Country Frittata
Hearty, rustic, and bursting with flavor, this Country Frittata is the perfect one-pan meal that brings together simple, wholesome ingredients for a comforting breakfast, brunch, or light dinner. Made with fluffy eggs, creamy milk, golden russet potatoes, sautéed vegetables like onions, bell peppers, and spinach, and a luscious layer of melted cheddar cheese, this frittata is both nourishing and satisfying. The dish is finished in the oven to create that irresistibly golden, puffed top and is garnished with fresh parsley for a touch of brightness. Ready in just 40 minutes, this easy, oven-baked frittata pairs equally well with a side of crusty bread or a crisp green salad. Whether you're feeding family or entertaining guests, this classic recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cups whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 piece russet potato (peeled and diced)
- 1 piece onion (diced)
- 1 piece bell pepper (diced, any color)
- 2 pieces garlic cloves (minced)
- 1.5 cups fresh spinach (roughly chopped)
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl. Add the milk, salt, and pepper, then whisk until well combined. Set aside.
Heat a 10- or 12-inch oven-safe nonstick or cast-iron skillet over medium heat. Add the olive oil and butter, allowing the butter to melt.
Add the diced potato to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly golden and softened.
Add the onion, bell pepper, and garlic to the skillet. Cook for another 4-5 minutes, stirring, until the vegetables are softened and fragrant.
Stir in the chopped spinach and cook for 1-2 minutes until the leaves are wilted.
Sprinkle the shredded cheddar cheese evenly over the vegetables in the skillet.
Pour the egg mixture evenly over the vegetables and cheese. Gently tilt the skillet to make sure the eggs are spread evenly.
Cook on the stove for 2-3 minutes until the edges of the egg begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and fully set in the center.
Carefully remove the skillet from the oven (use an oven mitt, as the handle will be hot). Let the frittata rest for 5 minutes.
Sprinkle with chopped fresh parsley for garnish. Slice into wedges and serve warm.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 321 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 580 mg | 12% | |
*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.
