Sarah’s Suppertime Veggie and Cheese Frittata
Prep Time
15 minutes
Cook Time
20 minutes
4 servings


1 cup (250 ml) chopped veggies such as mushrooms and tomato and bell peppers
1 handful (large) fresh spinach
6 (large) eggs
1/3 cup (75 ml) skim or 1% milk
1/2 cup (125 ml) cheddar cheese, grated
2 tsp (10 ml) butter for sautéing
1 tsp (5 ml) each Salt and pepper


  1. Preheat oven to 400 F.
  2. In medium sized bowl, combine eggs, milk, grated cheese, salt and pepper until well mixed. Set aside.
  3. On stove, heat butter over medium heat in medium sized skillet
  4. Add chopped veggies and sauté for 3-5 minutes until tender. Add fresh spinach and cook until just wilted- do not over-cook veggies.
  5. Add egg mixture to pan and gently disperse veggies evenly within egg mixture. Cook for about 5 minutes, until egg mixture is cooked along edges. Transfer to oven, uncovered, for 15-20 minutes or until frittata is firm (not runny) in centre.
  6. Remove pan from oven and allow to cool. Remember to always cover the handle with an oven mitt (it’s steaming hot!).
  7. Cut and serve on top of whole grain toast and pair with salsa or a salad.