Vegetarian One-Pan Frittata

Total time35 min

Prep time10 min

Cook time20 min

This skillet frittata is all about building flavor in layers before the eggs ever hit the pan. Sliced onion and red bell pepper soften into sweetness, garlic gets bloomed just until fragrant, and baby spinach wilts down so every bite has color and texture. Crumbled feta adds a salty, tangy punch that pairs beautifully with the fluffy, custardy eggs once everything bakes up golden and set. A finish under the oven's heat gives you that perfect balance: firm edges, a tender center, and a top that turns just barely golden. Fresh parsley scattered over the top at the end brightens the whole dish right before you slice it into wedges. It's a satisfying, vegetable-packed skillet meal that fits neatly into a vegetarian kitchen any night of the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
¼ cup whole milk
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups baby spinach
2 cloves garlic, minced
½ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 400°F (205°C).
2
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!