Description
This Savory Vegetable Frittata is a wholesome, colorful dish that’s perfect for breakfast, brunch, or even a light dinner. Loaded with fresh vegetables and melted cheese, it’s baked to golden perfection in just one skillet. It’s easy to make, naturally gluten-free, and endlessly customizable!
Ingredients
Units
Scale
Eggs:
- 8 large eggs
Milk:
- 1 cup milk
Vegetables:
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1 medium onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
Cheese:
- 1 cup shredded cheese (cheddar or feta)
Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Others:
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional, like parsley or basil)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Whisk Eggs and Milk: In a large bowl, whisk together the eggs and milk until smooth. Add salt and pepper.
- Sauté Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add onions and bell pepper. Sauté for 5 minutes until soft. Add zucchini and spinach, and cook for another 2–3 minutes.
- Add Tomatoes: Stir in cherry tomatoes and cook for 1 more minute.
- Combine with Eggs: Pour the egg mixture over the sautéed veggies in the skillet. Stir gently to evenly distribute everything.
- Top with Cheese: Sprinkle shredded cheese evenly over the top.
- Cook on Stovetop: Let the frittata cook on the stove for about 5 minutes, until the edges start to set.
- Bake: Transfer the skillet to the oven. Bake for 20–25 minutes, or until the center is set and the top is golden.
- Cool: Remove from the oven and let it cool for 5–10 minutes before slicing.
- Serve: Cut into wedges and serve warm. Garnish with fresh herbs if desired.
Notes
- Use any veggies you have on hand—mushrooms, broccoli, or kale work well.
- This recipe is great for meal prep. Leftovers can be stored in the fridge for up to 3 days.
- For dairy-free, use plant-based milk and skip or sub the cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
