Description
This Healthy Vegetable Frittata is a delicious, nutritious, and easy-to-make breakfast or brunch option. Packed with fresh vegetables like bell pepper, zucchini, spinach, and cherry tomatoes, it’s combined with eggs and cheese to create a protein-rich, wholesome meal. Baked to perfection, this Mediterranean-inspired frittata is perfect for a light, low-carb, and gluten-free dish that can be enjoyed any day of the week.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
Cheese and Garnish
- 1/2 cup shredded mozzarella or feta cheese
- Fresh parsley for garnish
Instructions
- Prepare Oven and Egg Mixture: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until fully combined.
- Sauté Vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion, red bell pepper, and zucchini, cooking for about 4 to 5 minutes until the vegetables soften.
- Add Spinach: Stir the baby spinach into the skillet and cook until it wilts, which should take about 1 to 2 minutes.
- Combine Egg Mixture and Vegetables: Pour the egg mixture evenly over the sautéed vegetables in the skillet, making sure everything is evenly coated.
- Add Tomatoes and Cheese: Scatter the halved cherry tomatoes and shredded mozzarella or feta cheese evenly over the top of the egg and vegetable mixture.
- Initial Cooking on Stove: Cook the frittata on the stovetop for 2 to 3 minutes, allowing the edges to begin setting but the center to remain slightly loose.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the frittata is puffed and set in the center.
- Cool and Garnish: Remove the frittata from the oven and let it cool slightly for 5 minutes. Garnish with fresh parsley before slicing and serving.
Notes
- You can substitute other vegetables such as mushrooms, broccoli, or asparagus according to your preference or availability.
- For extra protein, add diced cooked turkey or chicken to the vegetable mixture before pouring in the eggs.
- Use either regular milk or unsweetened almond milk for a dairy-free option.
- Ensure to use an oven-safe skillet to transfer from stovetop to oven safely.
- Leftovers can be refrigerated and enjoyed cold or reheated later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop and Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg
