Savory Vegetable Frittata
15min
30min
4
325
Chef's Note
This frittata is perfect for meal prep! Make it on Sunday, slice into portions, and refrigerate for quick breakfasts throughout the week. Just microwave for 30 seconds to reheat. For extra flavor, try adding 1/4 teaspoon of smoked paprika to the egg mixture.
Tags
Ingredients
8 large eggs
1/4 cup milk
1 cup carrots
1 medium red bell pepper
1/2 medium yellow onion
2 cups baby spinach
1 cup cheddar cheese
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
- 3
Heat a 10-inch oven-safe skillet over medium heat. Add 2 tablespoons of olive oil.
- 4
Add 1/2 diced yellow onion and cook for 3-4 minutes until softened.
- 5
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 6
Add 1 cup grated carrots and 1 diced red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 7
Stir in 1/2 teaspoon dried thyme and 2 cups chopped spinach. Cook for 1-2 minutes until spinach wilts.
- 8
Spread the vegetables evenly across the bottom of the skillet.
- 9
Pour the egg mixture over the vegetables. Gently stir to ensure eggs reach the bottom of the pan.
- 10
Sprinkle 1 cup shredded cheddar cheese evenly over the top.
- 11
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 12
Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the eggs are set and the top is lightly golden.
- 13
Let the frittata rest for 5 minutes before slicing.
- 14
Garnish with 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (per serving)
325
20g
8g
24g
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