Description
A healthy and colorful vegetable frittata packed with fresh vegetables and eggs, perfect for breakfast or brunch. This easy recipe combines a medley of sautéed vegetables with whisked eggs and cheese, baked to a light golden perfection. Serve it warm or at room temperature for a nutritious meal that can also be made ahead for convenience.
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
Add-Ins
- 1/4 cup crumbled feta or shredded cheese of choice (optional)
- Fresh herbs like parsley or basil for garnish (optional)
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and a little frothy. Set this mixture aside while you prepare the vegetables.
- Sauté the vegetables: Heat the olive oil in an oven-safe skillet (8–10 inches) over medium heat. Add the diced onion and red bell pepper, cooking them for 3–4 minutes until they soften and become fragrant.
- Add zucchini and spinach: Stir in the diced zucchini and cook for another 2–3 minutes. Then add the chopped spinach and cook until it wilts, about 1 minute, stirring occasionally.
- Combine eggs and vegetables: Pour the prepared egg mixture evenly over the sautéed vegetables in the skillet. Gently stir to mix the eggs with the vegetables without disturbing them too much.
- Add toppings and start cooking: Distribute the halved cherry tomatoes and optional cheese evenly over the top. Cook the frittata on the stovetop for 2–3 minutes until the edges start to set.
- Bake to finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–12 minutes until the center is just set and the top is lightly golden.
- Serve: Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs if desired, then slice and serve warm or at room temperature.
Notes
- This frittata is excellent for meal prep and tastes great served warm or cold.
- Feel free to swap in your favorite seasonal vegetables to customize the flavor and texture.
- Using egg whites or reducing cheese can make this recipe lower in fat.
- Ensure the skillet you use is oven-safe to safely transfer from stovetop to oven.
- You can omit cheese or use a dairy-free alternative to suit dietary preferences.
