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Warm Breakfast Frittata with Vegetables

This colorful veggie-packed frittata is like a warm hug on a chilly morning! It's one of those lifesaver recipes you can prep ahead and customize with whatever veggies are hanging out in your fridge. Plus, it reheats beautifully, so you can make it on Sunday and enjoy it all week long.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 2 cups fresh spinach chopped
  • 1 cup cherry tomatoes halved
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat your oven to 375°F. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
  2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper, cooking for about 5 minutes until softened.
  3. Add spinach and cherry tomatoes to the skillet, cooking for another 2-3 minutes until spinach is wilted.
  4. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle cheese on top and gently stir to distribute ingredients.
  5. Cook on the stovetop for 3-4 minutes without stirring, until edges begin to set.
  6. Transfer the skillet to the oven and bake for 15-18 minutes, until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing into wedges.