One of our favorite Italian egg-recipes: the frittata

• 12 Medium sized eggs
• 4 tablespoons full-fat dairy (heavy cream, half-and-half, sour cream/crème fraiche, quark, or Greek yogurt)
• 750 grams – 1 kg (3 – 5 cups) cooked and seasoned vegetables or other add-ins
• 250 grams (8 ounces) grated or crumbled cheese
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• Garnish: chopped or torn fresh, leafy herbs like basil or parsley, or edible spring flowers

• Spinach, artichoke, scallions, and feta cheese
• Bell peppers, sundried tomatoes, mozzarella, and oregano
• Broccoli, cheddar, parmesan and spring onions or chives
• Mushrooms, arugula, and goat cheese
• Green asparagus, peas, scallions, mozzarella, and feta
• Cherry tomatoes, zucchini, mozzarella, and basil
• yellow onion, carrot, bell pepper, goat cheese and chives
• Broccoli, scallions, mushrooms and mature gouda cheese

• Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) for the stovetop option, or 175 degrees Celsius (350 degrees Fahrenheit) for the mini frittata option.
• Crack the eggs into a mixing bowl. Add the dairy, the salt, and the pepper. Whisk just until the egg yolks and whites are blended. Whisk in half of the cheese (you’ll need the other half for topping the frittata before baking).
• In a 28cm (11-inch) oven safe skillet, warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions, garlic, peppers or the other dense vegetables. Cook for a few minutes, then add the softer vegetables. Cook until those vegetables are tender, then add any herbs, and cook until fragrant or wilted. Season with salt and herbs to your liking.

• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. Sprinkle the reserved cheese on top of the frittata.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully place the frittata inside the oven. Bake for 7 to 15 minutes (keep an eye on it), until the eggs are puffed and appear cooked. Remove the frittata from the oven and place it on a cooling rack to cool, you can garnish with some herbs or edible spring flowers.

• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease +/- 18 muffin cups, then fill the cups evenly with the mixture. Sprinkle the reserved cheese on top of the frittatas.
• Bake for about 15 minutes, until the eggs are puffed and appear cooked. Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, edible spring flowers and serve.

Keep an eye on your frittata while it’s in the oven: Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy (the frittata will continue cooking once you remove it from the oven due to residual heat).
Leftovers? Hard to imagine but in case you have any Frittata leftovers they can be kept well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm it in the oven or air fryer.