I’ve discovered a breakfast dish that feels elegant yet totally doable: a fluffy egg base baked with colorful veggies and loads of gooey cheese. I like how it comes together in under 35 minutes, and how it looks as good as it tastes—brunch-worthy but also simple enough for a weekday.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile—one moment it fits a relaxed Sunday morning, the next it’s a quick weekday special. I appreciate how the eggs, vegetables, and cheese play together for a rich flavor, and the bright bell peppers and spinach add color that makes the dish inviting. Also, I like that I can swap in whatever’s in my fridge—leftover veggies, herbs, different cheeses—and still end up with something satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1 cup (about 115 g) shredded cheddar cheese
1 cup (about 150 g) chopped bell peppers
1 cup (30 g) fresh spinach or ½ cup (75 g) frozen spinach
1 medium onion, chopped (about 120 g)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons (30 ml) olive oil
Directions
Preheat the oven to 375°F (190°C).
In an oven-safe skillet or pan over medium heat, add the olive oil. Sauté the chopped onion and bell peppers for about 5 minutes until they start to soften. Add the spinach (if using fresh) and cook until it wilts.
In a bowl, whisk together the eggs, salt, and pepper until the mixture is light and frothy. That helps give the frittata a better texture and lift.
Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded cheddar cheese on top and gently stir so everything’s evenly distributed.
Transfer the skillet (if oven-safe) or pour the mixture into a greased baking dish. Bake in the preheated oven for about 20–25 minutes, or until the frittata is set and the top is golden.
Let it cool for a few minutes before slicing into wedges. Then serve warm—if I’m feeling fancy I’ll add fresh herbs or extra cheese on top.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I like switching things up by:
Using a different cheese like feta, goat cheese, or mozzarella
Changing up the vegetables—mushrooms, zucchini, kale, or even roasted sweet potatoes work great
Adding cooked protein like diced ham, crumbled bacon, or cooked sausage
Throwing in chopped fresh herbs like parsley, basil, or chives
Making it in muffin tins for easy grab-and-go portions
Storage/reheating
I let the frittata cool completely before storing slices in an airtight container in the fridge for up to 4 days. To reheat, I microwave a slice for about 30–40 seconds or warm it gently in a skillet over low heat. It stays tender and tasty even after reheating, making it perfect for meal prep.
FAQs
What ingredients do I need for this frittata?
I use 6 large eggs, 1 cup of shredded cheddar cheese, 1 cup chopped bell peppers, 1 cup fresh spinach or ½ cup frozen, 1 medium onion, salt, pepper, and olive oil.
How long does it take to cook the frittata?
It takes about 10 minutes to prep and 25 minutes to bake, so I can have this dish ready in around 35 minutes total.
Can I prepare the frittata ahead of time?
Yes, I often make it the night before, let it cool, and store it in the fridge. In the morning, I just reheat a slice for a quick breakfast.
What sides pair well with a frittata?
I like to serve it with a simple green salad, roasted potatoes, toast, or even a bowl of fruit. It works well for brunch or a light lunch.
Can I customize the frittata for dietary preferences?
Definitely. I can make it vegetarian by skipping meat, dairy-free with plant-based cheese, or low-carb by using low-starch veggies and skipping any potato additions.
Conclusion
I’m always on the lookout for recipes that strike the right balance between ease and impressiveness, and this cheesy frittata delivers just that. Whether for a relaxed brunch or a quick weekday breakfast, it’s flexible, delicious, and visually inviting. With minimal fuss and plenty of room for creativity, it’s a recipe I’ll keep coming back to—and I hope you will too.
This Cheesy Frittata is a colorful, flavor-packed breakfast or brunch dish made with eggs, sautéed vegetables, and gooey cheddar cheese. It’s easy, oven-baked, and perfect for both relaxed weekends and quick weekday mornings.
Ingredients
6 large eggs
1 cup (115 g) shredded cheddar cheese
1 cup (150 g) chopped bell peppers
1 cup (30 g) fresh spinach or ½ cup (75 g) frozen spinach
1 medium onion, chopped (120 g)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons (30 ml) olive oil
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and bell peppers for 5 minutes until softened. Add spinach and cook until wilted.
In a bowl, whisk eggs with salt and pepper until light and frothy.
Pour egg mixture over sautéed vegetables in skillet. Sprinkle cheddar on top and gently stir to distribute.
Transfer skillet to oven or pour mixture into greased baking dish. Bake for 20–25 minutes, until set and golden.
Cool slightly before slicing and serving. Top with herbs or extra cheese if desired.
Notes
Swap cheddar with feta, goat cheese, or mozzarella.
Add vegetables like mushrooms, zucchini, or kale.
Include cooked protein like ham or sausage for extra richness.
Use muffin tins for individual servings.
Store leftovers in the fridge for up to 4 days; reheat in microwave or skillet.
