Cheesy Egg Frittata

Cheesy Egg Frittata turns simple eggs and colorful vegetables into a thick, golden breakfast that slices beautifully. Tender spinach, sweet red bell pepper, and sautéed onion bring freshness to every bite. Meanwhile, sharp cheddar and Parmesan create plenty of rich, savory flavor.

A little sour cream keeps the center tender without making the frittata heavy. Dijon mustard and smoked paprika add subtle depth, while fresh chives and parsley brighten everything beautifully.

This easy baked frittata feels special enough for brunch but practical enough for weekday meal prep. Serve it warm with toast, fruit, roasted potatoes, or a crisp green salad. The leftovers also reheat beautifully, which makes busy mornings feel much easier. Sometimes a pan of cheesy eggs waiting in the refrigerator is exactly the kind of planning we can manage.

Recipe Yield: 6 servings

INGREDIENTS

10 large eggs
3 packed cups baby spinach, roughly chopped
1 small red bell pepper, diced
1 1/4 cups shredded sharp cheddar cheese, divided
1/4 cup finely grated Parmesan cheese
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 cup whole milk
2 tbsp full-fat sour cream
2 tsp unsalted butter, softened
1 tbsp extra-virgin olive oil
1 tsp Dijon mustard
3/4 tsp kosher salt, divided
1/4 tsp black pepper
1/4 tsp smoked paprika
2 tbsp chopped fresh chives, divided
1 tbsp chopped fresh parsley, divided

INSTRUCTIONS

1. Preheat and prepare:
Preheat the oven to 375°F (190°C). Generously grease an 8-inch square baking dish with the softened butter.

2. Soften the vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and 1/4 tsp salt. Cook for 6–7 minutes, until tender but not browned.

3. Add the spinach:
Stir in the garlic and cook for 30 seconds. Add the spinach and cook for 1–2 minutes, until wilted and no liquid remains. Remove from the heat and cool for 5 minutes.

4. Prepare the egg mixture:
Whisk the milk, sour cream, Dijon mustard, remaining salt, pepper, and smoked paprika until smooth. Add the eggs and whisk just until evenly combined.

5. Assemble the frittata:
Stir in 1 cup cheddar, Parmesan, cooked vegetables, and most of the chives and parsley. Pour into the prepared dish and sprinkle with the remaining cheddar.

6. Bake until set:
Bake for 32–38 minutes, until the edges are lightly golden and the center has no visible liquid egg. A thermometer inserted into the center should register 160°F (71°C).

7. Rest and serve:
Rest for 10 minutes before slicing. Sprinkle with the reserved chives and parsley, then serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Remove excess vegetable moisture: Cook the spinach until the skillet looks dry. Trapped liquid can create watery pockets inside the frittata.
• Blend the dairy first: Whisking the sour cream with the milk before adding the eggs prevents small white lumps and creates a smoother texture.
• Whisk gently: Mix the eggs only until evenly combined. Excessive whisking can make a baked frittata puff dramatically and then turn spongy.
• Check before overbaking: Begin checking around 30 minutes since baking dishes vary. The center should be set but still tender, not deeply browned or dry.
• Store and reheat gently: Refrigerate cooled slices in an airtight container for up to 4 days. Reheat covered in a 300°F oven until warmed through, so the eggs stay tender.