Vegetable Frittata
This delicious vegetable frittata is the ultimate meatless meal—light, fluffy, and packed with flavor! It's endlessly customizable, allowing you to mix and match your favorite cheeses and fresh vegetables for a dish that's perfect for breakfast, brunch, or even a quick dinner. Simple to make and bursting with color, this frittata is a go-to recipe for any occasion.
Ingredients
8 Eggland’s Best eggs, large (at room temperature)
1/4 cup milk
salt and black pepper, to taste
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
Preparation
- Begin by preheating your oven to 375°F (190°C). Take a 9-inch cake pan or springform pan and line it carefully with parchment paper to prevent sticking.
- Whisk the eggs until they're completely broken up and slightly frothy. While continuing to whisk, gradually pour in the milk and blend until you achieve a smooth, well-combined mixture. Season with salt and black pepper to taste. Gently fold in half of your shredded mozzarella and half of the cheddar cheese, then set this egg mixture aside.
- Place a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add your chopped onion and diced red bell pepper. Sauté these vegetables, stirring occasionally, until they become tender and the onion turns translucent, approximately 10 minutes. Add the minced garlic and continue cooking for another minute until fragrant. Finally, incorporate the baby spinach and cook just until it wilts completely. Remove your skillet from the heat and allow the vegetable mixture to cool for about 5 minutes.
- Transfer your cooled vegetable mixture to the prepared pan, spreading it evenly across the bottom. Carefully pour the seasoned egg mixture over the vegetables, ensuring even distribution. Sprinkle the remaining mozzarella and cheddar cheeses over the top. Bake in your preheated oven for 30-40 minutes, or until the center is completely set. For a golden-brown, bubbly finish, switch your oven to broil and cook for an additional 1-2 minutes, watching carefully to prevent burning. Let the frittata rest for 5 minutes before slicing and serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 622 |
| Fat | 51g |
| Saturated Fat | 12g |
| Cholesterol | 516ng |
| Sodium | 393mg |
| Carbohydrates | 19g |
| Dietary Fiber | 3g |
| Protein | 27g |
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