Name: Easy Veggie Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 large eggs; ¼ cup milk; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup shredded cheddar cheese (divided); 1 tablespoon olive oil; ½ small onion (diced); 1 bell pepper (diced); 2 cups baby spinach

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This Easy Veggie Frittata is eggs, vegetables and cheese cooked in one skillet, started on the stove and finished in the oven. It’s ready in 30 minutes, feeds four and works for breakfast, brunch or dinner.

It’s also one of the best clean-out-the-fridge meals there is. Food costs too much to throw away, and wasting it hurts more than it used to. A frittata turns half an onion, a lonely bell pepper and the last of a bag of spinach into a real meal.

You’ll need a skillet that can go from the stove to the oven. A cast iron skillet is ideal, and it keeps the frittata warm at the table.

Serve it in wedges with toast or a simple salad. It’s just as good cold the next day.

Ingredients and Swaps

Eggs: Eight large eggs for a 10-inch skillet.
Vegetables: Onion, bell pepper and spinach here. Swap in about 1½ cups of any cooked vegetables: mushrooms, zucchini, broccoli, potatoes or leftover roasted vegetables.
Cheese: Cheddar, or any cheese that melts. Feta and goat cheese work too.
Milk: A little makes the frittata tender.
Meat: Optional. Cooked bacon, sausage or diced ham.

Tips for a Tender Frittata

Cook the vegetables first. Raw vegetables release water into the eggs and make the frittata soggy.
Use an oven-safe skillet. A cast iron skillet goes from stovetop to oven. Check that your pan’s handle is oven-safe.
Don’t overbake. Pull it when the center no longer jiggles. Overcooked frittatas turn spongy.
Rest for 5 minutes. It firms up and slices cleanly.

Veggie frittata with bell pepper, spinach and cheddar in a cast iron skillet

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Easy Veggie Frittata

A fluffy baked frittata with bell pepper, onion, spinach and cheddar, made in one skillet in 30 minutes. Great for breakfast, brunch or dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast, Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

8 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
¾ cup shredded cheddar cheese divided
1 tablespoon olive oil
½ small onion diced
1 bell pepper diced
2 cups baby spinach

Method

Preheat the oven to 400°F.
In a bowl, whisk the eggs, milk, salt and pepper until blended. Stir in ½ cup of the cheese.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and bell pepper for 4–5 minutes, until softened.
Add the spinach and stir for about 1 minute, until wilted.
Pour the egg mixture over the vegetables and stir once to spread everything out. Cook without stirring for 2 minutes, until the edges begin to set.
Sprinkle the remaining ¼ cup cheese over the top and move the skillet to the oven. Bake for 10–12 minutes, until puffed and set in the center.
Let it rest for 5 minutes, then slice into wedges. The skillet handle will be very hot, so use an oven mitt.

Notes

A 12-inch skillet works too. The frittata will be thinner, so start checking at 8 minutes.
The frittata is done when the center no longer jiggles when you shake the pan.
Use any cheese that melts well: mozzarella, Swiss, pepper jack or feta.
Cook watery vegetables like mushrooms and zucchini until their liquid is gone before adding the eggs.

How to Serve It

Warm or at room temperature, with toast, fruit or a green salad. Leftover wedges make a good sandwich filling. Use up leftover Easy Roasted Vegetables or roasted asparagus in the next one.

Storage and Reheating

Refrigerate leftovers for up to 4 days.
Eat cold, or reheat in the microwave for about 45 seconds.
No oven-safe skillet? Pour everything into a greased 9-inch pie plate and bake at 375°F for 20–25 minutes.