Ultimate Meal Frittata
Elevate your breakfast, brunch, or weeknight dinner game with the "Ultimate Meal Frittata" — a satisfying, flavor-packed dish that’s as versatile as it is delicious. This oven-baked frittata combines fluffy eggs whisked with creamy whole milk, crisp crumbled bacon, melty cheddar cheese, and a medley of vibrant vegetables like bell peppers, zucchini, mushrooms, and baby spinach. Seasoned with aromatic garlic and finished with fresh parsley, this hearty recipe comes together in just 40 minutes for a truly effortless meal. Perfect for feeding a hungry crowd or meal-prepping for the week, this one-skillet wonder is a protein-rich, gluten-free option that's easy to customize with your favorite ingredients. Don't forget the golden, cheesy top — it's a guaranteed crowd-pleaser!
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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 onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 small zucchini, diced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 4 slices cooked bacon, crumbled
- 1 cup cheddar cheese, shredded
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat olive oil in an oven-safe, non-stick skillet over medium heat.
Add diced onion to the skillet and sauté for 2-3 minutes, until softened.
Stir in the garlic and cook for an additional minute, until fragrant.
Add the diced bell pepper, zucchini, and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the skillet and cook for 1-2 minutes, until wilted.
Stir in the crumbled bacon, distributing it evenly throughout the skillet.
Pour the egg mixture over the vegetables and meat in the skillet. Gently stir to ensure the mixture is evenly spread.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the top is golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with chopped parsley. Slice into wedges and serve warm.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1651 mg | 550% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 21.3 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1258 mg | 97% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2360 mg | 50% | |
*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.
