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Breakfast recipe · from the recipe book

Cheddar Skillet Frittata with Lemony Greens

A tender, custardy egg frittata with a melty cheddar top and golden edge, served beside a crisp, bright lemon-mustard salad of romaine, baby spinach and cucumber.

Cheddar Skillet Frittata with Lemony Greens

Ingredients

  • 10 large500 gEggsabout 10 large
  • ⅓ cup (80 ml)80 gMilk, 2%
  • ½ cup shredded50 gCheddar cheeseshredded
  • 1 tbsp14 gUnsalted butter
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 1½ tbsp18 gOlive oil
  • 1½ tbsp20 gLemon juice
  • 1 tsp5 gYellow mustard

Steps

  1. Set an oven rack about 6 inches below the broiler and heat the broiler.
  2. In a bowl, whisk the eggs, milk, two-thirds of the salt and half of the black pepper until smooth.
  3. Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Pour in the egg mixture and cook, gently lifting the edges with a spatula so raw egg flows underneath, for 8 to 10 minutes until the edges are set and the center is still slightly loose.
  4. Scatter the cheddar over the top, then slide the skillet under the broiler for 2 to 3 minutes until puffed, golden and set in the center, 160°F (71°C). Rest 3 minutes.
  5. Meanwhile, make the dressing: in a large bowl, whisk the olive oil, lemon juice, mustard, the remaining one-third of the salt and the remaining half of the black pepper.
  6. Add the romaine, spinach and cucumber to the dressing and toss to coat.
  7. Cut the frittata into 4 wedges and serve each with a pile of the dressed greens.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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