Description
A delicious vegetable frittata baked in a pan, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk.
- Add the diced bell peppers, chopped spinach, diced tomatoes, shredded cheese, salt, and pepper to the egg mixture.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 5 minutes without stirring.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes or until the frittata is set and lightly golden.
- Remove from the oven and let cool for a few minutes before slicing.
Notes
- Serve warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- You can customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
Keywords: Vegetable Frittata Pan Bake