Description
Filled with fresh herbs and Gruyère, this simple frittata is equally suited to quiet mornings and gathering friends for brunch.
Ingredients
- 8 large eggs
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1/2 cup half-and-half or heavy cream
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1 cup shredded Gruyère cheese
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1 tablespoon fresh thyme leaves
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1 tablespoons chopped fresh basil
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1/2 cup jarred roasted red peppers, drained and chopped
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2 tablespoons butter
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1/2 small yellow onion, finely diced
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2 cloves of garlic, chopped
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
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In a large bowl, whisk together the eggs, milk,, thyme, basil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir in the roasted red peppers and cheese.
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Heat the butter in a 12-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 1 minute.
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Pour the egg mixture into the skillet and gently stir once or twice to distribute the onions and garlic evenly.
- Cook undisturbed for 2–3 minutes, just until the edges begin to set.
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Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and lightly golden.
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Let rest for 5 minutes before slicing.
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Garnish with additional basil and thyme, if desired, and serve warm or at room temperature.
Notes
Notes:
- Jarred roasted red peppers work beautifully here, but homemade roasted peppers can be substituted if you have them on hand.
- Gruyère, white cheddar, fontina, or goat cheese all pair beautifully with the fresh herbs.
- A frittata is done when the center is just set; it will continue cooking slightly as it rests.
Serving Suggestions:
- Serve warm or at room temperature with a simple green salad.
- Pair with buttermilk biscuits and tomato confit for a leisurely brunch.
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Add fresh fruit and coffee for an effortless weekend meal.
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Cut into wedges and serve as part of a brunch buffet or picnic spread.
- Prep Time: 10
- Cook Time: 12-15 min
- Category: Breakfast Brunch
- Method: Bake