Fritty Frittata
Brighten up your breakfast or brunch table with the irresistibly colorful and savory "Fritty Frittata"! This easy-to-make, oven-baked frittata is packed with fresh, wholesome vegetables like sautéed zucchini, bell peppers, and baby spinach, perfectly blended with fluffy eggs, creamy whole milk, and a duo of sharp cheddar and Parmesan cheeses. Enhanced with aromatic parsley and a touch of seasoning, this one-skillet dish is both satisfying and healthy, making it perfect for a weekend indulgence or a quick weekday meal. Ready in just 45 minutes, this versatile frittata is a feast for the eyes and palate, ideal for serving warm or at room temperature. Plus, it’s a great way to use up extra veggies! Pair it with a crisp side salad or toasted bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups baby spinach
- 1 cups sharp cheddar cheese
- 0.25 cups Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk until fully combined and set aside.
Heat 2 tablespoons of olive oil in an oven-safe, non-stick skillet over medium heat.
Dice the yellow onion, red bell pepper, and zucchini into small, bite-sized pieces.
Sauté the onion in the skillet for 2-3 minutes, or until softened and translucent.
Add the red bell pepper and zucchini to the skillet. Cook for another 4-5 minutes until the vegetables are slightly tender.
Stir in the baby spinach and cook for 1-2 minutes, or until wilted.
Spread the vegetables evenly across the skillet. Pour the egg mixture over the vegetables and gently shake the pan to distribute evenly.
Sprinkle the sharp cheddar cheese evenly over the top.
Cook on the stove over medium-low heat for 2-3 minutes, or until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes.
Sprinkle the Parmesan cheese and chopped fresh parsley over the top before slicing and serving.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1639 mg | 546% | |
| Sodium | 5762 mg | 250% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1461 mg | 112% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1559 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.
