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Breakfast Egg Frittata

Breakfast Egg Frittata Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3 cups fresh baby spinach (about 3 oz)
  • 1/2 cup jarred roasted red peppers, drained and chopped
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tbsp chopped fresh chives (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Heat oil in a 10-inch oven-safe skillet over medium heat. Sauté onion with 1/4 tsp salt for 3-4 minutes. Add garlic and cook 30 seconds.
  2. Add spinach in handfuls, stirring until completely wilted and any liquid evaporates, about 2 minutes. Season with black pepper.
  3. Whisk eggs, milk, remaining 1/4 tsp salt, and pepper until pale and slightly frothy.
  4. Stir roasted red peppers into skillet. Sprinkle half the cheese over the vegetables. Pour egg mixture on top and cook on stove 2-3 minutes until edges set.
  5. Bake for 15-18 minutes until center is set. Sprinkle remaining cheese on top and bake 2 more minutes. Let rest 2 minutes.
  6. Slide frittata onto a board, slice into wedges, and top with chives. Serve warm.

Notes

Let the frittata rest for a couple of minutes after baking so it firms up and slices cleanly. If you like a browned top, run it under the broiler for 1 minute after adding the final cheese instead of baking the extra 2 minutes.