Cheese and Veggie Frittata
A hearty, flavorful Cheese and Veggie Frittata made with eggs, fresh vegetables, and cheese. This versatile dish is perfect for busy weeknights, leisurely brunches, or light suppers.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
12 large Eggs
1/4 cup Milk or cream
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Olive oil
1 medium Onio
2 cloves Garlic
1 cup Spinach
1 cup Broccoli florets
1/2 cup Bell pepper
1/2 cup Cherry tomatoes
1 cup Shredded cheese
2 tbsp Fresh parsley or chives
Instructions
- Preheat your oven to 375°F (190°C)
- In a large bowl, whisk the 12 large eggs with the milk or cream, salt, and black pepper until combined
- Heat olive oil in an oven-safe skillet over medium heat and sauté the chopped onion until softened
- Add minced garlic and cook for another minute, then add broccoli and bell pepper
- Sauté for 3-5 minutes, then stir in spinach and cherry tomatoes until spinach wilts
- Sprinkle half of the cheese over the vegetables, then pour the egg mixture over everything and sprinkle the remaining cheese on top
- Optionally, cook on stovetop for 2-3 minutes before transferring to the ove
- Bake for 20-25 minutes until puffed and golden, then let rest for 5-10 minutes before slicing
Notes
This frittata can be refrigerated for up to 3-4 days and reheats well.
Find it online: https://onthatplate.com/cheese-and-veggie-frittata/