Onion, Pepper & Garlic Frittata

A tender frittata baked in a 6″ pan — sauté the veg, custard the eggs, bake

Serves 2–3 · 15 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

4 eggs (5 for a taller frittata)
3 Tbsp milk, half-and-half, or cream
salt · pepper
2 tsp butter + 2 tsp oil
½ onion, diced · ½ pepper, diced · 1–2 garlic cloves, minced
½ cup shredded cheese — cheddar, jack, or feta (optional)
parsley or chives to finish

What you need

4 eggs (5 for a taller frittata)

3 Tbsp milk, half-and-half, or cream

salt · pepper

2 tsp butter + 2 tsp oil

½ onion, diced · ½ pepper, diced · 1–2 garlic cloves, minced

½ cup shredded cheese — cheddar, jack, or feta (optional)

parsley or chives to finish

Heat & prep. Oven to 375°F; grease the 6″ pan (line the bottom with parchment if it's a cake pan). Beat the eggs with the milk, salt, and pepper until just blended.
Sauté the veg — cook the water out. In a skillet, soften the onion and pepper in the butter and oil, 6–8 min, until soft and any moisture has cooked off; add the garlic for the last 30 seconds. (If your 6″ pan is an oven-safe skillet, do this right in it and skip the transfer.)
Combine & pour. Stir the veg and cheese into the eggs, then pour into the greased 6″ pan. (Or spread the veg in the pan, scatter cheese, and pour the eggs over.)
Bake. 20–25 min at 375°F, until just set with a barely-jiggly center — a deeper 6″ pan takes a touch longer than a wide skillet. (Browned top? Broil the last 1–2 min.)
Rest & cut. Rest 5 min (it firms up), run a knife around the edge, turn out or wedge in the pan. Herbs over the top.

Steps — tap one to keep your place

1. Heat & prep. Oven to 375°F; grease the 6″ pan (line the bottom with parchment if it's a cake pan). Beat the eggs with the milk, salt, and pepper until just blended.

2. Sauté the veg — cook the water out. In a skillet, soften the onion and pepper in the butter and oil, 6–8 min, until soft and any moisture has cooked off; add the garlic for the last 30 seconds. (If your 6″ pan is an oven-safe skillet, do this right in it and skip the transfer.)

3. Combine & pour. Stir the veg and cheese into the eggs, then pour into the greased 6″ pan. (Or spread the veg in the pan, scatter cheese, and pour the eggs over.)

4. Bake. 20–25 min at 375°F, until just set with a barely-jiggly center — a deeper 6″ pan takes a touch longer than a wide skillet. (Browned top? Broil the last 1–2 min.)

5. Rest & cut. Rest 5 min (it firms up), run a knife around the edge, turn out or wedge in the pan. Herbs over the top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.