Frittata Recipe

Preheat the oven to 375 degrees F.

Heat the olive oil and butter in a large oven-safe skillet set over medium heat. Add the sliced onion and cook, stirring often, until soft, golden, and lightly caramelized, about 12 to 15 minutes.

Add the diced bell pepper and broccoli florets. Cook for 4 to 6 minutes, stirring occasionally, until the broccoli is bright green and just beginning to soften.

Add the spinach and cook for 30 to 60 seconds, or just until wilted.

In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and garlic powder until smooth and well combined. Stir in ½ cup of sharp cheddar cheese, chives, and parsley.

Spread the vegetables into an even layer in the skillet. Pour the egg mixture evenly over the vegetables.

Let the frittata cook on the stovetop over medium-low heat for 2 to 3 minutes, or until the edges begin to set.

Sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is just set.

Remove from the oven and let rest for 5 minutes before slicing and serving.