Crispy-Edge Vegetable Frittata
Eggs baked with sautéed vegetables and melted cheese until the edges are golden and the center just sets. Ready in 20 minutes from stovetop to table.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 large eggs
- 2 tbsp olive oil
- ½ medium onion
- 1 medium bell pepper
- 2 cups spinach
- ¾ cup gruyere or cheddar, shredded
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Whisk eggs with salt and pepper in a bowl until combined. Set aside.
- 2
Dice the onion into 1/4-inch pieces. Dice the bell pepper the same size.
- 3
Heat olive oil in a 10-inch oven-safe skillet over medium-high until shimmering, ~90 seconds.
- 4
Add diced onion and bell pepper. Sauté until softened and pepper edges begin to color, ~5 minutes.
- 5
Add spinach and stir until completely wilted, ~30 seconds.
- 6
Reduce heat to medium-low. Pour egg mixture into the skillet, stirring gently to distribute vegetables.
- 7
Let cook undisturbed for 3 minutes, then sprinkle cheese evenly over the top.
- 8
Transfer skillet to a preheated 450°F broiler. Broil until the top is set and edges are golden, ~3–4 minutes.
- 9
Remove from broiler. Let rest 2 minutes, then slide onto a cutting board or serve directly from the skillet.
Tools you’ll need
- 10-inch oven-safe skillet (cast iron or stainless steel)
- medium mixing bowl
- whisk
- cutting board
- chef's knife
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