Fluffy Frittata Recipe: Customize Your Perfect High-Protein Dish
Try this fluffy frittata recipe that combines fresh vegetables and cheese for a protein-packed, gluten-free meal.
Equipment
- cast iron skillet
- Mixing bowl
Ingredients
For the Base
- 6 large Eggs Fresh eggs are key for flavor.
- 1/2 cup Heavy Whipping Cream Can substitute with half-and-half.
- 1 teaspoon Salt Adjust according to taste.
For the Flavor
- 1 cup Shredded Mozzarella Cheese Can replace with cheddar or feta.
- 1/2 cup Goat Cheese Optional; may swap with ricotta.
- 1 cup Cherry Tomatoes Halve them before mixing.
- 1 cup Bell Pepper Any color; offers crunch and sweetness.
- 1 cup Arugula Substitute with spinach or kale.
For Cooking
- 1 tablespoon Unsalted Butter Can use olive oil as an alternative.
- Fresh Herbs Optional; consider basil, chives or parsley.
Instructions
How to Make Frittata
- Preheat the oven to 400°F (200°C).
- Whisk together the large eggs, heavy whipping cream, and salt in a bowl until smooth.
- Melt unsalted butter in a cast-iron skillet over medium heat.
- Arrange halved cherry tomatoes, diced bell pepper, and arugula evenly at the bottom of the skillet.
- Pour the egg mixture over the veggies, ensuring everything is covered.
- Sprinkle the shredded mozzarella cheese generously on top.
- Distribute the cheese slightly into the egg mixture using a fork.
- Bake the frittata in the preheated oven for 15-17 minutes.
- Cool slightly before slicing and serving.
Notes
Serve with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch!