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Breakfast Frittata Recipe

A fluffy and nutritious vegetable-packed frittata perfect for a healthy breakfast or light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs 300g
  • 1/4 cup whole milk 60ml
  • 1/2 cup diced red bell pepper 75g
  • 1/2 cup diced onion 75g
  • 1 cup fresh spinach leaves 100g
  • 1/2 cup shredded cheddar cheese 60g
  • 2 tbsp olive oil 30ml
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • Fresh parsley for garnish

Equipment

  • 10-inch oven-safe nonstick skillet
  • Medium mixing bowl
  • Whisk
  • Silicone spatula

Method
 

Cooking Steps
  1. Preheat oven to 375°F (190°C) and whisk eggs, milk, salt, pepper, and garlic powder in a bowl until frothy.
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Sauté onion and bell pepper for 3-4 minutes until softened.
  4. Add spinach and cook until wilted, then spread the mixture evenly in the pan.
  5. Pour the egg mixture over the vegetables and sprinkle with shredded cheese.
  6. Cook on the stovetop for 3-4 minutes until the edges begin to set.
  7. Transfer the skillet to the oven and bake for 12-15 minutes until the center is set.
  8. Remove from the oven, let rest for 2 minutes, garnish with fresh parsley, and slice to serve.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Use room temperature eggs for better volume.