- 4
Ingredients
- 12 large eggs
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 3 tablespoons chopped fresh basil
- 3 tablespoons half-and-half
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
Preparation
Step 1
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, Parmesan, basil, half-and- half, salt, and pepper together in bowl until well combined, about 30 seconds; set aside.
2. Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook, without stirring, for 30 seconds to let bottom set.
3. Bake until surface of frittata is puffy and golden, about 5 minutes. (When cut into with paring knife, eggs should be slightly wet.) Remove skillet from oven and let stand for 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.