Is It Frittata or Is It Quiche
Blurring the line between breakfast and brunch, "Is It Frittata or Is It Quiche" is a versatile, crustless dish that combines the best of both worlds. Packed with wholesome ingredients like sautéed spinach, mushrooms, and sweet cherry tomatoes, this recipe is elevated by a creamy egg mixture enriched with half-and-half and melty cheeses like cheddar or gruyere. A breeze to prepare in just one oven-safe skillet, it transitions seamlessly from stovetop to oven, giving you a puffed, golden masterpiece in under an hour. Perfect for a crowd-pleasing weekend brunch or a quick weeknight dinner, this dish is as customizable as it is satisfying—serve it warm or at room temperature with a garnish of fresh herbs for a touch of elegance. Keywords: frittata recipe, crustless quiche, easy brunch ideas, vegetarian egg dish.
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup half-and-half
- 1 cup shredded cheese (cheddar, gruyere, or a cheese blend)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups spinach, fresh
- 1 cup mushrooms, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup cherry tomatoes, halved
- 2 tablespoons parsley or chives, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, half-and-half, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe skillet (such as cast iron) over medium heat.
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
Stir in the fresh spinach and cook for 1-2 minutes, just until wilted. Remove the skillet from heat.
Evenly distribute the sautéed vegetables in the skillet, making sure they cover the bottom.
Sprinkle the shredded cheese evenly over the vegetables.
Slowly pour the egg mixture into the skillet, ensuring that it fills all gaps and covers the vegetables evenly.
Arrange the cherry tomato halves on top, cut side up, for a pop of color and flavor.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the top is puffed and golden, and the center is set (a knife inserted into the middle should come out clean).
Carefully remove from the oven and let cool for 5 minutes before slicing.
Garnish with chopped parsley or chives, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.8 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1414 mg | 109% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3335 mg | 71% | |
*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.
