Description
An easy and delicious oven-baked frittata packed with hidden veggies, perfect for busy parents and picky eaters.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1/4 cup grated cheese (cheddar or mozzarella work well)
- 1 cup finely chopped vegetables (like spinach, bell peppers, or zucchini)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil or butter in an oven-safe skillet over medium heat.
- Add chopped vegetables and cook until softened, about 5-7 minutes.
- In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
- Pour egg mixture over the cooked vegetables in the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is set and lightly golden around the edges.
- Let cool slightly before slicing and serving.
Notes
- Finely chopping the vegetables helps them blend into the frittata, making them less noticeable for picky eaters.
- You can use any combination of kid-friendly vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American