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Egg frittata baked in a cast iron pan.
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Classic Egg Frittata Recipe + Video

A classic egg frittata is the ultimate easy, no-fuss meal that works for breakfast, or even a light dinner. It’s packed with fluffy eggs, melty cheese, and shallots.
Course Breakfast
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 248kcal
Author Susie Weinrich

Equipment

  • 10" Oven Safe Skillet

Ingredients

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 aside
    1 tablespoon olive oil, 1 tablespoon butter, 1 large shallot
    Thinly sliced shallots sauteing in a cast iron pan.
  • 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
    Whipped eggs in a glass measuring cup.
  • Add the onions and the grated cheese to the eggs and fold the mixture to incorporate the ingredients.
    7 oz Gruyere cheese
    Fork whipping eggs together with the onion mixture.
  • Add 1 teaspoon oil to the empty skillet, to coat the bottom of the pan.
  • Pour the mixture back into the 10 inch skillet.
    Whipped egg onion mixture added to a cast iron pan.
  • 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.
    A cast iron skillet with a sizzling egg frittata fresh out of the oven.
  • 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

Video

Notes

Fresh grate your cheese - it will melt better and be creamier
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.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 2g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 474mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 0.4mg | Calcium: 289mg | Iron: 1mg