Breakfast Frittata

quiche 2

When it comes to eggs, I don’t usually think to bake them. Boil or scramble them, sure. But bake? This was new to me. I attempted my first Breakfast Frittata out of desperation for a cheesy egg combination (while also getting in my greens). Luckily this frittata doesn’t take too long to whip up, so have this recipe on hand when for those mornings when you wake up hungry. I baked my frittata in the pan, but you can also bake the mixture in a pie crust (which would make it a quiche). If you like meat as part of your breakfast, bacon or ham would be great additions.

You’ll Need

2 tablespoons of butter
1 sweet onion, minced
2 cups of chopped broccoli
1 teaspoon of minced garlic
1 cup of chopped green pepper
2 cups of spinach
1/2 cup of parsley
1 cup of grated mozzarella
1 cup of grated Parmesan
6 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper


1. Pre-heat oven to 350 degrees F.

2. In a medium non-stick, oven-safe pan over medium-high heat, melt 2 tablespoons of butter. Add onion, broccoli, garlic, green pepper, and spinach. Cook until vegetables are soft.

3. In another bowl, whisk together eggs, salt, and pepper.

4. Add egg mixture over vegetables. Sprinkle cheese on top.

5. Let the mixture cook in the pan for 5-7 minutes until the bottom and top have begun to set, then place the pan directly into the oven for 20-30 minutes (until the center has set). When completely cooked, flip or slide the frittata onto a large plate. Let cool or enjoy hot.

quiche 1

quiche 4

quiche 3

{Photos by Lauren}


7 thoughts on “Breakfast Frittata

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