Skillet Egg and Veggie Bake

Name: Skillet Egg and Veggie Bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 eggs (large); 0.25 cup milk; 0.25 cup Parmesan cheese (grated); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon olive oil; 0.5 cup yellow onion (chopped); 1 cup fresh spinach (chopped); 0.5 cup cherry tomatoes (diced); 1 tablespoon fresh basil (chopped); 2 slice rustic bread (toasted); 2 cup mixed green salad; 2 tablespoon Italian dressing

A fluffy, savory frittata loaded with fresh vegetables and cheese, baked until golden in a skillet. Served with toasted rustic bread and a light green salad for a balanced and quick Italian-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $3.50/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
High-Protein

Ingredients

6 eggs (large)
0.25 cup milk
0.25 cup Parmesan cheese (grated)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon olive oil
0.5 cup yellow onion (chopped)
1 cup fresh spinach (chopped)
0.5 cup cherry tomatoes (diced)
1 tablespoon fresh basil (chopped)
2 slice rustic bread (toasted)
2 cup mixed green salad
2 tablespoon Italian dressing

Instructions

Preheat your oven broiler.
In a medium bowl, whisk together the eggs, milk, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Heat the olive oil in an oven-safe 8-inch skillet over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened.
Stir in the chopped spinach and diced cherry tomatoes. Cook for 2-3 minutes, until the spinach has wilted and most of the liquid has evaporated.
Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop for 3-4 minutes, without stirring, until the edges begin to set.
Transfer the skillet to the preheated broiler. Broil for 2-4 minutes, or until the frittata is set in the center and lightly golden brown on top. Keep a close eye on it to prevent burning.
Remove from oven, sprinkle with fresh basil, and let rest for a few minutes before slicing.
While the frittata rests, toss the mixed green salad with Italian dressing. Toast the rustic bread.
Serve the skillet egg and veggie bake with toasted rustic bread and the green salad.

Notes

Any firm, quick-cooking vegetables like bell peppers or zucchini can be used in place of, or in addition to, the spinach and tomatoes.

Nutrition (per serving)

Calories: 485
Protein: 31.8 g
Carbohydrates: 44.5 g
Fat: 23.1 g
Fiber: 7.3 g
Sodium: 980 mg
Saturated Fat: 7.8 g
Sugar: 7.1 g
Cholesterol: 590 mg