Description
This Healthy Vegetable Frittata is a delightful and nutritious dish perfect for breakfast or brunch. Packed with colorful veggies and protein-rich eggs, it’s a versatile recipe that can be enjoyed warm or cold.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta or shredded cheese of choice (optional)
- Fresh herbs like parsley or basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Sauté the vegetables: In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and bell pepper until softened. Add zucchini and cook briefly. Stir in spinach until wilted.
- Add egg mixture: Pour the egg mixture over the vegetables in the skillet. Top with cherry tomatoes and cheese, if using.
- Cook in the oven: Cook on the stovetop briefly, then transfer the skillet to the oven. Bake until set.
- Serve: Let cool slightly, garnish with herbs, slice, and serve warm or at room temperature.
Notes
- This frittata is great for meal prep and can be enjoyed warm or cold.
- Feel free to swap in seasonal vegetables or use egg whites for a lower-fat option.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 285mg
