Fiesta Frittata
Brighten up your breakfast table with this flavorful Fiesta Frittata! Bursting with a colorful medley of red and green bell peppers, earthy spinach, and a hint of jalapeño heat, this oven-baked dish is as vibrant as it is delicious. Fluffy eggs are whisked with creamy milk and a touch of seasoning before being paired with sautéed vegetables and topped with a melty duo of cheddar and Monterey Jack cheeses. With just 15 minutes of prep time and a single skillet, this recipe keeps it simple while delivering layers of satisfying flavor—perfect for a family brunch or meal prep. Finished with a sprinkle of fresh cilantro, this frittata truly lives up to its festive name. Pair it with a side of avocado or salsa for an irresistible southwest-inspired meal that’s gluten-free and naturally packed with protein.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 1 cups red bell pepper, diced
- 1 cups green bell pepper, diced
- 0.5 cups yellow onion, finely chopped
- 1 cups fresh spinach, chopped
- 0.5 cups cheddar cheese, shredded
- 0.5 cups Monterey Jack cheese, shredded
- 2 cloves garlic, minced
- 1 pieces jalapeño, finely diced (optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
Heat the olive oil in an oven-safe, non-stick or cast-iron skillet over medium heat.
Add the diced red and green bell peppers, onion, and garlic to the skillet. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Stir in the chopped spinach and optional jalapeño, and cook for another 2-3 minutes until the spinach is wilted.
Reduce the heat to low and evenly distribute the vegetable mixture across the skillet.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure it spreads evenly.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the egg mixture.
Bake the skillet in the preheated oven for 15-20 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes.
Garnish with the chopped cilantro before slicing into wedges and serving.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1604 mg | 534% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.9 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1224 mg | 94% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1858 mg | 40% | |
*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.
