Lunch

Frittata

Name: Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4–6
Cuisine: Australian
Ingredients: 10 eggs; 2 tbsp milk; ½ tsp salt and pepper; 1 tsp oil; 300 g bacon, chopped; 2 garlic cloves, minced; 15 g (1 tbsp) butter; 2 big handfuls baby spinach; 150 g (1½ cups) shredded mozzarella or other melting cheese

Serves 4–6 Prep 10 min Cook 20 min Total 30 min

This frittata recipe is written for Aussie home kitchens — australian leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Serves 4–6 with about 10 min prep and 20 min cook time (around 30 min total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Key building blocks: eggs, milk and ½ tsp salt and pepper. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. Good for work-from-home lunches, Saturday leftovers, and picnic baskets. Halve it for one, or double when the kids bring friends home. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Method opens with: “Heat oven to 180°C (or prepare grill). Whisk eggs, milk, salt and pepper.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

10 eggs
2 tbsp milk
½ tsp salt and pepper
1 tsp oil
300 g bacon, chopped
2 garlic cloves, minced
15 g (1 tbsp) butter
2 big handfuls baby spinach
150 g (1½ cups) shredded mozzarella or other melting cheese

Method

Heat oven to 180°C (or prepare grill). Whisk eggs, milk, salt and pepper.
Cook bacon in oil in an ovenproof skillet until golden; add garlic briefly. Drain excess fat if needed.
Add butter and spinach; wilt. Pour in eggs; stir once. Scatter cheese.
Bake (or grill) about 12–15 minutes until just set and golden. Rest a few minutes; slice.

Tip: A splash of milk makes it custardy. Stove-only: cook covered ~6 minutes then flip carefully.

Notes

Shopping and mise en place: read the full ingredient list once before you start. For Frittata, eggs and milk are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Serving ideas without fluff: pack it for later or eat it fresh at the table. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
From our tested tip, expanded: A splash of milk makes it custardy. Stove-only: cook covered ~6 minutes then flip carefully. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Putting it together for Frittata: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.