Make in the Pan Frittata
Whip up a hearty and colorful breakfast or brunch with this quick and effortless "Make in the Pan Frittata." This recipe is a one-pan wonder, packed with vibrant, nutrient-rich veggies like bell peppers, zucchini, and spinach, all nestled in a fluffy, savory egg mixture. A sprinkle of shredded cheddar cheese adds a creamy, melty finish, while fresh parsley provides a pop of brightness. Ready in just 30 minutes, this oven-finished frittata is cooked in a single, oven-safe skillet—perfect for minimal cleanup and maximum flavor. Whether served warm for a weekend feast or prepped ahead for busy mornings, this versatile dish is sure to become a household favorite. Keywords: one-pan frittata recipe, easy frittata, breakfast with vegetables, oven-safe skillet recipe.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small, diced onion
- 1 small, diced bell pepper
- 1 small, diced zucchini
- 1 cup, loosely packed spinach
- 0.5 cup shredded cheddar cheese
- 1 tablespoon, chopped fresh parsley
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and pepper. Whisk until the mixture is well combined and slightly frothy. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes, until softened and translucent.
Stir in the diced bell pepper and zucchini. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Add the spinach to the skillet and cook for 1-2 minutes, just until wilted.
Spread the cooked vegetables evenly across the bottom of the skillet. Pour the egg mixture over the top, ensuring it covers the vegetables evenly.
Sprinkle the shredded cheddar cheese evenly over the egg mixture.
Reduce the heat to low and let the frittata cook on the stovetop for 5-6 minutes, or until the edges start to set but the center is still runny.
Preheat your oven's broiler. Place the skillet under the broiler and cook for 2-3 minutes until the top of the frittata is golden and fully set.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes.
Garnish with chopped parsley, slice into wedges, and serve warm.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 21.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 726 mg | 56% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1314 mg | 28% | |
*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.
