This is a super classic recipe for an Egg Frittata. It is simple to make and is a great addition to a breakfast or brunch. Start by softening shallots, stir together eggs, heavy cream, seasonings and cheese. Add the shallots to the mix and bake in a skillet for 25-30 minutes. Slice it into wedges and serve!
It is so easy to customize with herbs, veggies, or protein to match the event, holiday or season. You can also mix up the cheeses for a different flavor profile.
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Ingredient Details
Butter and Oil – It is important to have enough butter and oil for your frittata pan. It helps sauté the shallots and it helps provide a non-stick surface for the eggs to bake.
Shallots – These are a more mild onion, smaller in size and purple/pink in color. If you don’t have a shallot I would recommend using a sweet yellow onion.
Eggs – You will need 8 large eggs for this recipe, this is the main ingredient!
Heavy Cream – Don’t skimp on the heavy cream in this recipe. The cream helps the frittata have a creamier texture.
Gruyere Cheese – This cheese is a bit expensive, but it has a very distinct flavor that is perfect for a frittata. But if you want to sub, you could use just about any cheese that will melt into the frittata; fontina, swiss, parmesan, white cheddar…
Seasonings – A combo of kosher salt, black pepper, onion powder and garlic powder is all you need!
Chives/Green Onion – This is an optional ingredient to garnish the top of the frittata after it cooks.
How To Make A Frittata
This is a quick overview of how to make an Egg Frittata. For more detailed instructions and ingredient amounts, pop down to the recipe card:
Step 1
Start in a 10 inch oven safe skillet. Sauté the shallots in the butter and olive oil.
Step 2
Meanwhile whisk the eggs, cream and seasonings together.
Add in the cheese and sautéed shallots.
Step 3
Wipe the pan with the additional 1 teaspoon olive oil. Pour the egg mixture in and bake.
Step 4
The frittata will come out of the oven all puffed and set. It will deflate a little as it cools.
Run a sharp knife around the edge of the pan. Cut into wedges and serve.
Recipe tips to remember
- Fresh grate your cheese – it will melt better and be creamier
- Grease the skillet really well before adding the egg mixture.
- Loosen the edges of the frittata after baking with a sharp knife or spatula before cutting into slices.
- This recipe is very customizable – you can add 1-2 cups of any veggie or protein. Just be sure to sauté it with the shallots.
Brunch Menu
I love a good brunch menu! This Frittata is the perfect addition to an Easter Brunch. Here is a great brunch menu for any time:
Brunch or Breakfast Menu
Classic Egg Frittata, Oven Cooked Bacon, Overnight Pecan Sticky Buns, and a Fresh Fruit Salad
More Egg-y Breakfast Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Classic Egg Frittata Recipe + Video
Equipment
- 10" Oven Safe Skillet
Ingredients
- 1 tablespoon olive oil - + 1 tsp, divided
- 1 tablespoon butter
- 1 large shallot - thinly sliced
- 8 large eggs
- ½ cup heavy cream - scant cup
- ¾ teaspoon kosher salt
- ¼ tsp. pepper
- ½ tsp. onion powder
- ⅛ teaspoon garlic powder
- 7 oz Gruyere cheese - grated
- chives - chopped, or green onion, optional
Instructions
- Preheat the oven to 325 degrees.
- Heat the 1 tablespoon olive oil and 1 tablespoon butter in a 10 inch cast iron skillet or an oven proof non-stick skillet. Sautee the thinly sliced shallot over low heat for approx. 4-5 minutes until translucent and soft but not brown. Set aside1 tablespoon olive oil, 1 tablespoon butter, 1 large shallot
- Meanwhile, in a large bowl whisk together the eggs, heavy cream, salt, pepper, onion powder and garlic powder.8 large eggs, ½ cup heavy cream, ¾ teaspoon kosher salt, ¼ tsp. pepper, ½ tsp. onion powder, ⅛ teaspoon garlic powder
- Add the onions and the grated cheese to the eggs and fold the mixture to incorporate the ingredients.7 oz Gruyere cheese
- Add 1 teaspoon oil to the empty skillet, to coat the bottom of the pan.
- Pour the mixture back into the 10 inch skillet.
- Transfer the pan to the middle rack of the oven and bake the frittata for approx. 25-30 minutes, until puffed in the middle and set to the touch.
- Remove from the oven, sprinkle with chives or green onion. Run a sharp knife around the edge of the pan so the frittata slices come out easily. Cut into slices and serve immediately.chives
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