Brunch Vegetable Frittata
Start your morning right with this vibrant and wholesome Brunch Vegetable Frittata—a perfect blend of fluffy eggs, sautéed vegetables, and melty cheese that's baked to golden perfection. Packed with a medley of nutrient-rich ingredients like red bell peppers, zucchini, baby spinach, and two kinds of cheese (cheddar and Parmesan), this frittata delivers a satisfying, flavor-packed bite. The simplicity of using an oven-safe skillet means you can seamlessly transition from stovetop to oven for a fuss-free meal in just 40 minutes. Ideal for a leisurely weekend brunch, it’s equally delicious served warm or at room temperature, garnished with fresh parsley for an herbaceous finish. This recipe is not only easy to prepare but also customizable—swap in your favorite veggies or cheeses to make it your own! Perfect for serving a group or meal-prepping ahead, this crowd-pleaser is guaranteed to elevate any breakfast or brunch table.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups baby spinach
- 2 cloves, minced garlic
- 0.5 cups shredded cheddar cheese
- 0.25 cups grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat a large oven-safe skillet over medium heat and add olive oil.
Once the oil is hot, add the diced onions and cook until soft, about 3-4 minutes.
Add the diced red bell pepper and zucchini to the skillet and cook for another 3-4 minutes, until the vegetables are tender.
Stir in the baby spinach and minced garlic, cooking until the spinach is wilted, about 1-2 minutes.
Spread the cooked vegetables evenly across the surface of the skillet.
Pour the egg mixture over the vegetables, tilting the pan gently to ensure it spreads evenly.
Sprinkle the shredded cheddar cheese and Parmesan cheese evenly on top.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the eggs are set and the top is golden.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with chopped parsley, slice into wedges, and serve warm.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 345 mg | 7% | |
*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.
