Veggie Frittata
Prerna Advani
by Prerna Advani


  • Breakfast

First frittata!

The recipe I used is adapted from NYT Cooking.


Per 5-6 servings:

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 white onion
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 8 oz baby spinach
  • 10 eggs
  • 1/2 cup unsweetened milk
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • cheddar and pepper jack cheese (optional)


  • Dice your bell peppers and onion.


  • In a pan, heat your oil and add the veggies. Add salt, pepper. Cook for a several minutes until they soften.


  • Add the spinach and saute until it wilts. Remove from heat and set aside.


  • Preheat oven to 375 degrees.

  • In a large bowl, combine eggs and milk. Whisk until you have a smooth consistency. Add garlic powder and paprika.


  • Mix in the cooked vegetables.


  • Grease an 8x8 baking dish and transfer fritatta mix into it.


  • Top with pepper jack and cheddar cheese, if using. I chopped up 1 slice of each cheese and dispersed on top. Note: my cheese did not melt because it is vegan.


  • Bake for 20-30 minutes until eggs are set. Rule of thumb is when you shake the pan, the eggs shouldn’t jiggle.

  • Cool for ~10 minutes and then serve! Enjoy!

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