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

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. Preheat the oven to 400°F.
  2. In a bowl, whisk the eggs, milk, salt and pepper until blended. Stir in ½ cup of the cheese.
  3. 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.
  4. Add the spinach and stir for about 1 minute, until wilted.
  5. 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.
  6. 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.
  7. 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.