Easy Baked Veggie Frittata

An easy and delicious frittata that’s 100% baked in the oven. Classic frittatas usually are started on the stovetop and finished in the oven. This is my quick & easy take on the frittata.

My Other Frittata Recipes:

• Check out my classic skillet Frittata – Fennel, Olive & Feta frittata here!
• Muffin Tin Sweet Potato and Bacon Mini Frittatas recipe here!

This easy frittata is filled with spinach, peppers, onion, potato and cheddar cheese and baked in a 9″ baking dish.

Since I’m using frozen spinach and frozen hash brown potatoes – I decided to use frozen chopped onions and peppers too – kept it super simple! But feel free to use fresh as well!

The frittata makes 9 servings. You can make it a day ahead and it freezes well too!

Easy Baked Veggie Frittata

Easy and delicious frittata that's baked in the oven. Filled with spinach, peppers, onion, potato and cheddar cheese! Since I'm using frozen spinach and frozen hash brown potatoes – I decided to use frozen chopped onions and peppers too – kept it super simple! But feel free to use fresh as well!

Tina Verrelli – epicuricloud.com

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Course: Breakfast, Breakfast/Brunch

Cuisine: American, Italian

Keyword: casserole, cheddar, eggs, spinach

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 9

Equipment

• 9-inch baking pan

Ingredients

• 1 tablespoon oil
• 1 cup chopped bell peppers frozen or fresh
• 1/2 cup chopped onion frozen or fresh
• 2 cups diced frozen potatoes hash browns
• 1 16-ounce package frozen chopped spinach thawed and squeezed dry
• 1 1/2 cups shredded cheddar cheese
• 1 dozen large eggs
• 1 teaspoon salt coarse kosher
• 1/2 teaspoon pepper
• 1/3 cup heavy cream or half and half
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon hot sauce optional

Instructions 

• Preheat oven to 350 degrees F.
• Grease 9-inch baking pan or spray with non-stick spray.
• In large skillet over medium heat, add oil, peppers, onion and potatoes. Cook until thawed and warm. Approx. 5-8 minutes. (If using fresh vegetables, cook until tender.)
• Add warm vegetables to baking pan. Sprinkle with spinach and cheddar cheese.
• In a large bowl whisk eggs. Add salt, pepper, cream, Parmesan cheese and Italian seasoning. Whisk to combine. Pour over vegetables and cheese in baking pan.
• Bake for 30 – 35 minutes or until golden brown around the edges, and almost set in the center. Let cool for 10 minutes before cutting.

Notes

Veggies: Feel free to swap out for anything you like!  I used 3 1/2 cups total veggies.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 264kcal (13%) | Carbohydrates: 11g (4%) | Protein: 15g (30%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Cholesterol: 253mg (84%) | Sodium: 516mg (22%) | Potassium: 287mg (8%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1190IU (24%) | Vitamin C: 26mg (32%) | Calcium: 217mg (22%) | Iron: 2mg (11%)

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