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One Pan Egg Frittata with Veggies

A delightful and harmonious blend of fluffy eggs, crisp veggies, and gooey cheese, this One Pan Egg Frittata is the perfect dish for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs Large eggs preferred.
  • 1 cup milk Any milk of choice.
  • 1 cup chopped veggies (bell peppers, spinach, tomatoes, etc.) Feel free to swap based on availability.
  • 1 cup shredded cheese Varieties like cheddar, feta, or mozzarella work well.
  • 1 tablespoon olive oil For sautéing veggies.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. In a large, oven-safe skillet, heat the olive oil over medium flame.
  3. Add your chopped veggies, season with salt and pepper, and sauté for about 5-7 minutes until softened.
  4. In a mixing bowl, whisk together the eggs and milk until well-combined.
  5. Pour the egg mixture over the sautéed vegetables, gently stir to distribute the vegetables evenly.
  6. Sprinkle the shredded cheese on top of the egg and veggie mix.
  7. Carefully place the skillet in the preheated oven and bake for about 20-25 minutes or until the eggs are set and the top is slightly golden.
  8. Once done, let the frittata cool for a couple of minutes before slicing. Serve warm and enjoy!

Notes

The frittata is great for meal prep and can be refrigerated for up to 3-4 days. It can be frozen for up to 2 months if stored properly. For reheating, microwave individual slices or bake in the oven at 350°F (175°C) until heated through.