Vegetable Frittata Squares

1. 1
   prep

   Preheat the oven and prep the pan.

   Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish lightly with olive oil.

2. 2
   saute · ~5 min

   Sauté the vegetables.

   1.Heat olive oil in a skillet over medium heat.

   2.Add chopped onion and diced bell pepper. Cook until softened, about 3 to 4 minutes.

   3.Add the chopped spinach and stir until just wilted, about 1 minute. Remove from heat.

   TIPDon't overcook the spinach — it will continue to cook in the oven.
3. 3
   mix · ~2 min

   Whisk the egg mixture.

   1.In a large mixing bowl, crack the 8 eggs.

   2.Add the milk, salt, and black pepper.

   3.Whisk vigorously until the mixture is uniform and slightly frothy.

   TIPWhisking until frothy helps create a lighter, fluffier frittata.
4. 4
   assemble · ~1 min

   Combine and transfer to the baking dish.

   1.Spread the sautéed vegetables evenly across the bottom of the greased baking dish.

   2.Sprinkle the shredded cheddar cheese over the vegetables.

   3.Pour the egg mixture evenly over the top.

   TIPGently tap the dish on the counter to release any air bubbles trapped under the vegetables.
5. 5
   bake · ~25 min

   Bake the frittata.

   Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the eggs are set in the center and the top is lightly golden.

   TIPThe frittata is done when the center no longer jiggles and a knife inserted in the middle comes out clean.
6. 6
   rest · ~5 min

   Cool and slice into squares.

   Let the frittata rest in the pan for 5 minutes. Run a knife around the edge, then slice into 8 even squares and serve.

   TIPResting helps the frittata firm up for clean, neat squares.

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