Frittata

Vegetable Frittata

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C). Dice the 1 medium onion, diced and 1 red bell pepper, diced into small, even pieces so they cook through evenly.

Step 2

In a large bowl, whisk together 10 large eggs, 1/2 cup whole milk, 3/4 tsp kosher salt, 1/2 tsp black pepper, and half of the 1 cup shredded cheddar or gruyère, divided. Set aside.

Step 3

Heat 2 tbsp olive oil or unsalted butter in a 12-inch oven-safe skillet over medium heat. Add the 1 medium onion, diced and cook, stirring occasionally, until soft and translucent. 5 min.

Step 4

Add the 1 red bell pepper, diced and cook until it starts to soften, then stir in the 3 cup baby spinach until wilted. Scatter in the 1 cup cherry tomatoes, halved and let them warm through. 4 min

Step 5

Pour the egg mixture evenly over the vegetables. Let it cook undisturbed until the edges begin to set but the center is still loose. 3 mins

Step 6

Sprinkle the remaining 1 cup shredded cheddar or gruyère, divided over the top. Transfer the skillet to the oven and bake until the center is just set and no longer jiggly. 13 min.

Step 7

Let the frittata rest so it finishes setting and firms up for clean slices, then cut into wedges.