Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1 tsp kosher salt, divided
- 2 cups vegetables and/or meat
- 1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional)
Instructions
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F
Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
Saute the meat and vegetables.
Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
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