Vegetable Frittata

Prep Time
15 min.
Cook Time
30 min.
Recipe by:

This vegetable frittata is the perfect meatless meal! Endlessly adaptable, using your favorite cheeses (or a combination) and any vegetables you like.

Make This Recipe


8 large Eggland’s Best eggs, at room temperature

1/4 cup milk

Kosher salt and black pepper

1 cup shredded mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

2 tablespoons olive oil

1 onion, chopped

1 red bell pepper, diced

2 garlic cloves, minced

5 oz. baby spinach


  1. Pre-heat the oven to 375 degrees. Line a 9” cake or springform pan with parchment paper.
  2. Whisk the eggs in a large bowl till broken up. Continue to whisk while adding the milk; keep whisking till well combined. Season with salt and pepper. Stir in half the shredded mozzarella and half the cheddar and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onion and pepper and saute till softened, about 10 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute till wilted. Remove from the heat and let cool for about 5 minutes.
  4. Spread the vegetables into the bottom of your prepared pan, pour the egg mixture over and sprinkle with the remaining cheeses. Cook until the frittata is set in the center, 30 – 40 minutes. Raise the oven to broil and continue cooking till bubbly and golden brown. Let set for 5 minutes before slicing and serving.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 622
Fat 51g
Saturated Fat 12g
Cholesterol 516ng
Sodium 393mg
Carbohydrates 19g
Dietary Fiber 3g
Protein 27g