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Savory vegetable and cheese frittata in a cast iron skillet on a white countertop with eggs and plates nearby.

Frittata

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Italian
Servings 6
Calories 224 kcal

Ingredients
  

  • 8 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cheddar cheese, shredded, divided
  • 4 teaspoons melted butter
  • 1/2 cup onion diced
  • 1/3 cup red bell pepper chopped
  • 1/3 cup green bell pepper chopped
  • 3 garlic cloves minced
  • 1 cup fresh spinach
  • Fresh herbs for garnish, such as chopped chives or parsley for garnish, optional

Instructions
 

  • Preheat the oven to 375°F.
  • In a large bowl, whisk together eggs, half-and-half, salt, and pepper. Mix in about half of the cheese.
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  • Heat butter in a 10-inch oven-safe skillet over medium heat. Add onions and bell peppers, sauté until softened, about 5 minutes.
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  • Add garlic and let cook until lightly golden, then add spinach and cook until just wilted.
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  • Pour the egg mixture over the sautéed vegetables. Sprinkle remaining shredded cheese on top. Cook without stirring for about 5 minutes until the edges start to set.
  • Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
    Baked Bree, cheesy vegetable frittata cooking in a cast iron skillet in the oven.
  • Remove from oven, let cool for a few minutes, then slice and serve. Garnish with fresh herbs if desired.

Nutrition

Calories: 224kcalCarbohydrates: 5gProtein: 13gFat: 17gSaturated Fat: 9gSodium: 439mgFiber: 1g
Keyword Frittata
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