This frittata takes a whole lot of eggs — 10 in all, so better to pick up an extra dozen at least. You’ll also need heavy cream, Parmesan cheese, olive oil, a shallot or two, some fresh garlic, baby spinach leaves, and a small amount of goat cheese. Plus, if you wish, some fresh parsley for a garnish.
You can, of course, customize the recipe to your taste. “You could definitely make a lighter version using half-and-half in place of heavy cream,” MacLean says. “Milk can even be used.” However, she does note that she “just love[s] the depth of flavor and richness that the heavy cream brings.” She also suggests subbing feta for goat cheese if that’s your preference, and says cheddar could work, as well. “Feel free to experiment with your own favorite cheese,” she tells us , noting that “you really can’t go wrong!”
If you’d like some extra veggies, MacLean says that “adding sun dried tomatoes to this simple frittata would take it totally over the top.” She also suggests that “artichoke hearts or broccoli would also be amazing additions,” and says you can add some hot sauce or cayenne pepper if you’d like a spicier frittata.