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Cheesy Protein Packed Egg Frittata

A delicious and budget-friendly one-pan frittata packed with protein and cheesy goodness, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup milk can substitute with almond milk or oat milk
  • 1 cup shredded cheese (cheddar or your choice) experiment with different cheeses like feta or goat cheese
  • 1 cup chopped vegetables (bell peppers, spinach, onions, etc.) use any vegetables you have on hand
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Sauté the chopped vegetables until softened, about 3-5 minutes.
Cooking
  1. Pour the egg mixture into the skillet over the vegetables.
  2. Sprinkle the cheese on top.
  3. Cook on the stovetop for 2-3 minutes until the edges start to set.
  4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is firm and golden.
  5. Let it cool slightly before slicing. Serve warm or cold.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Frittata can be frozen for up to a month and reheated in the microwave.