Baked Vegetable Frittata
Bursting with vibrant veggies, creamy eggs, and melted cheddar, this Baked Vegetable Frittata is the ultimate one-pan dish for a healthy and satisfying meal. Perfect for breakfast, brunch, or even a light dinner, this frittata packs fresh flavors from sautéed onion, red bell pepper, zucchini, baby spinach, and a sprinkle of fresh parsley. Its oven-baked simplicity ensures a fluffy texture without the fuss, while the golden, cheesy crust adds an irresistible finish. With just 15 minutes of prep time and customizable ingredients, this recipe is a deliciously wholesome option for feeding a crowd or meal-prepping for the week. Get ready to savor every bite of this nutritious and flavorful frittata!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 cups cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or similar baking dish with a small amount of olive oil.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the red bell pepper and zucchini to the skillet, and cook for an additional 5 minutes until the vegetables are tender.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
Transfer the cooked vegetables into the prepared baking dish, spreading them out evenly across the bottom.
Pour the egg mixture over the vegetables, ensuring it evenly covers them.
Sprinkle the shredded cheddar cheese on top of the egg and vegetable mixture.
Bake in the preheated oven for 25-30 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the frittata from the oven and let it cool for 5 minutes before garnishing with fresh parsley.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
