Vegetable Frittata
This vegetable frittata is the perfect meatless meal! Endlessly adaptable, using your favorite cheeses (or a combination) and any vegetables you like.
Make This Recipe
Ingredients
8 large Eggland’s Best eggs, at room temperature
1/4 cup milk
Kosher salt and black pepper
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
5 oz. baby spinach
Preparation
- Pre-heat the oven to 375 degrees. Line a 9” cake or springform pan with parchment paper.
- Whisk the eggs in a large bowl till broken up. Continue to whisk while adding the milk; keep whisking till well combined. Season with salt and pepper. Stir in half the shredded mozzarella and half the cheddar and set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and pepper and saute till softened, about 10 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute till wilted. Remove from the heat and let cool for about 5 minutes.
- Spread the vegetables into the bottom of your prepared pan, pour the egg mixture over and sprinkle with the remaining cheeses. Cook until the frittata is set in the center, 30 – 40 minutes. Raise the oven to broil and continue cooking till bubbly and golden brown. Let set for 5 minutes before slicing and serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 622 |
| Fat | 51g |
| Saturated Fat | 12g |
| Cholesterol | 516ng |
| Sodium | 393mg |
| Carbohydrates | 19g |
| Dietary Fiber | 3g |
| Protein | 27g |