The Ultimate Breakfast Frittata
Start your day on a flavorful note with The Ultimate Breakfast Frittata—a hearty, protein-packed dish bursting with vibrant vegetables, crispy bacon, and gooey cheddar cheese. Perfectly balanced with fluffy eggs, sautéed red bell peppers, zucchini, and baby spinach, this oven-baked frittata is a one-pan wonder that comes together in just 40 minutes. Topped with fresh parsley for a pop of brightness, it’s an easy, customizable breakfast or brunch option that will impress family and guests alike. Whether you're meal-prepping for the week or serving it fresh out of the oven, this nutrient-rich and satisfying recipe is destined to become a morning staple.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 0.5 medium yellow onion, diced
- 1 small zucchini, diced
- 2 cups baby spinach
- 4 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Whisk until well combined, then set aside.
Heat the olive oil in an oven-safe skillet (10 to 12 inches) over medium heat.
Add the diced red bell pepper and onion to the skillet. Sauté for 3 to 4 minutes until softened.
Stir in the zucchini and cook for an additional 2 to 3 minutes until tender.
Add the baby spinach to the skillet and stir until wilted, about 1 minute.
Evenly distribute the crumbled bacon over the cooked vegetables in the skillet.
Pour the egg mixture over the vegetables and bacon, making sure it covers everything evenly.
Sprinkle the shredded cheddar cheese over the top.
Cook on the stovetop over medium-low heat for 3 to 4 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the frittata is fully set and the top is golden.
Carefully remove the skillet from the oven. Let the frittata cool for 5 minutes before slicing.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1651 mg | 550% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1237 mg | 95% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1621 mg | 34% | |
*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.
