Festive Frittata
Brighten your breakfast or brunch table with this colorful and nutritious Festive Frittata! Packed with vibrant veggies like red bell peppers, zucchini, cherry tomatoes, and fresh spinach, this egg-based dish is a flavorful celebration of wholesome ingredients. A hint of garlic and a topping of melty cheddar cheese add richness, while fresh parsley offers a burst of freshness. Perfectly cooked in an oven-safe skillet for a seamless stovetop-to-oven transition, this frittata is ready in just 35 minutes and serves up to four. Ideal for holiday mornings or casual gatherings, this versatile recipe is both comforting and elegant, suitable to serve warm or at room temperature. With its bold colors and hearty flavors, the Festive Frittata is sure to impress as a crowd-pleasing centerpiece!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 zucchini
- 1 cup fresh spinach
- 0.5 cup cherry tomatoes
- 2 cloves garlic
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Dice the red bell pepper and zucchini. Halve the cherry tomatoes. Mince the garlic. Chop the fresh parsley.
Heat the olive oil in an oven-safe skillet (10-inch) over medium heat.
Add the diced bell pepper and zucchini to the skillet. Sauté for 3-4 minutes, until the vegetables soften slightly.
Add the minced garlic and fresh spinach to the skillet. Cook for another 2 minutes, stirring often, until the spinach wilts and the garlic is fragrant.
Pour the egg mixture into the skillet, ensuring it spreads evenly over the vegetables.
Sprinkle the halved cherry tomatoes and shredded cheddar cheese evenly over the top of the egg mixture.
Cook the frittata on the stove over medium heat for 4-5 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and the top is golden.
Remove the skillet from the oven and let it cool for 5 minutes. Use a spatula to loosen the edges, then slice into wedges.
Garnish with freshly chopped parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 19.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 722 mg | 56% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1443 mg | 31% | |
*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.
