Description
This protein-packed frittata works for breakfast, lunch, or dinner and is ready in under 45 minutes from start to finish. You can throw in whatever vegetables and cheese you have on hand, making it perfect for those nights when you need dinner fast. It slices beautifully for meal prep throughout the week.
Ingredients
8 large eggs
¼ cup milk
¾ cup shredded sharp cheddar cheese
2 cups chopped vegetables (bell peppers, onions, spinach)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and position a rack in the middle. While it heats, lightly grease your baking dish or skillet with butter or oil, then line it with parchment paper for easy removal later.
2. Crack all 8 eggs into a large mixing bowl and whisk them together until the whites and yolks are fully combined and slightly frothy. This should take about 1 to 2 minutes. Add the milk and whisk again until smooth and well blended.
3. Add the shredded cheddar, chopped vegetables, garlic powder, salt, and black pepper to your egg mixture. Stir gently with a spatula until everything is evenly distributed throughout. Don’t overmix or you’ll deflate the eggs.
4. Pour the frittata mixture into your prepared pan and spread it evenly. Transfer to the preheated oven and bake for 22 to 25 minutes. The frittata is done when the edges are firm but the very center still has a slight jiggle when you gently shake the pan.
5. Remove from the oven and let it rest in the pan for 3 to 5 minutes. This allows the structure to set completely. Use the parchment paper to lift the frittata out onto a cutting board, then slice into squares or wedges and serve warm or at room temperature.
Notes
Fresh large eggs are the foundation here, and room temperature eggs blend more smoothly with the milk. If you forget to take them out ahead of time, just place them in a bowl of warm water for 5 minutes.
Sharp cheddar adds great flavor, but feel free to use whatever cheese you have. Mozzarella, gouda, feta, or a mix all work beautifully.
For the vegetables, stick with options that don’t release too much water. Bell peppers, onions, and spinach are classics, but mushrooms, zucchini, and tomatoes work too if you sauté them first to remove excess moisture.
Don’t open the oven door until at least 20 minutes have passed or the frittata may deflate.
Leftover frittata keeps really well in the fridge for up to 4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 375mg