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The Perfect Frittata

Above (left), a kale, emmental cheese, and caramelized shallot frittata. And, (right) a frittata of ground lamb, roasted tomato, cumin, oregano, caramelized onion & feta.

The best thing about a frittata is that they can be completely yours, incorporating your favorite flavors. They can vibe from Mediterranean, classic French to Middle Eastern or even North African.

Here's my recipe for a classic perfect frittata.

Instructions & Ingredients

Preheat the oven to 350°F. Lightly butter pie plate and set aside.

Sauté the below until softened (not brown) and set aside:

  • 3/4 leek*, shaved (use only the whitish and light green stalk)

  • a little clarified butter or olive oil for the pan

Then, whisk together the following in a large bowl, then set aside:

  • 1.5 cups heavy cream

  • 4 large eggs

  • .5 cup freshly grated Parmesan

  • .5 tsp freshly grated nutmeg

  • Sea salt

Distribute leek mixture in the buttered pie plate. Then, pour egg mixture over the leeks.

Bake until puffed and lightly golden in spots, and not runny in the center. This will be approximately 25-35 minutes depending on your oven.

Pro Tips: Using heavy cream makes it feel quite the opposite-- it turns out light as a cloud, in fact. And, don't skimp on the salt in the eggs, because this is what gives it structure. Or the onions, because this is what lends flavor. You can also include other cheeses, such as mozzarella or gruyere. Stay away from brie and goat cheese, it can denature and then become crumbly or rubbery.

*Substitutions: If you can't find leeks, use shallot or a sweet onion. You may choose to omit the garlic, but I love the richness it brings with eggs. If you prefer not to use butter, you may use clarified butter (ghee) or olive oil on medium heat. Ensure the vegetables do not brown, just soften.


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