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Homestyle Vegetable Frittata

This vegetable frittata is a hearty, oven-baked dish featuring whisked eggs mixed with colorful vegetables like bell peppers, spinach, and onions. The eggs create a fluffy, tender texture that holds together beautifully, making it perfect for breakfast, brunch, or a light dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs beaten well
  • 1 cup bell peppers diced
  • 1 cup fresh spinach chopped
  • 1/2 cup onions finely chopped
  • 1/2 cup cheddar cheese shredded
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Oven-safe skillet or baking dish
  • whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Warm the olive oil in an oven-safe skillet over medium heat until shimmering.
  2. Sauté the chopped onions and bell peppers until they soften and become fragrant, about 3-4 minutes.
  3. Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with salt and pepper to taste.
  5. Stir the sautéed vegetables into the beaten eggs, then fold in the shredded cheese for added flavor and creaminess.
  6. Pour the egg mixture back into the skillet, spreading it evenly with a spatula.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden.
  8. Remove from the oven and let cool for a few minutes before slicing into wedges.
  9. Slice into squares or wedges and serve warm, garnished with extra cheese or herbs if desired.