Cheesy Frittata
A versatile and easy-to-make frittata packed with cheese and vegetables, perfect for breakfast, lunch, or dinner.
Ingredients
Egg Mixture
- 6 large large eggs
- 1 cup shredded cheese (cheddar or your choice) Feel free to experiment with different cheeses.
- ½ cup milk Can substitute with almond milk or chocolate milk.
- 2 tablespoons olive oil For sautéing the vegetables.
- Salt and pepper to taste salt and pepper
Vegetables
- 1 cup diced vegetables (bell peppers, onions, spinach) Any veggies can be used based on preference or availability.
Instructions
Preparation
- Start by gathering all your ingredients. Dice your vegetables into uniform pieces for even cooking, and shred your cheese, if necessary.
- Preheat your oven to 375°F (190°C).
Cooking
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In an oven-safe skillet, heat the olive oil over medium heat.
- Add the diced vegetables and sauté for approximately 5-7 minutes until they are softened.
- Pour the whisked egg mixture over the sautéed vegetables and mix evenly.
- Let the skillet cook on the stovetop for a few minutes until the edges begin to set.
- Sprinkle the shredded cheese on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden.
Serving
- Remove from the oven, let it cool slightly, then slice into wedges and serve warm.
Notes
This frittata is perfect for meal prep and can be stored in the fridge for up to four days or frozen for up to three months.