Traditional Frittata
Whip up a classic breakfast or brunch favorite with this easy-to-make Traditional Frittata recipe, featuring wholesome ingredients and a burst of vibrant flavors. Perfectly balanced with fluffy eggs, creamy milk, and a medley of fresh vegetables like sautéed onions, bell peppers, and spinach, this frittata is finished with a golden topping of melted cheddar and parmesan cheeses. Cooked in just one skillet and oven-baked to perfection, it promises a satisfying, protein-packed dish with minimal cleanup. Ideal for serving warm or at room temperature, this versatile recipe is perfect for any time of the day, whether as a savory breakfast or a light lunch. Don’t forget the fresh parsley garnish for a pop of color and additional flavor!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 2 cups fresh spinach, chopped
- 1 cup cheddar cheese, shredded
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe, nonstick skillet (10-12 inches in diameter) over medium heat.
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
Stir in the diced bell pepper and cook for another 3 minutes until they soften.
Add the chopped fresh spinach to the skillet and cook for 1-2 minutes, stirring frequently, until wilted.
Lower the heat to medium-low and spread the cooked vegetables evenly across the skillet.
Pour the egg mixture over the vegetables, allowing it to settle evenly. Do not stir.
Sprinkle the shredded cheddar and parmesan cheeses evenly over the top.
Cook on the stovetop for 4-5 minutes until the edges begin to set, but the center is still slightly runny.
Carefully transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with chopped parsley, if desired.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1635 mg | 545% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.8 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1490 mg | 115% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1969 mg | 42% | |
*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.
