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Savory Herb Frittata with Fresh Rosemary is the perfect brunch dish that brings flavor and flair to your table. This egg-based dish is not only easy to whip up but also packed with fresh herbs, creamy cheese, and a touch of indulgence. With its golden-brown top and aromatic rosemary, this frittata will impress your guests and satisfy your cravings.
Why You’ll Love This Recipe
This Savory Herb Frittata is a delightful way to start your day or elevate your brunch game. It’s versatile, quick to prepare, and can be made with ingredients you likely have on hand.
- Flavor-Packed: Fresh herbs and cheese create a savory delight.
- Easy to Customize: Swap in your favorite veggies or meats.
- Quick Cooking: Ready in under 30 minutes!
- Perfect for Meal Prep: Great for leftovers or make-ahead meals.
Ingredients
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheese (cheddar, feta, or your choice)
- 1/4 cup fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced bell peppers (any color)
- 1/2 cup cherry tomatoes, halved
How to Make Savory Herb Frittata
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped rosemary and shredded cheese, mixing thoroughly.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing for about 5 minutes until softened.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes.
- Pour the egg mixture over the sautéed vegetables in the skillet, ensuring it’s evenly distributed.
- Cook on the stovetop for about 3-4 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Tips for the Best Results
- Use a non-stick skillet for easy release and cleanup.
- Allow the frittata to cool slightly before slicing to maintain its shape.
- Feel free to experiment with herbs like thyme or parsley for added flavor.
Easy Variations
- Add cooked bacon or sausage for a heartier frittata.
- Incorporate seasonal vegetables like zucchini or spinach.
- Substitute different cheeses such as goat cheese or mozzarella for unique flavors.
What to Serve With It
- A fresh garden salad with vinaigrette
- Sliced avocado or guacamole
- Crispy bacon or turkey bacon
- Toasted baguette slices with spreadable cheese
Storage and Reheating
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Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave for about 30-60 seconds or warm them in a skillet over low heat until heated through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4-6 servings
Ingredients:
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheese (cheddar, feta, or your choice)
- 1/4 cup fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced bell peppers (any color)
- 1/2 cup cherry tomatoes, halved
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped rosemary and shredded cheese, mixing thoroughly.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing for about 5 minutes until softened.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes.
- Pour the egg mixture over the sautéed vegetables in the skillet, ensuring it’s evenly distributed.
- Cook on the stovetop for about 3-4 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
