This recipe originally came about when I took Kenya to Whole Foods one afternoon and told him he could pick out whatever veggies he wanted to go into his frittata. My son loves grocery store games, so he’s always up for a challenge. He really got into figuring out which vegetables would sauté well together to mix into his egg “pizza”. I jokingly call it a pizza because after you remove the skillet from the broiler using an oven mitt where the eggs, cheese and vegetables have been busy getting all bubbly and golden on top, all you do is slide it out of the pan on to a cutting board and slice the fritatta into wedges — which are perfect for little hands to hold and look very similar to slices of pizza.
My family loves their eggs. We go through at least a dozen each week, sometimes more. Not only are eggs high in protein, relatively inexpensive, and super tasty, they’re also one of the most versatile foods out there. How many foods can make that claim? I use them for breakfast to make crepes and omelets, for lunch to make Egg Pesto Melts, and currently at least once a week to make one of the kids favorite dinner recipes, this Vegetable Filled Frittata.
I’m betting you’ll never see eggs disappear as fast as when you make these Veggie Filled Frittatas!
Veggie Filled Frittata
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup packed spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 350F.
- Whisk the eggs and salt in a bowl and set aside.
- Heat the oil in a medium-size ovenproof skillet* (about 9 inches in diameter) over medium heat. Add the onion and bell pepper, sauté for 4 minutes. Add the spinach and cook 1 more minute.
- Pour the eggs over the vegetables and top with the cherry tomatoes and shredded cheese.
- Bake for 25 minutes, or until cooked through. You could also set your oven to broil, place the skillet on the middle rack, and broil for 10 minutes.
- Use a potholder to remove the skillet from the oven and keep the glove or mitt on the handle until completely cool.
- Slice into wedges.
- * Note: If you’re not sure if your skillet is ovenproof, just wrap foil around the handle!
It will keep in the fridge about 1 week!
Hey. Love this site by the way!
How long can I keep this in the fridge before it goes bad? Can you freeze them? Sorry I’m so new to this and have no clue what I’m doing..
[…] Dinner – Vegetable Frittata. This is one of my favorite Friday night recipes. You take whatever veggies are in your fridge and […]
[…] Veggie Filled Frittata, Weelicious Caramelized Cauliflower Frittata, Amateur Gourmet Mini Frittatas, Cookin Canuck Slow Cooker Frittata, Kalyn’s Kitchen Campfire Frittata, The Year in Food […]
I am a huge fan of frittatas! THis looks delicious!
I LOVE frittatas!! They are one of my go to healthy weeknight dinners- this variety is lovely and I look forward to making it!
I agree with Vernors. The card prints too small and I do not want the other material.
Hi, I have a couple of your cookbooks and love them and often print off your recipes … but keep waiting for you to change the format so the recipe alone will print on one page, rather than adding the intro comments and pictures, so that the print usually takes two pages with the real recipe in an odd spot. If nothing else, put the recipe first, followed by the pictures and saga.
I realize I can choose to print the recipe card for this, but then it’s hard for a grandmother to read. Thanks much.
I love frittatas, but my 3yr daughter is still not very keen on having things in her eggs. She likes to eat things separately. I’ll keep trying. 🙂
And, regarding the ‘degree sign?’, if you’re using a PC running MS Windows software, you should be able to get the degree symbol by holding down the ALT key and typing 248 on the numeric keypad.
ALT + 0176 may also work.
Do you have a Skillet product rec?
I love the veggies he picked! We go through a lot of eggs around here, too.