Ingredients
Scale
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup packed fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs and salt together in a bowl. Set aside.
- Heat the oil or butter in a 9-inch ovenproof skillet over medium heat.
- Add the onion and bell pepper and sauté for about 4 minutes, until softened.
- Add the spinach and cook for another minute, until wilted.
- Pour the eggs over the vegetables.
- Scatter the cherry tomatoes and shredded cheese evenly over the top.
- Transfer the skillet to the oven and bake for about 25 minutes, or until the eggs are set in the center.
- Let the frittata cool slightly, then slice into wedges and serve.
Notes
- Check your skillet: Make sure your skillet is ovenproof before putting it in the oven. If you’re unsure, check the manufacturer’s instructions rather than relying on wrapping the handle in foil.
- Watch the handle: The skillet handle will be extremely hot after baking. Use a potholder and keep it on the handle until the skillet has completely cooled.
- Don’t overbake: The frittata is ready when the center is set but still tender. It will continue cooking slightly as it cools.
- Broiler option: If using the broiler instead, place the skillet on the middle rack and broil until the eggs are set and the top is lightly golden, watching closely.
