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Delicious Italian Frittata

A bright and satisfying egg dish loaded with peppers, spinach, and cheese, perfect for any meal of the day.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Protein
  • 8 large large eggs
Dairy & Liquids
  • 1/4 cup milk
  • 1 cup cheese (e.g., mozzarella or feta), crumbled
Vegetables
  • 1 cup bell peppers, diced
  • 1 cup spinach, chopped
  • 1/2 cup onion, diced
Seasoning & Oil
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk.
  3. Add the diced vegetables, cheese, salt, and pepper to the egg mixture and stir to combine.
Cooking
  1. Heat olive oil in an oven-safe skillet over medium heat.
  2. Pour the egg mixture into the skillet and cook for about 5 minutes until the edges start to set.
  3. Transfer the skillet to the preheated oven and bake for 15–20 minutes or until the frittata is fully set and golden on top.
  4. Allow to cool slightly before slicing and serving.

Notes

Use an oven-safe nonstick skillet or well-seasoned cast iron for easy release. Don’t overbeat the eggs — whisk until just combined for a tender texture. Pre-cook any wet vegetables (like mushrooms or zucchini) so the frittata isn’t watery. Let the frittata rest for 5–10 minutes after baking to finish setting and make slicing cleaner. Swap cheeses or add herbs for variety.