Breakfast just got a little bit easier with this Spinach and Vegetable Frittata recipe! Sauteed veggies are seasoned and baked with fluffy eggs in a cast iron skillet to make a simple, flavorful meal that’s perfect for breakfast, brunch or even dinner if that’s your jam!
Frittatas may sound a little intimidating, but they are extremely easy to make and very versatile. You can use almost any of your favorite vegetables just as long as they have a similar cook time.
And feel free to throw in some sausage or bacon if you want to add a little meat to your frittata. Just make sure to fully cook your meat first, then add the rest of your ingredients and bake in the oven. Simple, easy and perfect for lunch, dinner or meal prep.
Ingredients You'll Need
These ingredients are fairly simple to keep things easy, but feel free to switch it up with kale, zucchini, yellow squash, potatoes, asparagus, mushrooms or any of your other favorite veggies. Whatever you might add to an omelet, could also be added to a frittata.
- Eggs - you’ll need 8-10 large eggs depending on the size of your skillet.
- Bell Peppers - I like using a combination of 2 different colors of bell peppers.
- Yellow Onion
- Baby Spinach
- Half and Half - half and half or heavy cream
- Cheddar Cheese - use 1 or 2 different types of cheeses for added flavor.
- Salt & Pepper
- Olive Oil
- Butter
HOW TO MAKE A VEGETABLE FRITTATA
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash and chop all of your vegetables. Set to the side. Then in a large bowl crack all of your eggs. Season eggs with salt, pepper and add half and half. Whisk eggs until all ingredients are well combined.
Step Two: In a large oven-safe cast iron or non-stick skillet, melt olive oil and butter over medium heat. Add peppers and onions and saute for 3-5 minutes until translucent. Add chopped spinach next and saute for an additional minute.
Step Three: Next gently pour egg mixture over sauteed vegetables. Top with shredded cheese. Allow the mixture to cook on the stove for a few minutes while the eggs slightly set up on the sides of the pan.
Step Four: Move the skillet to a preheated oven and bake for 20 minutes. Once done carefully remove the skillet and allow the frittata to rest. It may be puffy in the middle once it comes out of the oven, but it will even out once it rests and slightly cools.
Garnish with fresh parsley or green onions and enjoy with your favorite toppings!
Recipe Tips For Success
- If you have the extra time, use fresh grated cheese instead of pre-packaged cheese. Grating your own cheese results in better flavor and it melts better in the frittata.
- Make sure to spread your vegetables evenly around the skillet before adding your egg mixture. This way each frittata slice will have some veggies in each bite!
- I recommend using an oven-safe cast iron skillet or oven-safe non-stick skillet for this recipe. If you are choosing a non-stick skillet make sure to check that it's safe to cook at high temperatures in the oven.
Storing Leftovers
This frittata recipe stores very well. Just place any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stove and enjoy the next day with your favorite toppings and sides.
More Delicious Breakfast Recipes
- Sweet Potato Pancakes
- Apple Cinnamon Steel Cut Oatmeal
- Strawberry Peach Smoothie
- Blood Orange Smoothie
Vegetable Frittata Recipe Video
Spinach and Vegetable Frittata
Ingredients
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ yellow onion diced
- 3 cups baby spinach
- 8 large eggs*
- ½ teaspoon black pepper
- 1 teaspoon fine sea salt
- ⅓ cup half-n-half
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ cup grated white sharp cheddar cheese*
Instructions
- Preheat oven to 400°F.
- Wash and dice the bell peppers and onion. Give the spinach a rough chop. Then set the veggies to the side.
- In a large bowl crack all of the eggs. Season the eggs with salt, pepper and add the half and half. Whisk the eggs until all ingredients are well combined.
- In a large oven-safe cast iron skillet, melt the olive oil and butter over medium-high heat. Add peppers and onions and sauté for 3-5 minutes until translucent. Next add the chopped spinach and sauté for an additional minute. Season the vegetables with a little salt and pepper and make sure they are evenly spread out in the skillet.
- Next gently pour the egg mixture over the sautéed vegetables. Then sprinkle the shredded sharp cheddar cheese over the entire skillet. Allow the egg mixture to cook on the stove for 2-3 minutes until the eggs start to barely set on the sides of the pan.
- Next transfer the skillet to the preheated oven and bake for 20 minutes.
- After 20 minutes, carefully remove the skillet and allow the frittata to rest. It may be puffy in the middle once it comes out of the oven, but it will flatten once it rests and starts to cool. Garnish with fresh parsley or sliced green onions and enjoy!
Notes
- If you are using a 10-inch cast iron skillet then 8 large eggs works perfectly. If you are using a 12-inch skillet then you may want to use 10 eggs for a thicker, fluffier frittata.
- I prefer white sharp cheddar cheese with this recipe, but if you can't find white cheddar then feel free to use regular sharp cheddar cheese.
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