One Pan Egg Frittata with Veggies
A warm, savory one pan egg frittata packed with tender eggs and vibrant vegetables, perfect for breakfast, lunch, or dinner.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.) Feel free to substitute with other vegetables.
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- Salt and pepper to taste
- Olive oil or butter for greasing the pan
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Dice your chosen vegetables into small, uniform pieces.
- In a mixing bowl, crack the eggs and add the milk. Season with salt and pepper. Whisk until well blended.
- Heat a non-stick, oven-safe skillet over medium heat. Add olive oil or butter and sauté the vegetables until just tender, around 3-5 minutes.
Cooking
- Pour the egg mixture over the sautéed vegetables in the skillet and gently stir to mix.
- Sprinkle the shredded cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is slightly golden.
- Remove from the oven, cool for a few minutes, then slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, slice and wrap in plastic wrap, placing in a freezer-safe container.