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Overhead image of a baked egg frittata in a cream-colored enameled cast iron braiser on a white marble surface. The frittata is golden yellow with visible broccoli florets, spinach, red bell pepper, and melted cheese, and is garnished with chopped chives. Surrounding the pan are sliced seeded bread on a wooden board, a red bell pepper, a small white bowl of shredded cheese, a carton of white eggs, and a few scattered chive pieces and spinach leaves. A white kitchen towel with thin black stripes sits under the pan.
5 from 16 votes

Frittata Recipe

This easy frittata is made with tender broccoli, red bell pepper, spinach, sweet onions, cheese, and fresh herbs for a simple, flavorful meal that works for breakfast, brunch, lunch, or dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 232kcal
Chef: Jessica Randhawa

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ yellow onion - thinly sliced
  • ½ red bell pepper - seeded and diced
  • 1 cup small broccoli florets
  • 2 cups fresh baby spinach - packed
  • 8 large eggs
  • ⅓ cup half-and-half
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ cup sharp cheddar cheese - shredded
  • ½ cup mozzarella cheese - shredded
  • 1 tablespoon fresh chives - chopped
  • 1 tablespoon fresh parsley - chopped

Instructions

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil and butter in a large oven-safe skillet set over medium heat. Add the sliced onion and cook, stirring often, until soft, golden, and lightly caramelized, about 12 to 15 minutes.
  • Add the diced bell pepper and broccoli florets. Cook for 4 to 6 minutes, stirring occasionally, until the broccoli is bright green and just beginning to soften.
  • Add the spinach and cook for 30 to 60 seconds, or just until wilted.
  • In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and garlic powder until smooth and well combined. Stir in ½ cup of sharp cheddar cheese, chives, and parsley.
  • Spread the vegetables into an even layer in the skillet. Pour the egg mixture evenly over the vegetables.
  • Let the frittata cook on the stovetop over medium-low heat for 2 to 3 minutes, or until the edges begin to set.
  • Sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is just set.
  • Remove from the oven and let rest for 5 minutes before slicing and serving.

Notes

  • Use a 10- to 12-inch oven-safe skillet. Cast iron is a great option because it goes easily from stovetop to oven and cooks evenly.
  • Cook the vegetables first: Always cook the vegetables before adding the eggs. This helps remove excess moisture and keeps the frittata from turning watery.
  • Add spinach last: Spinach wilts quickly, so stir it in at the end to keep it from overcooking.
  • Vegetable substitutions: Broccoli can be replaced with mushrooms, asparagus, zucchini, or cooked potatoes. Spinach can be swapped for kale.
  • To make with egg whites: Replace the 8 whole eggs with 16 egg whites. The texture will be a little lighter and less rich.
  • For the best texture, stick with about 2 to 3 cups of cooked vegetables and/or meat total. Too much filling can make the frittata watery and prevent the eggs from setting properly.
  • Storage: Store leftover frittata covered in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold or at room temperature.
  • Freezing: You can freeze frittata, but the texture may soften slightly after thawing because of the vegetables and dairy. For best results, let it cool completely, slice into portions, and wrap each slice tightly before freezing for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.

Nutrition

Calories: 232kcal | Carbohydrates: 5g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 640mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 31mg | Calcium: 188mg | Iron: 2mg
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