One-Pan Veggie Frittata

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

This American recipe (vegetarian), ready in about 30 minutes, combines large eggs, milk, and salt 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 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chopped bell pepper
• 1/2 cup chopped zucchini
• 1 cup chopped spinach
• 1/2 cup shredded cheddar cheese
• 1 clove minced garlic

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Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and lightly frothy.
2. Step 2: Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
3. Step 3: Add 1/2 cup chopped bell pepper and 1/2 cup chopped zucchini to the skillet. Cook for 4-5 minutes until vegetables are tender.
4. Step 4: Stir in 1 cup chopped spinach and cook for 1-2 minutes until wilted. Pour the egg mixture evenly over the vegetables.
5. Step 5: Sprinkle 1/2 cup shredded cheddar cheese evenly on top. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is set and the top is lightly golden.
6. Step 6: Remove from oven and let cool for 5 minutes before slicing and serving.