Fabulous Frittata
Brighten up your breakfast, brunch, or even dinner with the 'Fabulous Frittata', a versatile and delicious dish that’s as simple to make as it is satisfying to eat. This oven-baked frittata features a harmonious blend of fresh vegetables like sautéed onions, bell peppers, and baby spinach, with sweet bursts of grape tomatoes for added color and flavor. The velvety egg base, infused with a splash of milk and perfectly seasoned, is topped with melty cheddar cheese for a decadent touch. Cooked in an oven-safe skillet, this recipe comes together in just 35 minutes, making it a quick and hearty meal for busy mornings or weeknight dinners. With the option to garnish with fresh herbs like parsley or chives, this four-serving dish is not only visually stunning but also endlessly customizable. Whether served warm out of the oven or at room temperature, this frittata is a protein-packed delight that pairs perfectly with a side salad, crusty bread, or a simple cup of coffee. Keywords: 'frittata recipe', 'easy frittata', 'vegetable frittata', 'oven-baked frittata', 'egg recipes'.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 0.5 piece onion, diced
- 1 piece bell pepper, diced
- 2 cups baby spinach
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley or chives, chopped (optional)
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 a 10-inch oven-safe skillet over medium heat and add the olive oil or butter.
Add the diced onion to the skillet and sauté for 2-3 minutes until it becomes soft and translucent.
Stir in the bell pepper and cook for another 2-3 minutes until slightly softened.
Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.
Scatter the halved grape tomatoes evenly over the cooked vegetables in the skillet.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure the mixture is evenly distributed.
Sprinkle the shredded cheddar cheese evenly across the top.
Let the frittata cook on the stovetop for 2-3 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the top is golden.
Carefully remove the skillet from the oven (it will be very hot) and let the frittata cool for 5 minutes.
Slice the frittata into wedges and garnish with fresh parsley or chives, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 300 mg | 23% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 360 mg | 8% | |
*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.
