Description
A fluffy, oven-baked egg frittata packed with sautéed vegetables, herbs, and cheese. Ideal for brunch, meal prep, or a hearty breakfast.
Ingredients
8 large eggs
1/3 cup milk or plant-based milk
1 cup cooked vegetables (spinach, zucchini, peppers)
1/2 cup shredded cheese (cheddar, feta, or goat cheese)
Salt and pepper to taste
1 tablespoon olive oil
Fresh herbs (chives, parsley, dill)
Instructions
Preheat oven to 375°F.
Heat olive oil in an oven-safe skillet. Sauté vegetables for 5–6 minutes.
In a bowl, whisk eggs, milk, salt, pepper, and herbs.
Stir in cheese and pour mixture into skillet.
Let cook on stove for 3 minutes to set edges.
Transfer skillet to oven. Bake for 20–25 minutes, or until golden and fluffy.
Cool for 10 minutes before slicing.
Notes
Use pre-cooked veggies to reduce cook time.
Can be refrigerated for 4 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 180mg
Keywords: egg frittata, brunch recipe, baked egg casserole, healthy egg dish