Christmas Morning Frittata

On Christmas morning, my family demanded a repeat performance of last year’s frittata. I was happy to oblige.

I used to be intimated by frittatas, assuming they had a soufle-like level of difficulty. But then I realized otherwise.

Frittatas are a mixture of eggs, cream (or half and half, milk), cheese, vegetables, and other flavors (garlic, shallots, scallions, salt, pepper or combination of these). You can use any of your favorite vegetables, like tomatoes/basil (used in the recipe below), roasted root vegetables, spinach, red peppers, and/or asparagus.

A similar choice awaits you with cheese selection — you can use a simple cheddar or swiss, or go for something more extravagant like Gruyere or fontina. Feta, goat and parmesan are nice choices as well.

Below is the recipe for our delicious Christmas morning frittata, wonderful to have any day of the year, even if the veggies are red and green!


  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup sliced fresh basil
  • 1/2 teaspoon dried Italian seasoning
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 3 scallions, minced
  • 3 cups fresh baby spinach
  • 12 eggs
  • 1/2 cup cream
  • 1/2 teaspoon salt and pepper
  • 1 cup grated Gruyere cheese
  • 1/2 cup crumbled goat cheese (or feta)
  • 1/4 cup Parmesan cheese

Step One:In a non-stick or cast iron skillet, add tomatoes, basil and Italian seasonings and sauté over medium heat about 4-5 minutes, until tomatoes soften. Stir in scallions, shallots and garlic and cook another minute or so. Last, add spinach until it wilts, about 2-3 minutes. Season with salt and pepper.

Step Two: While veggies are cooking, whisk together eggs, cream, and cheeses. After spinach has wilted, pour in the egg mixtures and distribute evenly. Cook the egg mixture on stove top until it sets, about 5 minutes.

Step Three: Cook frittata in 350 degree pre-heated oven for about 20-25 minutes (I cooked mine a full 25). After removing from oven, let it sit for about 5 minutes.

Step Four (the hardest part!): Loosen the edges of the frittata. Flip the frittata onto a large plate by inverting the skillet, then flip again (onto another large plate) so the top of the frittata is presented.

(Note that I didn’t show any  photos of this step as I’m a klutz in and out of the kitchen. If I can do this, anyone can!).

Melinda Hinson