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Vegetable Egg Frittata

Vegetable Egg Frittata Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 medium red bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1 cup sliced cremini mushrooms
  • 2 cups loosely packed baby spinach
  • 1/2 cup shredded sharp cheddar cheese, divided

Method
 

  1. Preheat the oven to 400°F (200°C). Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the bell pepper and onion for about 5 minutes, until softened. Add the mushrooms and cook 3 to 4 more minutes until they release their moisture and begin to brown. Stir in the spinach just until wilted. Season lightly with salt and pepper.
  2. In a bowl, whisk together the eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the cheese until frothy.
  3. Lower the heat to medium-low and pour the egg mixture over the vegetables. Cook without stirring for 5 to 7 minutes, until the edges are set and the center still jiggles.
  4. Transfer the skillet to the oven and bake for 10 to 12 minutes, until puffed and the center wobbles only slightly. Remove, sprinkle the remaining cheese on top, and broil for 1 to 2 minutes for a golden top if you like. Let it rest 2 minutes, then slice and serve hot.

Notes

If you want a thinner frittata, use a 12-inch skillet and add 2 extra eggs to the mix. For a taller slice, stick with the 10-inch pan.