed by Italian peasants to make use of leftover pasta, vegetables, and meats, transforming scraps into a hearty, protein-rich meal. Today, it remains a beloved staple across Italy, often enjoyed at room temperature for a mid-day meal, casual lunch, or a summer picnic.
