Looking for a simple, healthy, and absolutely delicious dish you can make in under an hour? This Baked Spinach and Veggie Frittata is packed with wholesome vegetables, protein-rich eggs, and melty mozzarella cheese. It’s perfect for breakfast, brunch, or a light lunch or dinner. With minimal prep and maximum flavor, this oven-baked frittata is a favorite in any season—especially when you’re craving something satisfying and nutritious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Cuisine: Mediterranean-inspired
Ingredients
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Olive oil (for sautéing and greasing)
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1 onion, chopped
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1 red bell pepper, chopped
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3 garlic cloves, chopped
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1 bunch of fresh spinach, washed and chopped
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6 eggs
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Salt, to taste
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Pepper, to taste
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100 g (3.5 oz) mozzarella, grated
Sauté the Vegetables
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for about 4–5 minutes until softened and fragrant. Stir in the garlic and cook for 1 more minute until aromatic.
Add the chopped spinach to the skillet and cook for another 1–2 minutes until wilted. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
Prepare the Egg Mixture
In a large mixing bowl, crack the eggs. Add a pinch of salt and pepper and whisk well until fully beaten.
Stir in about one-third of the grated mozzarella cheese into the egg mixture. This helps create a creamy interior once baked.
Combine the Mixture
Add the sautéed vegetables into the egg and cheese mixture. Stir gently until all ingredients are evenly combined.
Prepare the Baking Dish
Preheat your oven to 180°C (350°F). Lightly grease a baking dish (8–9 inch round or square) with olive oil, spreading it well across the bottom and sides.
Assemble the Frittata
Pour the egg and vegetable mixture into the greased baking dish. Spread evenly.
Sprinkle the remaining mozzarella over the top of the frittata to create a golden, cheesy crust.
Bake
Place the dish in the preheated oven and bake for 30 minutes, or until the frittata is set in the center and the top is lightly golden. A knife inserted in the center should come out clean.
Cool and Serve
Let the frittata cool for 5–10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
