Gordon Ramsay Frittata
A versatile and flavorful frittata recipe featuring eggs, cream, fresh herbs, and a variety of customizable fillings, perfect for any meal.
Ingrédients
Main Ingredients
- 6 large large eggs (room temperature) Room temperature eggs create a fluffier texture.
- 60 ml heavy cream
- 120 g cheese (options: Gruyère, cheddar, fontina, goat) Choose your preferred cheese.
- 240 g total fillings (vegetables and/or meats, pre-cooked) Customize fillings as desired.
- 15 ml olive oil Can substitute with coconut oil or avocado oil.
- 2-3 cloves garlic, minced
- Kosher salt + pepper, to taste
- Fresh herbs (thyme, mint, chives) Fresh herbs enhance flavor.
- Black pepper, to taste
Instructions
Preparation
- Gather all your ingredients. Slice the vegetables and pre-cook any meats you’ll be using. Keep everything chopped and measured.
- In a mixing bowl, whisk together the eggs, heavy cream, and a pinch of kosher salt until well combined. Set aside.
Cooking
- Place your oven-safe skillet on the stove over medium-high heat. Add the olive oil and let it warm up for a minute.
- If you’re using pre-cooked meats, add them to the skillet now and allow them to crisp up for about 3–4 minutes, stirring occasionally. Remove the meat from the skillet and set it aside.
- In the same skillet, add your chopped vegetables and minced garlic. Sauté for 5–7 minutes until they’re soft and aromatic.
- Return the cooked meat to the skillet, mixing it with the sautéed veggies. Stir well and cook for another minute.
- Sprinkle your choice of cheese over the hot filling. Make sure to distribute it evenly.
- Carefully pour the egg and cream mixture into the skillet without stirring. This helps maintain the delicate structure of the frittata.
- Let the frittata cook on medium heat for about 4–5 minutes, until the edges start to set.
- Transfer the skillet to an oven preheated to 200°C (400°F) and bake for 5–8 minutes until the top is puffed up and golden brown.
Notes
Allow the frittata to rest for a couple of minutes before slicing. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.