Description
A quick and savory egg dish loaded with cheese and vegetables, all cooked in a single pan for easy cleanup. Perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped mixed vegetables (e.g., bell peppers, onions, spinach, mushrooms)
- 1/2 cup shredded cheese (e.g., cheddar, mozzarella, or a blend)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the chopped mixed vegetables to the skillet and sauté until they are tender-crisp, about 5-7 minutes.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Sprinkle the shredded cheese over the top of the egg mixture.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
- Let it cool slightly before slicing and serving.
Notes
- You can customize the vegetables based on what you have on hand.
- Feel free to add cooked meats like ham or bacon for extra flavor.
- Serve with a side salad or toast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of frittata
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg