Veggie Frittata Recipe

Name: Veggie Frittata Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 8 large eggs; ⅓ cup milk; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons olive oil; ½ small yellow onion, chopped; 1 cup asparagus, chopped; 2 cups packed baby spinach; ½ cup white cheddar cheese, shredded and divided; 5 ounces feta cheese

by Gina Lincicum

6 servings

40 min

This easy Veggie Frittata recipe is simple to make and perfect for breakfast, brunch, lunch, and more. It's a great egg and cheese frittata recipe that the whole family will love. Having egg dinner recipes on hand is helpful for busy weeknights.

This egg frittata recipe is delicious but if you want something a little different try out this Easy Pizza Frittata. It's another simple recipe that can be ready quickly and everyone loves it!

In a large bowl, use a whisk to beat eggs with milk, salt and pepper.

Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great). Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.

Stir in spinach and sauté until wilted, approx. 2 minutes.

Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.

Stir in ¼ cup of shredded cheddar cheese, and crumble feta cheese on top.

Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.

Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.

Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.

Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.

Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.

Veggie Frittata Recipe

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Recipe details

Yield 6 servings
Time spent: Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min

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Instructions

Place the oven rack in the center position and preheat the oven to 350º.
In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.
Stir in spinach and sauté until wilted, approx. 2 minutes. Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
Stir in ¼ cup of shredded cheddar cheese.Crumble feta cheese on top. Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.
Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.
Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes.
Keep a close eye on the pan to prevent burning.
Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.