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Breakfast Frittata

Breakfast Frittata

Breakfast Frittata

By recipes genie | Published on December 31, 2024

Tools & Equipment

1
Oven-safe skillet (10-inch)
2
Cutting board
3
Knife
4
Large bowl
5
Whisk
6
Spatula

Ingredients

Vegetables

  • 1
    1 unit small onion
  • 2
    1 unit red bell pepper
  • 3
    2 spinach cups

Dairy & Eggs

  • 1
    6 unit large eggs
  • 2
    0.25 milk cup
  • 3
    0.5 shredded cheddar cheese cup

Seasoning

  • 1
    0.5 salt teaspoon
  • 2
    0.25 black pepper teaspoon
  • 3
    1 olive oil tablespoon

Directions

1

Preheat Oven & Prep Veggies

Preheat your oven to 375°F (190°C). This ensures the frittata cooks evenly. While the oven is preheating, prepare your vegetables.

2

Chop Vegetables

Finely chop the onion and red bell pepper. Mince garlic if using. Wash and roughly chop the spinach. Set aside all chopped vegetables. Ensure all vegetables are cut uniformly for even cooking.

3

Sauté Vegetables

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper. Sauté for 3-5 minutes, until softened and slightly translucent.

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4

Add Spinach and Cook

Add the chopped spinach and cook until it wilts, about 2 minutes. Stir frequently. Be sure to cook until all excess water has evaporated.

5

Whisk Eggs

In a large bowl, whisk the eggs, milk, salt, and pepper until well combined. This will create the base of your frittata. Ensure the eggs are light and airy for a fluffy texture.

6

Pour Egg Mixture

Pour the egg mixture into the skillet over the sautéed vegetables. Gently shake the pan to distribute the egg evenly. Sprinkle shredded cheddar cheese over the top of the frittata.

7

Bake Frittata

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden brown. The center should be firm, not jiggly.

8

Cool & Serve

Remove the frittata from the oven and let it cool slightly before slicing and serving. Use a spatula to help remove slices from the skillet. Be careful as the skillet will be hot.

Recipe Tips

  • For best results, use fresh, high-quality eggs.
  • You can substitute other vegetables like mushrooms or zucchini.
  • If you don't have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.
  • For extra flavor, add a pinch of red pepper flakes.
  • Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
  • Ensure you use a non-stick skillet to avoid the frittata from sticking to the bottom.
  • Allow the frittata to cool slightly before slicing, this will prevent it from falling apart.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

8g

Protein

15g

Fat

18g

Fiber

2g

Sugar

3g

Sat. Fat

7g

Sodium

400mg

Trans Fat

0.5g

Cholesterol

250mg

Potassium

350mg

Vitamin A

500%

Vitamin C

20%

Calcium

150%

Iron

3%

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