Description

This easy, oven-baked frittata is a versatile and protein-packed dish perfect for breakfast, brunch, or a light dinner. Made with eggs, your favorite vegetables, and cheese, it’s a no-fuss recipe that’s endlessly customizable and naturally gluten-free.

Ingredients

Scale

6–8 large eggs
¼ cup milk (dairy or non-dairy like almond milk)
2 cloves garlic, minced
Salt and freshly ground pepper, to taste
1–2 tablespoons olive oil
Vegetable options: spinach, mushrooms, broccoli, onions, bell peppers
Cheese options: feta, mozzarella, cheddar, goat cheese

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Instructions

Preheat oven: Set your oven to 400°F (200°C).
Whisk eggs: In a large bowl, whisk together the eggs, milk, garlic, salt, and pepper until well combined.
Sauté vegetables: In an oven-safe skillet, heat olive oil over medium heat. Sauté the chopped vegetables until just tender (about 5–7 minutes).
Add herbs (optional): Add any fresh herbs or seasonings like thyme, basil, or chili flakes at this stage.
Combine: Pour the egg mixture over the sautéed vegetables in the skillet. Gently shake the pan to distribute evenly.
Top with cheese: Sprinkle your cheese of choice evenly over the top.
Bake: Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are fully set and lightly golden around the edges.
Cool and serve: Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

Use whatever vegetables you have on hand, but be sure to cook out excess moisture (especially from mushrooms or spinach) to avoid a soggy frittata. Great with a side salad or crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch
Method: Baked
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 280mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 13g
Cholesterol: 210mg