Classic Vegetable Egg Frittata
The Classic Vegetable Egg Frittata is a versatile, protein-packed dish that's perfect for breakfast, brunch, or a light dinner. This recipe blends wholesome ingredients like fluffy eggs, vibrant red bell peppers, tender zucchini, and nutrient-rich spinach for a colorful and nutritious base. A touch of heavy cream adds creaminess, while grated Parmesan cheese melts into a golden, savory topping. Infused with aromatic fresh basil and cooked to perfection in the oven, this frittata is both elegant and easy to make. Ready in under 40 minutes, it’s an ideal choice for those seeking a quick, healthy meal that celebrates fresh vegetables and simple ingredients. Perfect for meal prep, this frittata serves up a slice of comfort with every bite!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup heavy cream
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 2 cups spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined and slightly frothy.
Heat the olive oil in an oven-safe non-stick skillet over medium heat.
Add the diced red bell pepper and zucchini slices to the skillet and sauté for about 5 minutes, until they start to soften.
Add the spinach to the skillet and continue cooking for another 2-3 minutes, stirring occasionally, until the spinach wilts.
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring the eggs cover the vegetables evenly.
Sprinkle the grated Parmesan cheese evenly over the top of the eggs and vegetables.
Cook on the stove over medium heat for about 5 minutes, until the edges start setting but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Remove from the oven and let it cool for a few minutes. Sprinkle the fresh basil on top before cutting into wedges and serving.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 750 mg | 58% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1500 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.
