This dish brings together the comforting creaminess of eggs with the bold, herbaceous zing of ranch seasoning and the natural sweetness of roasted garlic and veggies. It’s versatile enough to be served warm or at room temperature—ideal for a relaxed, celebratory brunch.
Ingredients
- 8 large eggs
- 1/2 cup heavy cream (or coconut cream for a dairy-free twist)
- 2–3 teaspoons of Levo Valley Farms Ranch Seasoning Mix
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced (or 1–2 roasted garlic cloves for a milder, sweeter depth)
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup shredded cheese (cheddar, feta, or any favorite—reserve half for finishing)
- 1–2 tablespoons olive oil
- A handful of fresh herbs (such as chives, parsley, or basil) for garnish
Instructions
- Preheat your oven to 375°F
- Ensure you’re using an oven-safe skillet (an 8 to 10-inch cast-iron or stainless steel skillet works brilliantly).
- Heat the olive oil in your skillet over medium heat.
- Add the chopped red onion and red bell pepper. Sauté for 3–4 minutes until they start to soften.
- Stir in the minced garlic and let cook for about 30 seconds (if using roasted garlic, simply mash and swirl it in).
- Add the baby spinach and cherry tomatoes. Cook until the spinach wilts and the tomatoes just begin to soften, about 2 minutes.
- In a medium bowl, whisk together the eggs, heavy cream, ranch seasoning mix, salt, and pepper.
- Stir in half of the shredded cheese (it helps create pockets of melty goodness throughout).
- Pour the egg mixture evenly over the sautéed veggies in the skillet. Let the edges start setting on the stovetop for about 3 minutes (avoid stirring—this helps develop a nice texture and ensures you get that oven-baked finish on top).
- Transfer the skillet to the oven. Bake for 12–15 minutes until the center is fully set but still moist. For an extra melty finish, sprinkle the remaining cheese on top about 2 minutes before the baking time is up, allowing it to melt into a golden layer.
- Once baked, remove the skillet from the oven. Let the frittata rest for 2–3 minutes; then garnish with fresh herbs. Slice into wedges and serve warm. Enjoy with a side of toasted rustic bread, crisp salad, or fresh seasonal fruit.
Tips
Flavor Variations:
For a bolder garlic punch, consider roasting a whole head of garlic beforehand. Squeeze the soft cloves into your egg mixture right before whisking.
Presentation:
To elevate the Easter vibe, garnish with a few edible flowers (like pansies or nasturtiums) or a sprinkle of paprika for a dash of color.
Sides to Complement:
Serve this frittata alongside crispy ranch-seasoned breakfast potatoes, which you can make by tossing cubed potatoes with olive oil, extra ranch mix, and a pinch of rosemary, then roasting until tender and golden.
Make-Ahead Magic:
This dish holds up well if prepared a few hours in advance—simply reheat gently in the oven or serve at room temperature, making it perfect for a stress-free brunch.
