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Breakfast Frittata Recipe

Italian · Main course · 30 min total

A versatile and easy oven-baked egg dish packed with vegetables and cheese, perfect for a hearty breakfast or brunch.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup chopped spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs, milk, salt, and pepper until combined.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper; cook until softened, about 3 minutes.
4. Add spinach and cook until wilted, about 1 minute.
5. Pour egg mixture over vegetables in skillet. Sprinkle tomatoes and cheese on top.
6. Cook on stovetop without stirring for 2-3 minutes until edges set.
7. Transfer skillet to oven and bake for 12-15 minutes until frittata is set and golden.
8. Let cool for 2 minutes, then slice and serve.

Tips

• Use any leftover vegetables or cheese you have on hand.
• Frittata can be stored in the refrigerator for up to 3 days and reheated.
• To make it dairy-free, omit cheese and use non-dairy milk.

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