This Gordon Ramsay Frittata Recipe is a creamy and fluffy recipe, which is made with cheese and eggs. It’s the perfect 30-minute meal, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Frittata Recipe Ingredients
- 6 large eggs (at room temperature)
- 60ml heavy cream
- 120g cheese (Gruyère, cheddar, fontina, or goat cheese), grated or crumbled
- 240g total fillings (e.g., pre-cooked vegetables and meat)
- 15ml olive oil
- 2-3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- Fresh herbs (thyme, mint, chives), for garnish
How To Make Gordon Ramsay Frittata Recipe
- Prep Oven and Eggs: Preheat your oven to 200°C / 400°F with the rack in the middle. In a medium bowl, whisk the eggs, heavy cream, and salt until just combined. Do not over-whisk. Set aside.
- Cook the Fillings: In a 10-inch oven-safe skillet, heat the olive oil over medium-high heat. If using meat (like bacon or sausage), cook it until crisp, then remove it from the pan. Add your chosen vegetables and minced garlic to the skillet and sauté until softened. Return the meat to the pan and stir to combine.
- Assemble in Skillet: Sprinkle the cheese evenly over the hot fillings in the skillet.
- Cook on Stovetop: Pour the egg mixture over the fillings. Tilt the pan to ensure the eggs spread evenly, but do not stir. Cook on the stovetop over medium heat for 4–5 minutes, or until the edges are visibly set.
- Finish in Oven: Transfer the skillet to the preheated oven. Bake for 5–8 minutes, until the top is puffed, golden, and the center is just set.
- Rest and Serve: Let the frittata rest in the skillet for 2 minutes before slicing. Garnish with fresh herbs and serve warm.
Recipe Tips
- Why is it important to rest a frittata? Letting the frittata rest for a couple of minutes before slicing allows the egg custard to finish setting. If you cut into it too early, it can be runny.
- How do you get a gooey, melted cheese center? For a more distinct cheese layer in the middle, add your fillings to the pan, pour the eggs over, and then sprinkle the cheese on top just before transferring it to the oven.
- What’s the best way to serve clean slices? A thin, flexible fish spatula is the perfect tool for lifting slices out of the skillet cleanly without breaking them.
- Can I make this entirely in the oven? Yes. For a bake-only version, preheat your oven-safe skillet in the oven. Carefully pour the entire egg and filling mixture into the hot skillet and bake for 12–15 minutes until set.
What To Serve With Frittata
A frittata is a versatile meal that pairs well with simple, fresh sides:
- A simple green salad with a light vinaigrette
- Slices of crusty bread or toast
- Fresh fruit salad
- Roasted potatoes or hash browns
How To Store Frittata
- Refrigerate: Store leftover frittata wrapped in foil or in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated.
- Reheating: Warm slices in a microwave or in a low-temperature oven until just heated through.
Frittata Nutrition Facts
- Calories: 245 kcal
- Protein: 15g
- Fat: 20g
- Carbohydrates: 5g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best pan to use for a frittata?
A 10-inch, well-seasoned cast-iron skillet is ideal because it holds heat evenly and can go directly from the stovetop to the oven. A non-stick, oven-safe skillet also works well.
Can I use milk instead of heavy cream?
Yes, you can use whole milk, but the texture will be less rich and creamy. Heavy cream adds a luxurious, velvety texture to the custard.
What are some good filling combinations?
The possibilities are endless! Some classic combinations include: spinach, mushroom, and goat cheese; bacon, cheddar, and onion; or asparagus, prosciutto, and Parmesan. Just make sure any vegetables or meats are pre-cooked.
Gordon Ramsay Frittata Recipe
Course: BreakfastCuisine: ItalianDifficulty: Easy4
servings10
minutes15
minutes245
kcalA quick and versatile frittata with a creamy egg custard, savory fillings, and a golden, puffy top, finished in the oven for a perfect set.
Ingredients
6 large eggs, room temperature
60ml heavy cream
120g cheese (e.g., Gruyère, cheddar)
240g total pre-cooked fillings (e.g., vegetables, meat)
15ml olive oil
2-3 cloves garlic, minced
Kosher salt & black pepper
Fresh herbs, for garnish
Directions
- Preheat oven to 200°C / 400°F. Whisk eggs, cream, and salt.
- In an oven-safe skillet, cook your chosen fillings (meat and/or vegetables) with garlic.
- Sprinkle cheese over the hot fillings. Pour the egg mixture over the top.
- Cook on the stovetop for 4-5 minutes until the edges are set.
- Transfer to the oven and bake for 5-8 minutes until puffed and golden.
- Rest for 2 minutes before slicing and serving with fresh herbs.
Notes
- Always let the frittata rest for a couple of minutes before slicing to ensure the custard is fully set.
- Use a well-seasoned cast-iron or non-stick oven-safe skillet for best results.
- Ensure your fillings are pre-cooked and not overly wet to prevent a watery frittata.
- Don’t over-whisk the eggs; mix them just enough to combine the yolks and whites for a tender texture.
