Frittata Mama's Weeknight Special

Whip up comfort and convenience with 'Frittata Mama's Weeknight Special,' a hearty and wholesome dish perfect for busy evenings. This oven-baked frittata combines fluffy eggs and a splash of heavy cream with a medley of vibrant vegetables—like sweet red bell peppers, tender zucchini, and nutrient-packed baby spinach—sautéed to perfection with garlic and spices. A generous blend of melty Parmesan and sharp cheddar cheese forms a golden, irresistible crust, while a touch of paprika adds depth to every bite. Ready in just 35 minutes, this one-pan recipe simplifies cleanup and makes a versatile meal that can be served warm or at room temperature. Garnish with fresh parsley for a pop of color and pair with a crisp green salad or crusty bread for an effortless dinner solution. With its quick prep time, fresh flavors, and family-friendly appeal, this frittata is the ultimate weeknight dinner star!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cups heavy cream
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups baby spinach
• 2 cloves garlic, minced
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons paprika
• 0.5 cups grated Parmesan cheese
• 0.5 cups shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs and heavy cream until smooth and well combined. Set aside.

Step 3

Heat olive oil in a cast iron skillet or oven-safe nonstick skillet over medium heat.

Step 4

Add the diced onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened.

Step 5

Stir in the diced zucchini and cook for another 3 minutes, until just tender.

Step 6

Add the baby spinach and minced garlic to the skillet. Cook for 1-2 minutes, stirring, until the spinach wilts and the garlic is fragrant.

Step 7

Season the vegetable mixture with salt, black pepper, and paprika. Stir to combine.

Step 8

Evenly spread the vegetables in the skillet, then pour the egg and cream mixture over the top. Gently shake the skillet to distribute the eggs evenly.

Step 9

Sprinkle the grated Parmesan cheese and shredded cheddar cheese evenly over the surface.

Step 10

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the top is golden brown.

Step 11

Remove the skillet from the oven and let it cool for 5 minutes before slicing into wedges.

Step 12

Garnish with fresh parsley, if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	(851.2g)

Amount per serving	% Daily Value*
Calories	1278.3

Total Fat 98.9g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1588mg	0%
Sodium 2470.8mg	0%
Total Carbohydrate 22.1g	0%
Dietary Fiber 4.4g	0%
Total Sugars 10.3g
Protein 70.6g	0%

Vitamin D 328IU	0%
Calcium 750.7mg	0%
Iron 9.1mg	0%
Potassium 1333.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 22.4%

Carbs: 7.0%