Crispy-Edge Frittata with Peppers & Cheese
A fast, fluffy one-pan frittata with seared peppers and melted cheese. Stovetop start, finish under the broiler for a golden, puffy top.
- Total time
- 18 min
- Servings
- 2
- Calories
- 310
- Protein
- 18g
Ingredients
- 6 whole eggs
- 1 large or 1.5 cups bell peppers, diced (any color)
- ¾ cup sharp cheddar cheese, shredded
- ½ medium yellow onion, diced
- 1 cup fresh spinach, packed
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a 10-inch nonstick or cast-iron skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced peppers and onion; sauté 4 minutes until softened and peppers have light brown edges.
- 3
Whisk together 6 eggs with salt, pepper, and a pinch of any herbs you have. Pour into the skillet with the vegetables.
- 4
Scatter spinach and cheese over the top. Cook undisturbed over medium heat 5 minutes until the bottom sets and sides start to pull away.
- 5
Transfer the skillet to the broiler (or use a preheated broiler tray) and broil 2–3 minutes until the top puffs and turns golden.
- 6
Remove from the broiler, let cool 1 minute, then slide onto a plate and serve.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- whisk
- spatula
- broiler or oven
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