This easy frittata recipe with caramelized onions, bell peppers, and creamy goat cheese comes together in under 30 minutes. It’s a quick, delicious meal perfect for breakfast, brunch, or dinner!
I’ve said it before, and I’ll say it again — frittatas are hands down one of the easiest, most versatile meals you can make. Whether it’s a weekend brunch, meal prep for the week, or a “what do I even make for dinner?” moment, this frittata recipe has you covered.
It’s packed with fresh veggies, creamy goat cheese, and fluffy eggs, all baked in one pan for minimal effort and maximum flavor. Plus, there’s no flipping required like an omelet, so it’s completely beginner-friendly! If you love egg-based dishes like my breakfast casserole, this frittata is going to be a new staple in your kitchen.
Why You’ll Love This Recipe
- Super simple – One pan, a few ingredients, and the oven does the rest.
- Perfect for meal prep – Make it ahead of time and enjoy an easy breakfast all week!
- Loaded with veggies – A great way to pack in greens without even thinking about it.
- Customizable – Swap the veggies, cheese, or even add in some protein like bacon, sausage, or even some tempeh bacon.
- Pairs well with everything – Serve it with a fresh salad, roasted potatoes, or avocado toast for a full meal.
Ingredients Needed for This Frittata Recipe
You only need a handful of simple, fresh ingredients to make this delicious frittata. Here’s what you’ll need:
- eggs – the base of the frittata! I use 10 large eggs for the perfect balance of fluffy texture and protein-packed goodness.
- milk – a little unsweetened almond milk keeps the frittata light and helps create that soft, custardy texture. Regular dairy milk works too!
- olive or avocado oil – for sautéing the veggies and preventing sticking.
- veggies – I love the combo of yellow onion, red bell pepper, garlic, and fresh spinach for a mix of sweetness, savoriness, and greens.
- cheese – chèvre (soft goat cheese) or boursin cheese add a creamy, tangy flavor that melts beautifully into the eggs.
- seasoning – a simple mix of sea salt, cracked black pepper, and fresh parsley brings out all the flavors.
Recipe Substitutions
I love this frittata recipe as written, but there’s always room to make it your own! Here are some easy swaps and variations to try:
- Dairy-free? Skip the cheese or swap it for a dairy-free alternative. Nutritional yeast can add a cheesy flavor without the dairy!
- Different cheese options: If you’re not a fan of goat cheese, feta, shredded cheddar, or even parmesan would work beautifully.
- Mix up the veggies: Bell peppers and spinach are great, but mushrooms, zucchini, asparagus, or kale would also be delicious. Use whatever you have on hand!
- No almond milk? Any milk works here! Try oat, cashew, or regular dairy milk if that’s what you have. Just be sure to use unsweetened milk!
- Lower calorie option: Swap some or all of the whole eggs for egg whites to lighten things up while keeping the protein. Or try my egg white frittata for a fully egg-white version!
How to Make a Frittata
Step 1: Add oil to ovenproof skillet over medium heat. Add the onion, ¼ tsp salt and a crack of pepper. Sauté until tender and golden, 8-10 minutes.
Step 2: Add the bell pepper and garlic to the skillet. Sauté for another 5 minutes.
Step 3: Add the spinach and cook for another minute, until just wilted.
Step 4: Crack the eggs into a large bowl, add milk, remaining salt and a crack of pepper. Whisk well until combined.
Step 5: Pour the eggs into the skillet and use a spatula/spoon to press the vegetables down into the egg mixture so that the eggs cover the veggies completely.
Step 6: Crumble the goat cheese over the top, then place the pan in the preheated oven and bake until the middle is set and top is lightly golden, about 10-12 minutes. Cut into 4 wedges and serve warm with fresh parsley.
Brittany’s Recipe Tips!
- Sauté the veggies first: This helps release excess moisture and prevents a soggy frittata. No one wants watery eggs!
- Don’t overcook: The frittata is done when the center is just set. It will continue to cook slightly as it rests, so take it out before it gets too firm.
- Let it cool before slicing: Giving the frittata a few minutes to rest before cutting allows it to set and hold its shape.
How to Serve Frittata
How to Make Ahead & Store Leftovers
Make ahead – Want to make mornings easier? Chop the veggies the night before and store them in the fridge. You can also whisk the eggs and milk together ahead of time so all that’s left to do is sauté and bake!
Refrigerate – Store leftover frittata slices in an airtight container in the fridge for up to 4 days. Let them cool before storing to prevent condensation.
Reheat – Warm up slices in the microwave for about 30 seconds or in a skillet over low heat for a few minutes until heated through. You can also pop them in the air fryer at 300ºF for a few minutes to get the edges crispy again!
Freeze – If you want to keep leftovers longer, freeze individual slices in an airtight container for up to 2 months. Let them thaw in the fridge overnight before reheating.
Frequently Asked Questions
A frittata is like an omelet’s laid-back cousin. It’s cooked slowly, often finished in the oven, and the fillings are mixed right into the eggs instead of folded in. Plus, it’s great for meal prep!
A cast-iron skillet works best because it goes from stovetop to oven seamlessly. If you don’t have one, use an oven-safe nonstick pan or bake the frittata in a greased baking dish.
The center should be just set (no jiggle!) and lightly golden on top. A toothpick inserted in the middle should come out clean. If you’re unsure, give it another minute in the oven to be safe!
More Egg Recipes to Try
Be sure to check out all of the breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
Preheat the oven to 400ºF.
Add oil to ovenproof skillet (I used a 10 inch cast iron) over medium heat. Add the onion, ¼ tsp salt and a crack of pepper. Sauté until tender and golden, 8-10 minutes. Add the bell pepper and garlic and sauté for another 5 minutes. Add the spinach and cook for another minute, until just wilted.
Crack the eggs into a large bowl, add milk, remaining salt and a crack of pepper and beat well with a whisk. Pour the beaten eggs into the skillet and use a spatula/spoon to press the vegetables down into the egg mixture so that the eggs cover the veggies completely.
Crumble the chèvre over the top, then place the pan in the oven and bake until the middle is set and top is lightly golden, about 10-12 minutes
Cut into 4 wedges and serve warm with fresh parsley.
- Storing: Store leftover frittata slices in an airtight container in the fridge for up to 4 days. Let them cool before storing to prevent condensation.
- Reheating: Warm up slices in the microwave for about 30 seconds or in a skillet over low heat for a few minutes until heated through. You can also pop them in the air fryer at 300ºF for a few minutes to get the edges crispy again!
- Freezing: If you want to keep leftovers longer, freeze individual slices in an airtight container for up to 2 months. Let them thaw in the fridge overnight before reheating.
Serving: 1/4 of recipe | Calories: 273kcal | Carbohydrates: 6g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 525mg | Sodium: 691mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on June 2, 2015 and republished on March 3, 2025.
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