Frittata Primavera
Brighten up your brunch table with this vibrant Frittata Primavera, a hearty yet wholesome recipe that’s bursting with fresh, seasonal vegetables. Packed with tender asparagus, juicy cherry tomatoes, zucchini, red bell peppers, and nutrient-rich spinach, this savory Italian-inspired dish is complemented by the creamy richness of Parmesan cheese and aromatic herbs like parsley and basil. Cooked to perfection in a single oven-proof skillet, this frittata transitions seamlessly from stovetop to oven, creating a golden, fluffy masterpiece in just 40 minutes. Perfect for a weekend breakfast, light lunch, or even meal prep, this colorful, veggie-packed frittata is a delicious and versatile way to celebrate the flavors of springtime.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 2 tablespoons olive oil
- 0.5 cups asparagus (trimmed and cut into 1-inch pieces)
- 0.5 cups cherry tomatoes (halved)
- 0.5 cups zucchini (thinly sliced)
- 0.25 cups red bell pepper (diced)
- 1 cups baby spinach (roughly chopped)
- 0.25 cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-proof skillet (10-inch works best) over medium heat.
Add the asparagus, zucchini, and red bell pepper to the skillet and sauté for 3-4 minutes, or until they begin to soften.
Stir in the cherry tomatoes and cook for another 2 minutes. Then add the chopped spinach and cook until wilted, about 1 minute.
Spread the vegetables evenly in the skillet and pour the whisked egg mixture over the top, ensuring it thoroughly coats the vegetables.
Sprinkle the grated Parmesan cheese, parsley, and basil evenly across the top of the egg mixture.
Cook the frittata on the stovetop over medium-low heat for 5-7 minutes, or until the edges start to set but the center is still slightly jiggly.
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 the frittata cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1543 mg | 514% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1059 mg | 81% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1570 mg | 33% | |
*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.
