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Oven-baked Italian frittata with vegetables and cheese is versatile meal prep gold. A vegetarian high protein mediterranean dish ideal for family meals, clean eats, and freezer storage.
Preheat oven to 375°F (190°C) and position rack in center.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté onion and red bell pepper until softened, about 4–5 minutes.
Add spinach to the skillet and cook, stirring, until wilted and any excess moisture evaporates, 2–3 minutes. Remove from heat and cool slightly.
In a large bowl, whisk together eggs, ricotta, mozzarella, salt, pepper, and oregano until well beaten and combined.
Stir in the sautéed vegetables, then pour mixture evenly back into the skillet. Smooth the top with a spatula.
Bake uncovered for 22–25 minutes, until just set in the center and golden around the edges. Check doneness with a knife and avoid overbaking.
Let frittata rest in pan 8–10 minutes before slicing. Serve warm or at room temperature.
