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Fluffy Frittata

Updated: Apr 30, 2020

As I write this, we're about to celebrate the biggest food focused holiday of the year in America. After all the shopping, prep, cooking and eating, it feels like a welcome change to have something a bit lighter, both on the eating side and the prep/clean up side. A frittata is a great solution because it's quick, satisfying, and easy to clean up. But while most frittatas live up to the promise of an easy healthy meal, they're often a let down on taste (too dry) and take longer than they should. Recently I tried America's Test Kitchens recipe, and as Mary Berry would say, "They've cracked it!" The key takeaways are:

  • veg should be chopped into 1/2 inch pieces or smaller

  • the chopped veg should not equal more than 3 cups (per 12 eggs), so the frittata holds together

  • the addition of milk and and a little salt keeps the eggs fluffy and tender

Frittata with Veg & Feta

Recipe source: America's Test Kitchen

Serves 4-6

30 minutes prep and cook time


12 large eggs

1/3 cup whole milk (I've substituted 2% milk)


1 TBL olive oil

12 ounces of broccoli, cut into 1/2 inch pieces

pinch of red pepper flakes

3 TBL water

1/2 tsp grated lemon zest

1/2 tsp lemon juice

2-4 ounces feta cheese, crumbled into 1/2 inch pieces or smaller (optional)

  • Preheat oven to 350 degrees.

  • Chop vegetables and gather all ingredients. Crack eggs into a large bowl.

  • Heat oil in a 12 inch oven safe nonstick skillet over medium high heat and add vegetables, pepper flakes, and 1/4 teaspoon of salt. Cook for 7-9 minutes, stirring frequently, until vegetables are crisp tender.

  • Meanwhile, add milk and 1/2 teaspoon salt (and cheese if using, which I forgot to do until just before I popped it into the oven) to eggs and whisk until well combined.

  • Add water and lemon juice and zest and cook until no water remains, about a minute.

  • Add egg mixture and stir and scrape with a spatula until large curds form and the spatula leaves a trail, but eggs are still very wet, about 30 seconds. Smooth into an even layer and cook without stirring for 30 more seconds.

  • Transfer to oven and bake until slightly puffy and the surface bounces back when lightly pressed, about 6-9 minutes.

  • Use spatula to loosen frittata from the skillet and transfer to a cutting board. Let rest 5 minutes before cutting and serving.

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