Brunch, Done Right 🥚🍅

Ingredients: 

• 8 eggs 
• 1/2 cup milk 
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 tbsp Extra Virgin Olive Oil
• 2 cloves minced garlic
• 1 cup chopped spinach
• 1 cup quartered cherry tomatoes
• 1 cup chopped artichoke hearts
• 2oz roughly chopped prosciutto

Directions: 

1. Preheat the oven
   Place a rack in the center of the oven and preheat to 375°F.
2. Mix the egg base
   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the fillings
   Stir in ¾ cup of the cheese (reserve the remaining ¼ cup for topping), then fold in the spinach, tomatoes, artichoke hearts, and prosciutto until evenly distributed.
4. Start on the stovetop
   Heat olive oil in a 10-inch cast iron (or other oven-safe pan) over medium heat.
   Add the garlic and sauté until fragrant, about 30–60 seconds. Do not let it brown.
5. Cook the base
   Pour the egg mixture into the skillet. Cook undisturbed for about 5 minutes, until the edges begin to set and the center starts to bubble.
6. Add cheese and bake
   Sprinkle the remaining cheese over the top.
   Transfer the skillet to the oven and bake for 20–25 minutes, until the frittata is puffed and the center is set (no longer wet or jiggly).
7. Rest and serve
   Remove from the oven and place on a cooling rack. Let it rest for at least 10 minutes before slicing and serving.

Made this recipe? We’d love to hear how it went! Leave a comment below or tag us on social media!