Vegetable and Herb Frittata

• extra-virgin olive oil 1 tbsp
• yellow onion (finely chopped) 1 small
• red bell pepper (diced) 1 medium
• tomato (diced) 1 medium
• baby spinach (roughly chopped) 2 cups
• eggs 6 large
• fresh parsley (chopped) 2 tbsp
• dried oregano 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp

Let's cook

Step-by-step instructions

01

Step 1

Heat the oven to 400°F.

02

Step 2

Whisk the eggs, parsley, oregano, salt, and black pepper in a medium mixing bowl until well combined.

03

Step 3

Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes until softened.

04

Step 4

Add the tomato and spinach. Cook for 2 to 3 minutes until the spinach wilts and most of the excess moisture has cooked away.

05

Step 5

Pour the egg mixture evenly over the vegetables. Cook without stirring for 2 minutes, until the edges begin to set.

06

Step 6

Transfer the skillet to the oven and bake for 6 to 8 minutes, until the eggs are set in the center.

07

Step 7

Remove the skillet from the oven and let the frittata rest for 2 to 3 minutes.

08

Step 8

Slice into wedges and serve warm or at room temperature.

Kitchen notes