Garden Frittata Italiano
Transform your breakfast or brunch with the vibrant and savory flavors of the Garden Frittata Italiano! This recipe is a wholesome medley of fresh, garden-picked vegetables—like zucchini, cherry tomatoes, spinach, and red bell peppers—brought together in a fluffy, protein-packed base of eggs and creamy whole milk. Enhanced with the richness of Parmesan and mozzarella cheeses, and finished with a sprinkle of fragrant fresh basil, this frittata is baked to golden perfection for a light yet satisfying dish. With minimal prep time and a few simple steps, this Italian-inspired veggie frittata is perfect for serving warm or at room temperature, making it ideal for meal prep, leisurely brunches, or even a quick weeknight dinner. Pair it with crusty bread or a crisp green salad for a complete meal that's as beautiful as it is delicious! Keywords: Italian frittata, garden vegetable frittata, easy brunch recipes, healthy egg recipes, baked frittata recipe.
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup whole milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 2 cups spinach, fresh
- 0.5 cup Parmesan cheese, grated
- 0.5 cup mozzarella cheese, shredded
- 0.25 cup fresh basil leaves, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet (10-12 inches in diameter) over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini, red bell pepper, and cherry tomatoes to the skillet. Cook for about 5-6 minutes until the vegetables are slightly tender.
Add the spinach to the skillet. Stir and cook for 1-2 minutes until wilted.
Pour the egg mixture over the vegetables, gently tilting the skillet to ensure the mixture evenly coats everything.
Sprinkle the Parmesan cheese and shredded mozzarella evenly over the top.
Cook on the stovetop for 3-4 minutes on medium-low heat, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.
Remove the skillet from the oven and let it cool for 5 minutes. Sprinkle with fresh basil and slice into wedges.
Serve warm or at room temperature as is, or with a side of crusty bread or fresh salad.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1101 mg | 23% | |
*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.
