Description
A delicious and easy vegetable frittata bursting with fresh flavor, perfect for breakfast, brunch, or a light dinner. This versatile dish uses simple ingredients and a straightforward method to create a satisfying meal.
Ingredients
Scale
- 8 large eggs
- ¼ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 cup diced bell peppers
- 1 medium zucchini, sliced
- 2 cups baby spinach, packed
- 1 cup cherry tomatoes, halved
- ½ medium red onion, diced
- ½ cup grated cheese (Parmesan or cheddar)
- ¼ cup fresh herbs (parsley or basil), for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 10-inch ovenproof skillet.
- Sauté diced red onion and bell peppers in olive oil over medium heat until softened, about 4 minutes.
- Add sliced zucchini and cook until tender and lightly golden, about 3 more minutes.
- Fold in baby spinach and halved cherry tomatoes. Stir until spinach wilts and tomatoes soften, about 2 minutes.
- In a bowl, whisk together eggs, milk or cream, salt, and pepper until frothy.
- Pour the egg mixture evenly over the vegetables in the skillet. Let it set undisturbed on the stovetop for 1 minute.
- Bake in the preheated oven for 15-18 minutes, until puffed, golden on top, and the center is just set.
- Sprinkle with grated cheese and fresh herbs before serving.
Notes
- Use fresh, free-range eggs for the best flavor and texture.
- Don’t overcook the vegetables before adding the eggs.
- Whisk eggs thoroughly for a light and fluffy frittata.
- Ensure vegetables are evenly distributed for consistent cooking.
- Remove from oven when the center is set but still slightly jiggly.
- This frittata is naturally gluten-free and vegetarian.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Oven-baked, Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 300 mg