Description
This easy veggie frittata breakfast combines fluffy eggs with colorful bell peppers, spinach, mushrooms, and cheese for a nutritious, protein-packed meal ready in just 30 minutes. Perfect for meal prep, weekend brunch, or busy weekday mornings!
Ingredients
8 large eggs, room temperature
1/4 cup whole milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
2 tablespoons olive oil or butter
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 small red onion, finely chopped
2 cups fresh spinach, roughly chopped
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
1 small zucchini, diced
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Position rack in the center.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until frothy. Fold in 3/4 of the shredded cheese.
3. Heat an oven-safe 10-12 inch skillet over medium heat. Add olive oil or butter.
4. Add diced onions and cook for 2-3 minutes until translucent.
5. Add bell peppers and cook for 3-4 minutes until slightly softened.
6. Add mushrooms and zucchini, cooking for 4-5 minutes until mushrooms release moisture and it evaporates.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Stir in spinach and cook until wilted, about 1-2 minutes.
9. Add cherry tomatoes and cook for 1 minute. Season with salt and pepper. Spread vegetables evenly in the skillet.
10. Reduce heat to medium-low. Pour egg mixture over vegetables, tilting pan to distribute evenly.
11. Sprinkle remaining cheese and fresh herbs on top. Cook undisturbed for 3-4 minutes until edges begin to set.
12. Transfer skillet to preheated oven (use oven mitt – handle will be hot!). Bake for 15-20 minutes until center is just set with a slight jiggle.
13. Remove from oven and let rest in the skillet for 5-10 minutes before slicing.
14. Slice into wedges and serve warm, or let cool completely for meal prep.
Notes
Bring eggs to room temperature 30 minutes before cooking for fluffier results.
Pre-cook high-moisture vegetables to prevent a watery frittata.
The center should still jiggle slightly when you remove it from the oven – it continues cooking during resting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 300°F for best texture, or use the microwave at 50% power.
Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Customize with your favorite vegetables – asparagus, broccoli, and kale all work beautifully.
For a dairy-free version, use olive oil instead of butter and omit the cheese or use dairy-free alternatives.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 285mg
Keywords: veggie frittata breakfast, easy frittata recipe, vegetable egg bake, healthy breakfast, meal prep breakfast