Puffy Endive Frittata

Kitchen Tested
  • Yield 6 servings
  • Prep 25 mins
  • Cook 30 mins

Frittata is the Italian cousin of the omelet.

Lighter and more sophisticated than an omelet, but a great deal less fussy than a quiche, a frittata is a brilliant solution for an easy and elegant egg-based meal. You can substitute escarole or radicchio for the endive in this recipe.


2 tablespoons extra virgin olive oil
1 large red or white onion, thinly sliced
1 head curly endive, chopped
1 garlic clove, minced
8 eggs
4 tablespoons finely chopped fresh herbs (any combination of parsley, basil, cilantro or thyme)
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
1 cup grated Gruyere cheese
2 tablespoons freshly grated Parmesan cheese, divided


  1. Heat oil over low heat in a large nonstick skillet with an ovenproof handle. Add onion; cook, stirring occasionally, until soft but not browned, about 10 minutes.
  2. Add endive; cook, stirring occasionally, until tender and the moisture has cooked off, about 10 minutes. Add garlic.
  3. Lightly beat eggs in a large bowl. Stir in herbs, salt and pepper. Pour egg mixture into the skillet. Add Gruyère and 1 tablespoon Parmesan.
  4. Preheat broiler.
  5. Cook mixture in the skillet over very low heat without stirring until eggs are set on top but still moist, about 10 minutes. Remove skillet from heat.
  6. Sprinkle remaining Parmesan on top. Place skillet under broiler; broil until lightly browned on top, about 1 minute.
  7. Remove skillet from broiler. Slice frittata into wedges and serve. Wrap any leftovers and store at room temperature up to one day.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, http://www.gibbs-smith.com, 2006).



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