Easy Vegetable Frittata
A versatile vegetable frittata recipe made with a handful of ingredients. Learn how to make frittata perfectly every time and enjoy it for breakfast, lunch or dinner.
Servings: 6
Ingredients
- 8 large eggs
- 1/3 cup milk
- 1/3 cup feta
- 1/2 cup shredded mozzarella
- 2 tbsp olive oil
- 1/2 cup red onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 2 cups baby spinach
Instructions
- In a bowl mix the eggs with the milk, feta and mozzarella.
- Preheat the oven to 400 degrees F. Heat the oil in an oven safe pan such as cast iron skillet over medium high heat.
- Saute the onion until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the salt, pepper, paprika and oregano. Stir to combine.
- Add in the spinach and cook for 5 minutes or until it's wilted.
- Pour in the egg mixture and make sure it's distributed evenly. Transfer the pan to the oven and bake for 25 to 30 minutes until the egg mixture is set. Let it sit for 10 minutes and serve.
Video
Notes
- Get creative, use your favorite vegetables including zucchini, different types of mushrooms, asparagus, potatoes and broccoli. You can even add meat such as cooked sausage or bacon.
- Store leftovers in the fridge for up to 3 days. You can reheat them in the oven at 300 degrees F for 15 minutes.
Nutrition
Calories: 198kcal | Carbohydrates: 5g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 235mg | Sodium: 348mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1999IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 2mg