Garlic Frittata
Elevate your breakfast or brunch game with this irresistibly savory Garlic Frittata, a dish that celebrates the bold flavor of garlic and creamy richness of perfectly baked eggs. Packed with six cloves of golden sautéed garlic, fresh herbs like parsley and optional thyme, and the umami kick of grated Parmesan cheese, this recipe is a comforting and versatile crowd-pleaser. Whisked together with a touch of milk for a fluffy texture, the frittata is cooked stovetop for a gorgeously tender base before finishing in the oven for a golden, lightly puffed top. Quick and easy, it’s ready in just 25 minutes and pairs beautifully with a crisp side salad or warm crusty bread. Whether served warm or at room temperature, this oven-baked garlic frittata is perfect for leisurely weekend mornings or as a delightful addition to a brunch spread. Perfect for garlic lovers craving a healthy, high-protein dish!
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Recipe Information
Ingredients
- 6 large eggs
- 6 cloves garlic
- 0.5 cups grated Parmesan cheese
- 0.25 cups milk
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the garlic cloves and slice them thinly.
In a medium bowl, crack the eggs and whisk them together until fully beaten. Add the milk, grated Parmesan, salt, black pepper, and red pepper flakes (if using). Mix until evenly combined.
Chop the fresh parsley and thyme (if using), and stir them into the egg mixture.
Heat an oven-safe, nonstick skillet (around 10 inches in diameter) over medium heat. Add the olive oil and butter to the skillet.
Once the butter is melted and the oil is shimmering, add the sliced garlic. Sauté for 2–3 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn it.
Pour the egg mixture into the skillet over the sautéed garlic. Use a spatula to evenly distribute the garlic throughout the mixture.
Cook on the stovetop over medium heat for 4–5 minutes, or until the edges of the frittata start to set but the center is still slightly wobbly.
Transfer the skillet to the preheated oven and bake the frittata for 8–10 minutes, or until it is fully set and slightly puffed up.
Carefully remove the skillet from the oven (using oven mitts—it's hot!), and let the frittata cool for 5 minutes before slicing.
Serve warm or at room temperature. Enjoy with a side salad, crusty bread, or on its own!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 734 mg | 56% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
