Tuscan Garden Frittata

Golden Tuscan Garden Frittata baked in a cast iron skillet with asparagus, cherry tomatoes, red bell pepper, and onion on a white marble countertop. — Homemade Tuscan Garden Frittata with roasted vegetables and cheese – rustic, golden, and perfect for breakfast, brunch, or dinner.

The Tuscan Garden Frittata is a warm, rustic dish that captures the essence of Italian countryside cooking. Packed with vibrant vegetables, creamy cheeses, and fluffy eggs, this frittata makes breakfast or brunch feel truly special. Its beauty lies in simplicity—fresh ingredients combined in one skillet and baked to golden perfection.

What sets this recipe apart is the harmony of flavors: earthy asparagus, sweet cherry tomatoes, and sharp Gruyère come together with Parmesan and herbs to create a satisfying yet elegant meal. Transitioning from stovetop to oven ensures a light texture with a golden, slightly crisp top that’s irresistible.

Interestingly, the frittata has roots in Italian kitchens where families made it with leftover vegetables, meats, and cheeses. Today, it’s a versatile dish that works equally well for a quick weeknight dinner or a weekend gathering with friends.

Whether served warm or at room temperature, this Tuscan Garden Frittata is hearty, beautiful, and guaranteed to impress every guest at your table.

Recipe Yield: 6 servings

INGREDIENTS

8 large eggs
½ cup heavy cream
1 cup shredded Gruyère cheese
½ cup grated Parmesan cheese
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
½ cup red bell pepper, diced
½ cup yellow onion, finely chopped
2 tbsp fresh chives, chopped
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease a 10-inch ovenproof skillet with olive oil.

2. Sauté vegetables:
Heat olive oil in the skillet over medium heat. Add onion, bell pepper, and asparagus. Cook until softened, about 5 minutes. Stir in cherry tomatoes and cook 2 more minutes. Remove from heat.

3. Whisk eggs and cream:
In a large bowl, whisk eggs, heavy cream, salt, and black pepper until smooth. Stir in Gruyère, Parmesan, and chives.

4. Combine and cook:
Pour egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute ingredients evenly. Cook on stovetop over medium heat without stirring until edges begin to set, about 5 minutes.

5. Bake the frittata:
Transfer skillet to oven and bake until center is just set and top is golden, about 18–20 minutes.

6. Rest and serve:
Remove from oven and let rest for 5 minutes. Slice into wedges and serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

Choose the Right Skillet: Always use a well-seasoned cast iron or ovenproof skillet. It ensures even cooking and prevents sticking.
Don’t Overbake: The frittata should be just set in the middle. Overbaking makes eggs rubbery, so keep an eye on the oven in the final minutes.
Balance the Fillings: Use a mix of colorful vegetables and cheeses. This not only boosts flavor but also creates a visually appealing, restaurant-quality dish.

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