Vegetable Frittata
A thick, tender oven-finished frittata with potatoes, bell pepper, spinach and cheddar. Good hot, warm or cold the next day.
- Servings
- 6
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Oven
- 375°F190°C
Ingredients
This fills a 10-inch oven-safe skillet. For a larger batch, bake it in a greased 9×13-inch dish for 25 to 30 minutes.This fills a 10-inch oven-safe skillet. For a larger batch, bake it in a greased 23×33 cm dish for 25 to 30 minutes.
Equipment
- 10-inch oven-safe nonstick or cast-iron skillet25 cm oven-safe nonstick or cast-iron skillet
Instructions
Heat the oven to 375°F with a rack in the middle. Whisk the eggs, milk, half the salt, the pepper and three-quarters of the cheese in a bowl.Heat the oven to 190°C with a rack in the middle. Whisk the eggs, milk, half the salt, the pepper and three-quarters of the cheese in a bowl.
Heat the oil in the skillet over medium heat. Add the potato and the rest of the salt, cover and cook, stirring now and then, until tender and lightly golden, 8–10 minutes.
Add the onion and bell pepper and cook uncovered until soft, 4–5 minutes. Stir in the spinach until it wilts, 1 minute. Spread the vegetables evenly.
Pour the eggs over the vegetables and cook without stirring until the edges begin to set, 2–3 minutes. Scatter the remaining cheese on top.
Move the skillet to the oven and bake until the center is set and no longer jiggles, 12–15 minutes. Let it rest for 5 minutes before sliding it out and cutting into wedges.
Notes
- Leftover wedges keep in the fridge for up to 4 days and are good cold, tucked into a sandwich.
- Almost any cooked vegetable works; keep the total to about 3 cups.
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Nutrition estimate
- Calories
- 280
- Protein
- 17 g
- Carbs
- 10 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
