Fritatta
Elevate your brunch game with this vibrant and savory Frittata recipe! Packed with protein-rich eggs, fresh vegetables like red bell pepper, zucchini, and baby spinach, and a layer of melty cheddar cheese, this dish is as nutritious as it is satisfying. Cooked in an oven-safe skillet, the frittata gets its perfectly golden finish from a quick bake in the oven, bringing out all the flavors of the sautéed veggies and aromatic garlic. Garnished with a sprinkle of fresh parsley, this versatile dish can be served warm or at room temperature, making it perfect for any meal of the day. Ready in just 35 minutes and yielding enough for four hearty servings, this easy-to-make frittata is ideal for a wholesome breakfast, a light lunch, or even a simple dinner.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe skillet (such as a cast-iron skillet) over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the red bell pepper and zucchini, cooking for an additional 3-4 minutes until slightly tender.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Toss in the baby spinach and cook for 1-2 minutes until wilted.
Spread the vegetables evenly across the skillet and pour the egg mixture over the top, making sure it covers all the vegetables.
Sprinkle the shredded cheddar cheese evenly over the mixture.
Let the frittata cook on the stovetop for 3-4 minutes, without stirring, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set in the center.
Carefully remove the skillet from the oven (use oven mitts as the handle will be very hot).
Allow the frittata to cool for 5 minutes before slicing into wedges.
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 18.0 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 800 mg | 62% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1663 mg | 35% | |
*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.
