1 ½ tsp. Kowalski's Extra Virgin Olive Oil
2-3 cups filling, your choice (see below)
1 clove garlic, finely minced (optional)
½ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
8 eggs
¾ cup heavy cream
1-2 tsp. finely chopped fresh herbs, to taste
- up to 1 cup grated, shredded or crumbled cheese (such as Parmesan, fontina, fresh goat, sharp Cheddar or blend)
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  1. Preheat oven to 325°.
  2. In a 10" nonstick oven-safe skillet, heat oil over medium-high heat; add filling and heat through.
  3. Add garlic; sauté for 1-2 min. until garlic is fragrant. If needed, season to taste. In a medium mixing bowl, whisk eggs with cream and herbs until just foamy; season with roughly ½ tsp. salt and ¼ tsp. pepper. Pour eggs over filling; sprinkle cheese evenly over egg mixture.
  4. Bake in preheated oven until center is just barely set (about 35 min.).
  5. Remove frittata from oven; let stand for 10 min. before serving.


FILLING: Use up to 2 cups of vegetables and fully cooked meat, seafood or poultry, such as shrimp with roasted asparagus and tomatoes, sausage with peppers and onions. You can also use all vegetables, such as broccoli, carrot, zucchini, mushroom and onion. Chop the filling components into no larger than bite-sized pieces.

Tasty Tip:

  • Choose herbs and cheeses that complement your fillings.