Description
This delicious vegetable frittata is packed with nutrients from fresh vegetables and is perfect for breakfast or brunch.
Ingredients
Scale
- 6–8 large eggs
- 1/4 cup milk or light cream
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
- 1/2 cup chopped spinach or kale
- 1/2 cup diced bell peppers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped onions
- 1 clove garlic, minced
- 1/2 cup chopped zucchini or broccoli
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and chop all vegetables evenly.
- Sauté onions and garlic in olive oil over medium heat until fragrant.
- Add bell peppers, zucchini, and other firm vegetables first. Cook for 3–5 minutes, then stir in spinach and tomatoes.
- In a bowl, whisk eggs with milk, salt, pepper, and cheese until just combined.
- Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute evenly.
- Cook on low heat for 3–5 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes until the center is set and the top is golden.
- Remove from the oven, let cool for 5 minutes, slice, and serve warm.
Notes
- This frittata can be customized with any vegetables you have on hand.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 300mg