Description
A simple, one-pan egg dish packed with veggies, cheese, and optional meat. Perfect for breakfast, brunch, or a light dinner — customizable and ready in about 30 minutes.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or heavy cream
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup spinach, zucchini, or other veggies, chopped
- 1/2 cup cooked bacon, ham, or sausage (optional)
- 1 cup shredded cheese (cheddar, feta, or goat cheese)
- 2 tbsp fresh herbs (parsley, chives, or basil), chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk or cream, salt, and pepper.
- Heat olive oil or butter in an oven-safe skillet over medium heat.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in bell pepper and other vegetables; cook until tender.
- Add cooked bacon, ham, or sausage (if using); stir to combine.
- Pour the egg mixture evenly over the veggies and meat in the skillet.
- Sprinkle shredded cheese on top.
- Cook on the stovetop for 2-3 minutes until edges begin to set.
- Transfer skillet to the oven and bake for 10-15 minutes, or until the frittata is puffed and set in the center.
- Remove from oven, cool slightly, and garnish with fresh herbs.
- Slice and serve warm or at room temperature.
Notes
- Use leftover roasted vegetables for extra flavor.
- Swap different cheeses to match your taste.
- Add sun-dried tomatoes or olives for a Mediterranean twist.
- Make mini frittatas in a muffin tin for meal prep or on-the-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop + Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 220mg