Carrot and Zucchini Frittata
Brighten up your brunch table with this wholesome Carrot and Zucchini Frittata, a colorful, nutrient-packed twist on the classic egg dish. Made with fluffy eggs, freshly grated carrots and zucchini, savory Parmesan cheese, and aromatic garlic and onion, this frittata is the perfect balance of flavor and texture. Sautéed vegetables add a subtle sweetness, while a creamy egg mixture creates a luxuriously tender base. This quick and easy recipe, prepared in just 40 minutes, transitions seamlessly from stovetop to oven, delivering a perfectly golden, puffed finish. Garnished with fresh parsley, it’s beautiful enough for entertaining yet simple enough for a weeknight meal. Serve warm or at room temperature for a versatile dish that's perfect for breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 1 large carrot
- 1 medium zucchini
- 1 small onion
- 2 cloves garlic
- 0.5 cup parmesan cheese
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the carrot, then grate it using a box grater. Also grate the zucchini, and squeeze out any excess water using a clean kitchen towel.
Finely chop the onion and mince the garlic cloves. Chop the parsley and set it aside for garnish.
In a medium bowl, whisk the eggs and milk together until fully combined. Stir in the grated Parmesan cheese, salt, and pepper.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the grated carrot and zucchini, and cook for about 5 minutes, stirring occasionally, until the vegetables are tender and any excess moisture has cooked off.
Spread the vegetable mixture evenly across the skillet, then pour the egg mixture over the top. Tilt the pan slightly to ensure the eggs cover all the vegetables.
Cook the frittata on the stovetop for 3-4 minutes, allowing the edges to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with fresh parsley.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 25.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 846 mg | 65% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1519 mg | 32% | |
*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.
