Vegetable Frittata with Spinach and Cheddar
A tall, tender vegetable frittata with spinach, peppers and cheddar, started on the stove and finished in the oven. Dinner in 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 305
- Protein
- 21 g
- Per serving
- $1.52
Why this recipe works
A frittata is the best way to turn a few eggs and whatever vegetables are left in the fridge into dinner. Leftover wedges make an excellent lunch the next day, warm or cold.
- A little milk keeps the eggs tender and custardy rather than rubbery.
- Cooking the vegetables first drives off their water so the frittata does not weep.
- Finishing in the oven sets the center gently without burning the bottom.
Ingredients
You will need
- 10-inch oven-safe nonstick or cast iron skillet
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 400°F (200°C). Whisk the eggs, milk, salt and pepper until smooth.
Cook the vegetables
Heat the oil in the skillet over medium heat. Cook the onion and pepper until soft, then add the spinach and stir until wilted.
Set the edges
Spread the vegetables evenly, pour in the eggs and scatter over the cheese. Cook without stirring until the edges begin to set.
Bake
Move the skillet to the oven and bake until the center is just set and no longer jiggles.
Rest and slice
Let it stand for 2 minutes, then loosen the edges, slide onto a board and cut into wedges.
Cook's notes
- Pull the frittata when the center is barely set; it keeps cooking from the heat of the pan.
- Use a well-seasoned cast iron or nonstick pan so it slides out cleanly.
- Almost any cooked vegetable works: roasted potatoes, mushrooms, zucchini or leftover broccoli.
Nutrition per serving
305 calories
$1.52 estimated cost per serving
Where the calories come from
| Protein | 28% of calories | 21 g |
|---|---|---|
| Carbs | 9% of calories | 7 g |
| Fat | 63% of calories | 21 g |
| Fiber | 1 g | |
| Sodium | 510 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my frittata watery?
The vegetables still held moisture. Cook them until any liquid has evaporated before adding the eggs.
Can I make a frittata ahead?
Yes. It keeps 4 days in the fridge and is good cold, at room temperature or reheated gently.
What size pan do I need?
A 10-inch skillet gives a frittata about 1½ inches tall. In a 12-inch pan it will be thinner and need 2 to 3 fewer minutes in the oven.
