Garden Frittata
Elevate your breakfast or brunch with this vibrant Garden Frittata, a deliciously wholesome recipe packed with fresh, seasonal vegetables. Featuring a medley of red onion, zucchini, cherry tomatoes, and baby spinach, this frittata is enriched with creamy feta cheese and fragrant parsley for an extra burst of flavor. The eggs are perfectly seasoned and baked to golden, fluffy perfection in a single oven-safe skillet, making it both easy to prepare and cleanup-friendly. Ready in just 35 minutes and ideal for serving 4, this dish is a versatile option that can be enjoyed warm or at room temperature. Perfect for a light meal, it’s a nutrient-packed way to highlight the bounty of your garden or farmer’s market haul. Keywords: garden frittata, vegetable frittata recipe, easy breakfast frittata, oven-baked frittata, healthy brunch recipes.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 medium (finely chopped) red onion
- 2 cloves (minced) garlic
- 1 small (sliced into thin half-moons) zucchini
- 1 cup (halved) cherry tomatoes
- 2 cups (loosely packed) baby spinach
- 2 tablespoons (chopped) fresh parsley
- 0.5 cups (crumbled) feta cheese
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Set aside.
Heat the olive oil and butter in an oven-safe skillet (preferably cast-iron) over medium heat.
Add the chopped red onion to the skillet and sauté for 2–3 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the zucchini slices and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Gently fold in the halved cherry tomatoes and baby spinach. Cook for another 2–3 minutes until the spinach has wilted.
Sprinkle the chopped parsley over the vegetables.
Pour the egg mixture evenly over the vegetables in the skillet. Do not stir; allow the eggs to set slightly, cooking for 2 minutes.
Sprinkle the crumbled feta cheese over the top.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and let it cool for a few minutes before slicing.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 277 mg | 6% | |
*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.
