From the roundup: 24 High Protein Dinner Recipes Easy Enough for Busy Weeknights
This egg and veggie frittata is what I make when it is 5:30, the fridge has half a bell pepper and some spinach that needs to go, and I do not want to think too hard. Ten minutes of actual work, then the oven does the rest. It feeds four, and nobody at my table has ever complained about eggs for dinner.
The stovetop-to-oven method is what makes a frittata different from scrambled eggs or a baked egg casserole. You saute the vegetables first so they are not watery, let the edges start to set on the burner for a couple of minutes, then slide the whole skillet into a 375-degree oven for 12 to 15 minutes. The center should look matte, not shiny, when it is done. Pull it even a minute early if you are unsure. Rubbery eggs are the one thing worth avoiding here.
Feta is my go-to because it holds its shape and adds a little salt without melting into a greasy puddle, but mozzarella works fine if that is what you have. Either way, scatter the cheese over the vegetables before the eggs go in so it gets distributed through every slice.
Why you will love this
- One 10-inch oven-safe skillet is the only pan you need, start to finish
- The 10-egg base is filling enough that four adults do not leave the table hungry
- Sauteing the vegetables first means no watery liquid pooling under your eggs
- Leftovers reheat well in a skillet on low, which makes the next morning’s breakfast a two-minute job
- The filling changes every time based on what is already in the fridge, so nothing goes to waste
Tips for success
- Whisk the eggs for a full 45 seconds until the mixture is slightly foamy. Under-whisked eggs give you uneven streaks of white in the finished frittata.
- Run a silicone spatula around the edges before you pour in the eggs, and again right before the pan goes into the oven. This is the step that makes clean slices possible.
- Watch the top, not the clock. The frittata is done when the center looks matte and does not jiggle when you nudge the pan. Anywhere from 12 to 15 minutes depending on your oven, so start checking at 12.
- Let it rest 3 full minutes before you cut into it. I have skipped this step and ended up with slices that fall apart. The rest time is real.
What to serve with it
- A simple green salad with a sharp vinaigrette cuts through the richness of the eggs and cheese.
- Crusty bread or toast is the easiest side and helps round out the meal for bigger appetites.
- Roasted potatoes or a quick hash work well if you need something more substantial for hungry kids.
- Sliced fruit on the side makes this feel more like brunch if you are serving it on a weekend morning.
Substitutions
Any semi-firm cheese works in place of feta or mozzarella. Cheddar, goat cheese, and Gruyere all melt well and hold up through baking. For the vegetables, use whatever is close to going bad: mushrooms, zucchini, asparagus, or leftover roasted vegetables from earlier in the week all work. If you have cooked chicken, crumbled bacon, or diced ham on hand, you can fold those in with or instead of the spinach.
Dairy-free milk such as oat or unsweetened almond milk swaps in for whole milk without changing the texture noticeably. If anyone at your table does not eat eggs, this one is not easily adapted, but it is naturally gluten-free as written.
Make-ahead and storage
You can saute the onion, bell pepper, garlic, and spinach up to two days ahead and keep them in a covered container in the fridge. At dinnertime, reheat the vegetables in the skillet for a minute, then pour in the whisked eggs and proceed. It cuts the active time down to about five minutes on a weeknight.
Cool the frittata completely before storing. Transfer slices to an airtight container and refrigerate for up to four days. To reheat, put a slice in a skillet over low heat with a lid on for 3 to 4 minutes, or warm it in a 325-degree oven for about 8 minutes. I do not recommend freezing this one. The egg texture gets watery after thawing and the vegetables turn soft in a way that is hard to fix.
Egg and Veggie Frittata
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Crack all 10 eggs into a mixing bowl, add the milk, 1/4 teaspoon of the salt, and the black pepper. Whisk until the yolks and whites are fully combined and slightly foamy on top, about 45 seconds of good whisking. Set aside.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and bell pepper with the remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent and the pepper has softened.
- Add the minced garlic and dried oregano and cook for 30 seconds until fragrant. Add the spinach and stir it into the vegetables. It will wilt down in about 60 seconds. Spread the vegetable mixture evenly across the bottom of the skillet.
- Run a silicone spatula around the edges of the skillet to make sure nothing is sticking. Scatter the crumbled feta evenly over the vegetables. Pour the whisked egg mixture directly over the top. Tilt the pan gently so the eggs settle into the vegetables evenly. Let the frittata cook on the stovetop undisturbed for 2 to 3 minutes until the outer edge begins to look set and opaque while the center is still jiggly.
- Transfer the skillet carefully to the preheated oven. Bake for 12 to 15 minutes. The frittata is done when the center no longer jiggles when you nudge the pan and the top looks matte rather than wet and shiny. Do not overbake or the eggs will be rubbery. A slightly domed top is a good sign.
- Remove from the oven with a dry oven mitt and let the frittata rest in the pan for 3 minutes before slicing. Run the spatula around the edge once more, then slice into wedges directly in the skillet. Garnish with fresh parsley if you like and serve straight from the pan.
Notes
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