By Kate Duellman
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat the olive oil and 1 tablespoon of butter in an oven-proof skillet over medium heat.
Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes until the onion is translucent.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted.
Spread the vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the cooked vegetables.
Sprinkle the bread crumbs and grated cheddar cheese evenly on top of the egg mixture.
Dot with the remaining butter and cook on the stovetop until the edges begin to set, about 3 minutes.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center.
Remove the frittata from the oven and let it cool for a few minutes before slicing.
Garnish with chopped fresh parsley and serve warm.
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This Breakfast Vegetarian Brunch recipe is ready in 25 minutes and features eggs, milk, bread crumbs and other delicious ingredients. Contains 330 calories total.
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat the olive oil and 1 tablespoon of butter in an oven-proof skillet over medium heat.
Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes until the onion is translucent.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted.
Spread the vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the cooked vegetables.
Sprinkle the bread crumbs and grated cheddar cheese evenly on top of the egg mixture.
Dot with the remaining butter and cook on the stovetop until the edges begin to set, about 3 minutes.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center.
Remove the frittata from the oven and let it cool for a few minutes before slicing.
Garnish with chopped fresh parsley and serve warm.
Calories per Serving: 330
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