About this recipe

A golden, oven-finished Italian egg dish loaded with sautéed vegetables and melted cheese. This classic frittata comes together in one skillet — started on the stovetop and finished under the broiler for a perfectly set, lightly puffed top. It's hearty, endlessly adaptable, and on the table in under 30 minutes.

Instructions

1. 1

   Position an oven rack about 6 inches from the broiler element and preheat the broiler to ^[high]. In a large mixing bowl, whisk together the eggs, milk, fine sea salt, and black pepper until smooth and slightly frothy, about 1 minute. Stir in half the cheddar cheese (about ⅓ cup) and set aside.

2. 2

   Heat the extra-virgin olive oil in a skillet over ^[medium heat]. Add the yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 5–6 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the baby spinach and stir until just wilted, about 1 minute.

3. 3

   Spread the vegetables in an even layer across the bottom of the skillet. Pour the egg mixture evenly over the top. Cook undisturbed over ^[medium-low heat] until the edges are set and the center is still slightly jiggly, about 5–6 minutes.

4. 4

   Scatter the remaining cheddar cheese over the top of the frittata. Transfer the skillet to the broiler and broil until the top is golden, puffed, and fully set in the center, about 2–3 minutes. Watch closely — broilers vary. Remove from the oven and let rest for 2 minutes.

5. 5

   Run a spatula around the edges to loosen. Slice into wedges directly in the pan, garnish with fresh parsley, and serve warm.