This versatile and quick oven-baked frittata is packed with fresh vegetables, eggs, and cheese, making it perfect for any meal of the day. It’s simple to prepare and bakes in just 15 minutes, offering a healthy and satisfying option for breakfast, brunch, or a light dinner.
Easy Oven-Baked Veggie Frittata
This versatile and quick oven-baked frittata is packed with fresh vegetables, eggs, and cheese, making it perfect for any meal of the day. It's simple to prepare and bakes in just 15 minutes, offering a healthy and satisfying option for breakfast, brunch, or a light dinner.
Ingredients
- 8 large eggs
- 0.25 cup milk any kind
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup onion diced
- 0.5 cup bell pepper diced (any color)
- 1 cup spinach chopped
- 0.5 cup shredded cheese cheddar or mozzarella
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8-inch oven-safe skillet or pie dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in a non-stick pan over medium heat. Add the diced onion and bell pepper and sauté for 3-5 minutes until softened. Add the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
- Spread the sautéed vegetables evenly at the bottom of the prepared oven-safe skillet. Sprinkle half of the shredded cheese over the vegetables.
- Pour the egg mixture over the vegetables and cheese in the skillet. Sprinkle the remaining cheese on top.
- Bake for 15-20 minutes, or until the frittata is set and lightly golden brown. A knife inserted into the center should come out clean.
- Remove from oven and let cool for a few minutes before slicing and serving.
Notes
Feel free to customize with your favorite vegetables like mushrooms, zucchini, or cherry tomatoes. A sprinkle of fresh herbs like parsley or chives before serving adds a lovely touch. Serve warm or at room temperature. This frittata can be stored in an airtight container in the refrigerator for up to 3 days.
