This savory Martha Stewart Breakfast Frittata is made with fresh eggs, tender spinach, tangy feta cheese, sweet cherry tomatoes, and a splash of heavy cream. The result is a fluffy, creamy, and flavorful egg dish that’s both beautiful and easy to make. It’s the perfect main course for a cozy autumn brunch and serves 6 people straight from the skillet, making for an impressive one-pan meal.
Martha Stewart Breakfast Frittata Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 5 oz fresh baby spinach
- ½ cup cherry tomatoes, halved
- 8 large eggs
- ¼ cup heavy cream or whole milk
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
How To Make Martha Stewart Breakfast Frittata
- Preheat oven and prep skillet: Position a rack in the center of your oven and preheat to 400°F (200°C).
- Sauté the vegetables: Heat the olive oil in a 10-inch oven-safe skillet (cast iron works great) over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the spinach in handfuls and cook until it has wilted completely, about 2-3 minutes. Stir in the halved cherry tomatoes.
- Whisk the egg mixture: In a large bowl, whisk the eggs, heavy cream, half of the feta cheese, the Parmesan cheese, fresh dill, salt, and pepper until just combined. Do not over-whisk.
- Combine and cook on the stovetop: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the remaining feta cheese on top. Cook on the stovetop over medium-low heat for 3-5 minutes, until you see the edges begin to set.
- Finish baking in the oven: Carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed up and the center is firm and no longer jiggly.
- Rest and serve: Let the frittata cool in the skillet for 5 minutes. The center will deflate slightly as it cools. Loosen the edges with a spatula, then slice into wedges and serve warm.
Recipe Tips
- Use an Oven-Safe Skillet: This is a one-pan dish, so you must use a skillet that can safely go from the stovetop into a hot oven. A well-seasoned cast iron or stainless steel skillet is perfect.
- Don’t Over-Whisk the Eggs: Whisk the eggs just enough to break up the yolks and combine them with the cream. Over-whisking can create a dense, tough texture instead of a light and fluffy one.
- Cook on Gentle Heat: When setting the edges on the stovetop, use medium-low heat. High heat will burn the bottom of the frittata before the center has a chance to cook in the oven.
- Let It Rest: Letting the frittata rest for a few minutes after it comes out of the oven allows the center to fully set, making it much easier to slice and serve cleanly.
What To Serve Breakfast Frittata
This versatile breakfast frittata is a wonderful centerpiece for any brunch. Serve it with a side of crispy bacon or breakfast sausage links. For a lighter pairing, a simple arugula salad dressed with lemon juice and olive oil provides a fresh, peppery contrast. To make the meal heartier, add some toasted sourdough bread or crispy home fries.
How To Store Breakfast Frittata Leftovers
- Refrigerate: Once completely cooled, store leftover frittata slices in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat gently in the microwave or a low-temperature oven.
- Freeze: Freezing is possible, but it can change the texture of the eggs, making them slightly watery upon thawing. To freeze, wrap individual slices tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Martha Stewart Breakfast Frittata Nutrition Facts
- Calories: 265 kcal
- Total Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 280mg
- Sodium: 650mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 15g
Frequently Asked Questions
- What is the difference between a frittata and a quiche? A frittata is a crustless egg dish where the fillings are mixed in with the egg custard. A quiche has a pastry crust and the fillings are typically layered in the crust before the egg custard is poured over them.
- Can I use different vegetables or cheese? Absolutely! Frittatas are great for using up leftover vegetables. Sautéed mushrooms, bell peppers, zucchini, or asparagus would be delicious. You could also swap the feta for goat cheese, cheddar, or Swiss cheese.
- Can I make this dairy-free? Yes. You can substitute the heavy cream with a full-fat, unsweetened non-dairy milk like almond or coconut milk. Use your favorite dairy-free cheese crumbles or nutritional yeast for a cheesy flavor.
- Why did my frittata turn out flat? A frittata will naturally puff up in the oven and then deflate slightly as it cools. If it seems excessively flat or dense, it might have been overcooked, or the eggs may have been over-whisked.
Try More Recipes:
- Martha Stewart Christmas Breakfast Casserole Recipe
- Martha Stewart Breakfast Casserole With Bacon
- Martha Stewart Breakfast Sandwich Recipe
Martha Stewart Breakfast Frittata
Description
This Martha Stewart Breakfast Frittata is a fluffy, savory, and elegant egg dish perfect for any brunch. Made in one pan, it features tender spinach, tangy feta, and sweet cherry tomatoes baked into a creamy egg custard. It’s an easy recipe that looks impressive.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a 10-inch oven-safe skillet, sauté onion in olive oil until soft. Add spinach and cook until wilted, then add tomatoes.
- In a bowl, whisk eggs, cream, half the feta, Parmesan, dill, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet. Top with remaining feta. Cook on the stovetop for 3-5 minutes until the edges are set.
- Transfer the skillet to the oven and bake for 10-15 minutes until the center is set.
Let rest for 5 minutes before slicing and serving.
Martha Stewart Breakfast Frittata