Autumn Vegetable Frittata with Eggs, Broccoli, Bell Pepper, Spinach, and Cheddar

An approachable baked frittata for breakfast, brunch, or a light dinner. The vegetables are sautéed first for better flavor and texture, then folded into eggs and baked until just set so the center stays tender.

By Julienne

Cook time: 22 minutes

Servings: 8

Ingredients

• 10 count large eggs beaten
• 120 ml whole milk none
• 4 g fine salt divided
• 1 g black pepper freshly ground
• 10 ml olive oil divided
• 120 g yellow onion small dice
• 180 g broccoli florets small florets
• 1 g fine salt divided
• 120 g red bell pepper small dice
• 6 g garlic minced
• 5 ml olive oil divided
• 60 g fresh spinach roughly chopped
• 120 g sharp cheddar cheese grated
• 6 g chives thinly sliced

Instructions

1. Heat the oven to 190°C. In a large bowl, whisk together the eggs, milk, 4 g of the salt, and the black pepper until evenly combined and slightly foamy. The egg mixture looks uniform with no visible streaks of white.
2. Set a 12-inch oven-safe skillet over medium heat and add 10 ml of the olive oil. Cook the onion and broccoli with the remaining 1 g of salt until the onion softens and the broccoli turns bright green, about 5 to 6 minutes. The onion is translucent at the edges and the broccoli has started to soften.
3. Add the bell pepper, garlic, and the remaining 5 ml of olive oil. Cook for 2 minutes more, just until fragrant and the pepper begins to soften. The garlic smells fragrant and the pepper has softened slightly.
4. Add the spinach and cook, stirring, until just wilted, about 30 seconds. Spread the vegetables evenly in the skillet, then pour the egg mixture over the top. Sprinkle the cheddar evenly over the surface and scatter on the chives if using. The pan is evenly filled and the cheese is distributed across the top.
5. Bake until the center is just set and the top is lightly golden, 12 to 15 minutes. The frittata should wobble only slightly in the center when shaken and a knife inserted near the middle should come out mostly clean. The center is set with only a slight jiggle and the top is lightly browned.
6. Rest for 5 minutes before slicing into 8 wedges and serving warm or at room temperature. The slices hold together cleanly when lifted from the pan.