Description
This Healthy Vegetable Frittata is a delicious and nutritious dish perfect for breakfast or brunch. Packed with colorful veggies and protein-rich eggs, it’s easy to make and can be customized with your favorite ingredients.
Ingredients
Scale
Eggs:
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
Vegetables:
- 1 cup baby spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup zucchini (diced)
- 1/4 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
Additional:
- 1/3 cup crumbled feta cheese (optional)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh herbs like parsley or basil (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Cook the vegetables: Heat olive oil in an oven-safe skillet, sauté red onion, bell pepper, and zucchini until slightly tender. Add spinach and cherry tomatoes, cook until spinach wilts slightly.
- Add the eggs: Pour the egg mixture over the vegetables in the skillet. Sprinkle feta cheese on top if using. Cook on the stovetop until edges begin to set.
- Bake: Transfer the skillet to the oven and bake for 12–15 minutes until eggs are fully set and the top is golden.
- Rest and serve: Remove from the oven, let rest for 5 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- Feel free to swap in any vegetables you have on hand, such as mushrooms, kale, or broccoli.
- This frittata can be served warm or cold and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 280mg
