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One Pan Egg Frittata with Veggies

A delightful, oven-baked frittata filled with colorful veggies and topped with cheese, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Fresh eggs for richness.
  • 1 cup bell peppers, diced Any color of bell pepper can be used.
  • 1 cup fresh spinach, roughly chopped Can substitute with other greens if preferred.
  • 1/2 cup onion, finely chopped Adds flavor to the sautéed veggies.
  • 1 cup shredded cheese Mozzarella or cheddar work great.
  • 2 tablespoons olive oil For sautéing the veggies.
  • to taste salt and pepper Adjust to personal taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large, oven-safe skillet, heat olive oil over medium heat.
  3. Add chopped onions and sauté for about 3-4 minutes until translucent.
  4. Stir in the diced bell peppers and cook for another 3-4 minutes.
  5. Finally, add the spinach and cook until it wilts, about 1 to 2 minutes.
  6. In a mixing bowl, crack the eggs and whisk them with salt and pepper.
  7. Pour the beaten eggs evenly over the sautéed veggies in the skillet.
  8. Sprinkle the shredded cheese evenly across the top.
  9. Cook on the stovetop for about 2-3 minutes until the edges start to set.
  10. Transfer the skillet to the oven and bake for 20-25 minutes, or until the center is set and the top is lightly golden.
  11. Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Can be frozen for up to a month. Reheat in the microwave for 30-60 seconds or in a skillet over low heat, covered.