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Close-up of a vegetable frittata with red peppers, spinach, and cheese in a cast iron skillet

Vegetable Frittata

A simple and nutritious vegetable frittata that makes a great breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Vegetables
  • 1 tbsp olive oil
  • 1/2 cup onion diced
  • 1 cup bell pepper diced
  • 1 cup spinach chopped
  • 1/4 cup feta cheese crumbled

Equipment

  • Mixing bowl
  • Oven-safe skillet

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper, cooking until softened.
  4. Add spinach and cook until wilted.
  5. Pour the egg mixture over the vegetables. Sprinkle feta cheese on top.
  6. Cook on the stovetop for 3-4 minutes until edges set, then transfer to the oven.
  7. Bake for 12-15 minutes until the frittata is fully set.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 12gFat: 12gSaturated Fat: 4gCholesterol: 280mgSodium: 450mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 50IUVitamin C: 60mgCalcium: 15mgIron: 10mg

Notes

You can substitute any vegetables you prefer. Serve warm or at room temperature.

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