Vegetable Frittata

Name: Vegetable Frittata
Prep time: 11 min
Cook time: 30 min
Total time: 41 min
Yield: Serves: 4
Ingredients: 8 large eggs; ⅓ cup milk; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons olive oil; 1 medium red bell pepper, seeded, thinly sliced; ½ small red onion, thinly sliced (about 1/2 cup); 2 cups packed baby spinach; 4 ounces feta

5 Ratings
4 Reviews

Red bell pepper, red onion, and spinach pack our Vegetable Frittata. Serve Vegetable Frittata for breakfast or dinner--just add a green salad to round out your evening meal.

Recipe by MyRecipes March 2013

Gallery

Credit: Jen Causey; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis

Recipe Summary

prep:

11 mins

cook:

30 mins

total:

41 mins

Yield:

Serves: 4

Nutrition Info

Ingredients

8 large eggs
⅓ cup milk
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 medium red bell pepper, seeded, thinly sliced
½ small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta

Directions

Step 1
Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

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Step 2
Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
Step 3
Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.

Nutrition Facts

Per Serving:

307 calories; fat 23g; saturated fat 9g; protein 18g; carbohydrates 7g; fiber 1g; cholesterol 399mg; sodium 772mg.

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Ylshaman

12/30/2018

I added a few crushed red pepper flakes to the top and used Tabasco after cooking. Delicious!

sarahlyn

06/20/2018

This frittata was delicious. We didn't have spinach so we used kale instead, and instead of feta used mexican cheese. I can tell that this recipe is very versatile and you can change out the vegies however you like. I recommend adding some more spices, but that's very personal so it's good that the recipe lets you choose for yourself.

tshrimpy

05/09/2016

Great recipe! I change up the vegetables all the time and comes out delish!

hollysing

07/09/2013

Delicious. It's easy to swap the vegetables for those of your choice. I used goat cheese on top instead of feta because of an allergy. Used baby kale instead of the spinach. Did think it needed a bit more spice, so added 3/4 tsp Herbs d"Provence. Next time I might use fresh basil and parsley. I make this one day and freeze portions for quick breakfasts to microwave on busy mornings.

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