Easy Baked Vegetable Frittata Recipe
This recipe comes together so easily and was quite possibly the best baked vegetable frittata recipe I've ever had. The fresh herbs, combination of cheeses and variety of vegetables created a flavor combination that was incredible.
Equipment
- Cast-iron skillet or oven-safe skillet, or stoneware baking dish
Ingredients
- 8 large eggs
- ½ cup whole milk
- 1 tbsp extra virgin olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 sweet or yellow onion sliced red onion also works
- 4 cups fresh spinach
- 1 medium sweet potato peeled and diced approximately 2 cups
- ½ cup fresh shredded aged sharp cheddar cheese
- 1/3 cup honey goat cheese (I recommend LaClare Family Creamery honey goat cheese)
- ¼ cup grated parmesan cheese
- ½ tsp kosher salt
- Fresh thyme approximately 8 sprigs
- Fresh ground pepper
- Cooking spray
Instructions
- Preheat oven to 400 degrees F.
- Spray a stoneware baking dish if using or heat your cast iron skillet on the stove top.Cooking spray
- Place cubed sweet potatoes in a glass dish and pour 1 tbsp water over the top.1 medium sweet potato peeled and diced
- Microwave the potatoes on high for 2 minutes, loosely covered.1 medium sweet potato peeled and diced
- Sauté the onions and colored bell peppers in olive oil over medium heat.1 tbsp extra virgin olive oil, 1 red bell pepper diced, 1 sweet or yellow onion sliced, 1 yellow bell pepper diced
- I put a pinch of salt and a little bit of cracked pepper on my veggies as they are sautéing. It's important to season as you go as it helps to create layers of flavor throughout the dish.½ tsp kosher salt, Fresh ground pepper
- Once partially cooked, add the fresh spinach and continue to sauté until wilted.4 cups fresh spinach
- Add the partially cooked sweet potatoes, stir and cook down until all vegetables are crisp tender.1 medium sweet potato peeled and diced
- Spread the sautéed vegetables in an even single layer in your stoneware dish. (It ends up being about 2-3 cups of vegetables when fully cooked down.)
- Whisk the eggs.8 large eggs
- Add the milk, fresh thyme (removed from the sprigs), 1/2 teaspoon salt, and cracked black pepper (to taste) to your beaten eggs. Whisk together.½ cup whole milk, ½ tsp kosher salt, Fresh thyme, Fresh ground pepper
- Add the 3 cheeses to the egg/milk mixture and give it a good stir to combine.½ cup fresh shredded aged sharp cheddar cheese, 1/3 cup honey goat cheese, ¼ cup grated parmesan cheese
- Pour the egg mixture over the cooked vegetables and ensure it evenly covers the veggies.
- Bake frittata in the oven at 400 degrees F for approximately 20-22 minutes or until the egg is set. Do not overcook or the eggs will be rubbery.
Notes
All nutritional information is provided for your convenience as a reference only.
Nutrition Facts
Easy Baked Vegetable Frittata Recipe
Amount per Serving
Calories
262
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
240
mg
80
%
Sodium
493
mg
21
%
Potassium
475
mg
14
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
8491
IU
170
%
Vitamin C
70
mg
85
%
Calcium
227
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.