Not Leftover Frittata
Transform your brunch game with this vibrant and nourishing "Not Leftover Frittata," a deliciously fresh twist on the classic egg dish. Packed with wholesome ingredients like sautéed red bell peppers, tender baby spinach, and tangy crumbled feta cheese, this frittata is anything but an afterthought. Flavored with just the right amount of seasoning and a touch of green onions for a burst of freshness, it’s effortlessly cooked in one skillet and finished to perfection in the oven. With only 15 minutes of prep time, this versatile and satisfying recipe is perfect for a lazy weekend breakfast or a light, healthy dinner. Serve it warm, garnished with fresh parsley for an added pop of color, and watch as it becomes a favorite go-to dish that tastes as good as it looks! Whether you're hosting brunch or meal-prepping for the week, this frittata strikes the perfect balance between simplicity and elegance.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 0.5 cups crumbled feta cheese
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
In an oven-safe, 10-inch non-stick skillet, heat the olive oil over medium heat.
Once the oil is hot, add the diced red bell pepper and sauté for 4-5 minutes or until softened.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Spread the sautéed vegetables evenly across the skillet and sprinkle the crumbled feta cheese and green onions over the top.
Pour the egg mixture evenly over the vegetables and cheese. Gently tilt the skillet if needed to ensure the eggs spread evenly across the pan.
Cook over medium heat for 3-4 minutes, or until the edges start to set, but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and the center is fully set.
Remove the skillet from the oven and allow the frittata to cool for 2-3 minutes.
If desired, garnish with fresh parsley before slicing and serving.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1549 mg | 516% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 610 mg | 47% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1010 mg | 21% | |
*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.
