Description

This easy and versatile frittata is packed with vegetables, herbs, and melty cheese—perfect for breakfast, brunch, or a quick weeknight dinner. Customizable with your favorite add-ins like sausage, smoked salmon, or leftover veggies.

Ingredients

Scale

6–8 large eggs
¼ cup milk or unsweetened almond milk
Salt and pepper, to taste
Fresh herbs (parsley, chives, thyme)
1–2 cups chopped vegetables (spinach, onions, mushrooms, tomatoes, broccoli)
½–1 cup shredded or crumbled cheese (feta, cheddar, mozzarella, or goat cheese)
1–2 tablespoons olive oil or butter (for sautéing)
Optional add-ins: Cooked sausage or bacon, smoked salmon, leftover roasted vegetables

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Instructions

Preheat oven: Set your oven to 400°F (200°C).
Whisk the base: In a large bowl, whisk the eggs with milk, salt, pepper, and herbs until well combined.
Sauté the vegetables: In an oven-safe skillet, heat olive oil or butter over medium heat. Add chopped vegetables and sauté until tender (about 5–7 minutes).
Combine: Pour the egg mixture over the cooked vegetables in the skillet. Gently shake the pan to evenly distribute the eggs.
Add cheese: Sprinkle cheese evenly on top.
Bake: Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are set and the top is lightly golden.
Cool and serve: Let the frittata rest for 5 minutes before slicing and serving. Enjoy warm or at room temperature.

Notes

Feel free to mix and match cheeses and vegetables. For a dairy-free version, use non-dairy milk and skip the cheese. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch
Method: Baked
Cuisine: American / Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 2g
Sodium: 290mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 14g
Cholesterol: 215mg