Breakfast Frittata
Start your day with the ultimate Breakfast Frittata—a savory and satisfying dish packed with vibrant vegetables, protein-rich eggs, and melty cheeses. This one-skillet wonder combines fluffy egg custard with sautéed onions, red bell peppers, tender baby spinach, and juicy cherry tomatoes, all topped with a luscious blend of cheddar and parmesan cheese for a perfectly golden finish. With just 10 minutes of prep time and a quick bake in the oven, this easy frittata recipe is ideal for busy mornings or a weekend brunch. Garnish with fresh parsley for a pop of color and flavor, and serve warm for a hearty, wholesome breakfast that’s as delicious as it is nutritious. Perfect for meal prep or feeding a hungry family, this frittata is a versatile, crowd-pleasing dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Add the red bell pepper and garlic to the skillet, cooking for another 2 minutes until fragrant.
Stir in the baby spinach and cherry tomatoes, cooking for 1-2 minutes until the spinach is wilted.
Pour the egg mixture evenly over the vegetables in the skillet. Do not stir.
Sprinkle the shredded cheddar cheese and grated parmesan cheese evenly over the top.
Cook on medium heat for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Slice into wedges, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1635 mg | 545% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 1467 mg | 113% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
