Description
A quick and easy frittata packed with protein and fresh veggies, perfect for any meal of the day.
Ingredients
Scale
- 6 large eggs
- 1/2 cup creamy whole milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- Nonstick cooking spray
- 1 cup chopped tender asparagus tips
- 1/4 cup diced crisp green bell pepper
- 2 tablespoons finely minced red onion
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with nonstick spray.
- Chop the tender asparagus, green bell pepper, and red onion into bite-sized pieces.
- Sauté the chopped vegetables in a skillet with olive oil for 3-4 minutes until they soften.
- In a large bowl, whisk together the eggs, whole milk, sea salt, and black pepper.
- Mix in the smoked paprika, then add the sautéed vegetables, cheddar cheese, and Parmesan cheese, stirring gently to combine.
- Pour the mixture into the greased baking dish and bake for 20-25 minutes until the top is set and slightly golden.
- Let the frittata cool slightly before cutting into squares or wedges. Serve warm or at room temperature.
Notes
Feel free to swap out the vegetables based on availability. This frittata can also be customized with different cheeses or spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 450mg
Keywords: frittata, egg dish, brunch, vegetarian, breakfast