One-Pan Cheesy Veggie Frittata

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An easy, nutritious one-pan frittata packed with seasonal vegetables and melted cheese. This American-inspired recipe (vegetarian), ready in about 30 minutes, combines olive oil, red bell pepper, zucchini into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 diced red bell pepper and 1 diced zucchini, sauté for 5 minutes until tender.
  2. Step 2: Stir in 2 cups chopped baby spinach and cook for 1-2 minutes until wilted.
  3. Step 3: In a bowl, whisk together 8 large eggs, 1/4 cup whole milk, 3/4 tsp kosher salt, and 1/2 tsp black pepper until smooth.
  4. Step 4: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1 cup shredded cheddar cheese on top.
  5. Step 5: Transfer skillet to the oven and bake for 15-18 minutes until eggs are set and the cheese is melted and golden.
  6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley, slice, and serve warm for a wholesome start to the day.

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