Classic Vegetable Frittata
Brighten up your morning routine or impress at brunch with this Classic Vegetable Frittata—an easy-to-make, protein-packed dish bursting with vibrant flavors and colors. Made with a medley of fresh vegetables like red bell peppers, zucchini, and baby spinach, and complemented by the creamy richness of sharp cheddar cheese, this frittata is both wholesome and satisfying. With a prep time of just 15 minutes, it’s an ideal choice for busy days or lazy weekends alike. Baked to fluffy perfection and garnished with fresh parsley, this oven-finished frittata is not only effortless but also versatile, perfect for breakfast, lunch, or dinner. Enjoy it on its own or paired with a crisp side salad for a balanced, nutritious meal. Keywords: vegetable frittata recipe, easy brunch ideas, healthy egg-based dish, oven-baked 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
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 0.5 medium, diced yellow onion
- 1 small, sliced zucchini
- 2 cups baby spinach
- 0.5 cups, shredded sharp cheddar cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well blended. Set aside.
Heat olive oil in a large oven-safe skillet over medium heat.
Add the diced red bell pepper and onion to the skillet. Cook until the vegetables begin to soften, about 5 minutes.
Add the sliced zucchini to the skillet and continue to cook for an additional 3 minutes.
Stir in the baby spinach and cook until it wilts, about 2 minutes.
Spread the cooked vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, tilting the pan as needed to ensure even coverage.
Sprinkle the shredded cheddar cheese evenly over the top of the eggs and vegetables.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and slightly golden on top.
Once cooked, remove the frittata from the oven and let it cool for 5 minutes.
Garnish with freshly chopped parsley, slice into wedges, and serve warm.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 21.4 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 813 mg | 63% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1371 mg | 29% | |
*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.
