Cheesy Vegetable Frittata
A fast, forgiving one-pan breakfast loaded with eggs, cheese, and sautéed vegetables. Cooked on the stovetop then finished under the broiler for a fluffy, golden top.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- 8 large eggs
- 1 medium bell pepper (any color), diced
- ½ medium onion, diced
- 2 cups fresh spinach, roughly chopped
- ¾ cup cheddar or gruyère cheese, shredded
- 2 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat broiler to high. Whisk eggs in a large bowl with salt and pepper.
- 2
Dice bell pepper and onion. Roughly chop spinach.
- 3
Heat olive oil in a 10-inch oven-safe skillet over medium-high until shimmering.
- 4
Add bell pepper and onion; sauté, stirring often, until softened, about 4 minutes.
- 5
Add spinach and stir until wilted, about 1 minute.
- 6
Pour whisked eggs into the skillet, distributing evenly. Cook without stirring over medium for 3 minutes until edges start to set.
- 7
Sprinkle cheese evenly over the top. Transfer skillet to broiler for 3-4 minutes until surface puffs and turns golden.
- 8
Remove from broiler and let rest 2 minutes. Slice into wedges and serve hot.
Tools you’ll need
- 10-inch oven-safe skillet (cast iron or stainless steel preferred)
- large mixing bowl
- whisk
- chef's knife
- cutting board
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