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Creamy Loaded Veggie Frittata with Cheese

creamy loaded veggie frittata with cheese - featured image
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A quick and easy breakfast frittata loaded with sautéed vegetables and melted cheese, delivering a creamy, comforting, and wholesome meal perfect for busy mornings or brunch.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/2 cup (120 ml) whole milk or half-and-half
  • 1 1/2 cups (about 150 g) shredded cheese (sharp cheddar or a blend of mozzarella and Monterey Jack)
  • 1 cup diced bell peppers (red or yellow)
  • 1 cup sliced cremini or button mushrooms
  • 1 cup fresh spinach, roughly chopped (or kale)
  • 1 small yellow or red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • Fresh herbs like parsley or chives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil or butter in an oven-safe 10-inch skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and sliced mushrooms; cook for 4-5 minutes until mushrooms release moisture and start to brown, stirring occasionally.
  4. Add diced bell peppers and spinach; cook until spinach wilts, about 2 minutes. Season with salt and pepper.
  5. In a mixing bowl, whisk together 8 large eggs and 1/2 cup milk or cream until smooth and slightly frothy.
  6. Fold in 1 1/2 cups shredded cheese, reserving a small handful for topping.
  7. Pour the egg and cheese mixture evenly over the sautéed vegetables in the skillet. Gently stir once or twice to distribute evenly without overmixing.
  8. Cook on stovetop over medium-low heat for 4-5 minutes until edges start to set but center is still runny.
  9. Sprinkle reserved cheese on top and transfer skillet to the preheated oven. Bake for 12-15 minutes until puffed, golden on top, and set in the center (toothpick inserted should come out clean).
  10. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Use fresh eggs and room temperature dairy for best fluffiness. Avoid overcooking eggs on stovetop before baking to prevent rubbery texture. Rest frittata for 5 minutes after baking to firm up and make slicing easier. If edges brown too fast, lower oven rack or cover loosely with foil halfway through baking. For dairy-free option, use plant-based cheese and almond or oat milk.

Nutrition

Keywords: frittata, breakfast, eggs, cheese, vegetables, easy recipe, quick breakfast, vegetarian, loaded veggie frittata

Find it online: https://juliamadeit.com/creamy-loaded-veggie-frittata-with-cheese-easy-recipe-for-breakfast/