Classic Light and Tasty Frittata
Elevate your breakfast or brunch game with this Classic Light and Tasty Frittata, a quick and wholesome dish packed with vibrant vegetables, protein-rich eggs, and melty cheese. This recipe beautifully combines fluffy eggs whisked with a touch of milk and seasoned to perfection, layered over sautéed yellow onions, red bell peppers, and baby spinach for a pop of color and fresh flavor. With just 10 minutes of prep and a seamless stovetop-to-oven cooking method, this frittata achieves a perfectly tender texture with a golden top and cheesy goodness in every bite. Garnished with fresh parsley, it’s an effortlessly elegant option for any time of day. Serve it warm or at room temperature for an easy, satisfying meal that’s perfect for sharing.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup yellow onion, diced
- 0.5 cup red bell pepper, diced
- 1 cup baby spinach leaves
- 0.5 cup shredded cheese (such as cheddar or mozzarella)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe non-stick skillet (8-10 inches in diameter) over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Reduce the heat to low and pour the egg mixture evenly over the vegetables in the skillet. Tilt the skillet slightly to ensure the eggs cover the entire surface.
Sprinkle the shredded cheese evenly on top of the eggs and vegetables.
Let the frittata cook on the stovetop for 2-3 minutes to allow the edges to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is fully set and the top is lightly golden.
Remove the skillet from the oven (using an oven mitt to avoid burns!) and allow the frittata to rest for a couple of minutes.
Slide the frittata onto a serving plate or slice directly in the skillet. Garnish with chopped fresh parsley, if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 692 mg | 53% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 941 mg | 20% | |
*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.
