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Soft-Centered Custard Frittata with Golden Gruyère Top

A masterclass in texture, this frittata features a velvet-soft, custard-like interior achieved through low-heat stovetop setting and a shimmering, caramelized cheese lid perfected under the broiler. Unlike traditional dense egg bakes, this method prioritizes moisture retention and a delicate crumb.

Course Breakfast & Brunch
Cuisine French-Inspired
Keyword Egg Frittata, Soft-Centered, Low-Carb, Keto-Friendly, High-Protein, Golden Top, Custard Eggs, Easy Brunch, One-Pan Meal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 6 Slices
Calories 195 kcal

Ingredients

  • 8 Large Eggs Pasture-raised or organic yields the brightest golden yolk.
  • 1/4 Cup Heavy Cream Can substitute with full-fat sour cream or crème fraîche.
  • 1 Cup Gruyère or Parmesan Freshly grated; creates the signature caramelized "lid."
  • 2 Tbsp Unsalted Butter One for sautéing fillings, one for the final egg "seal."
  • 1.5 Cups Vegetable Filling Pre-cooked and drained (e.g., spinach, mushrooms, or leeks).
  • 1/2 Tsp Fine Sea Salt Season the eggs just before they hit the pan.
  • 1/4 Tsp Black Pepper Freshly cracked for the best aromatic profile.
  • 1 Tbsp Fresh Chives Finely minced; add half to the mix and half for garnish.

Instructions

  1. Prep & Pre-cook:

    Preheat your broiler on high. Sauté your chosen fillings (spinach, onions, or mushrooms) in the skillet until all moisture has evaporated. Remove and set aside.

  2. The Custard Base:

    In a bowl, whisk eggs, heavy cream, salt, and pepper until just combined. Do not over-whisk; you want a smooth liquid, not a foamy one.

  3. The Foundation:

    Wipe the skillet clean. Melt 1 tbsp of butter over medium-low heat. Pour in the egg mixture and sprinkle your pre-cooked fillings evenly across the surface.

  4. The "Pull and Flow":

    As the edges begin to set, use a spatula to gently pull the cooked egg toward the center. Tilt the pan to let the raw egg fill the empty space. Continue for 3–5 minutes until the bottom is stable but the top remains runny and wet.

  5. The Golden Top:

    Sprinkle the grated cheese in a thick, even layer over the wet surface. Transfer the skillet to the top rack of the oven, directly under the broiler.

  6. The Broiler Blast:

    Broil for 90 to 120 seconds. Watch closely! Remove as soon as the cheese is bubbling and golden-brown, even if the center still has a slight jiggle.

  7. The Carryover Rest:

    Let the frittata sit in the pan for 5 minutes. The residual heat will finish cooking the center to a perfect custard consistency. Garnish with fresh chives and slice.

Recipe Notes

Serving & Presentation

  • The Skillet Reveal: Serve directly in the cast-iron skillet on a wooden board. This retains the "Golden Top" heat and creates an authentic, rustic look.

  • The Perfect Wedge: Slice into 6 clean triangles. Use a serrated server to ensure you don't crush the soft, custard-like interior.

  • Color Contrast: Garnish with vibrant microgreens or freshly snipped chives. The green highlights the amber, caramelized cheese crust.

  • Acidic Balance: Plate with a lemon-dressed arugula salad. The bright acidity cuts through the richness of the eggs and Gruyère.

  • Finishing Salt: Add a tiny pinch of flaky sea salt to the crust for a subtle crunch and professional sheen.