Vegetarian Easy Frittata

Total time30 min

Prep time10 min

Cook time20 min

This skillet frittata is packed with color and comfort, built from softened red bell pepper, wilted baby spinach, and sliced scallions folded into fluffy whisked eggs. A scatter of melty cheddar on top gets broiled until golden and bubbling, giving you those irresistible lacy, crisp edges around a tender, custardy center. Fresh parsley adds a bright finishing touch, and the whole thing comes together in one pan with minimal cleanup. It's a satisfying, protein-packed dish that slices into neat wedges for breakfast, brunch, or a light dinner. This one is a genuinely great fit for a vegetarian table, no meat in sight, just simple vegetables and eggs doing all the work.

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Ingredients

4 servings

8 large eggs
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¼ cup whole milk
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small red bell pepper, diced
2 cups baby spinach
3 scallions, thinly sliced (green tops only)
½ cup shredded cheddar cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high.
2
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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