Hearty Veggie Frittata
Start your morning or brunch table with this vibrant and nutritious Hearty Veggie Frittata, a one-pan wonder bursting with flavor and color! Loaded with fresh vegetables like bell peppers, zucchini, spinach, and sweet cherry tomatoes, this protein-packed dish gets a savory upgrade from creamy crumbled feta and a touch of garlic. Baked to perfection in an oven-safe skillet, the frittata comes together effortlessly with just 15 minutes of prep time, making it an ideal quick and healthy recipe for busy mornings or meal prep. Whether you’re serving it as a wholesome breakfast, light lunch, or impressive brunch centerpiece, this gluten-free and vegetarian frittata is sure to please. Don’t forget to sprinkle on fresh parsley for a fragrant, herby finish!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers (any color), diced
- 1 medium zucchini, diced
- 2 cups baby spinach, chopped
- 1 cup cherry tomatoes, halved
- 0.5 cups feta cheese, crumbled
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat a large oven-safe skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes, or until softened.
Add the bell peppers, zucchini, and garlic to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chopped spinach and cook for 1-2 minutes, or until wilted.
Spread the halved cherry tomatoes evenly over the vegetable mixture in the skillet.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure the eggs distribute evenly.
Sprinkle the crumbled feta cheese over the top.
Cook on the stovetop over low heat for 2-3 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center of the frittata is set and the top is golden.
Remove the frittata from the oven and let it cool for 5 minutes.
Garnish with chopped parsley before slicing into wedges and serving warm.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1594 mg | 531% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.2 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1098 mg | 84% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3017 mg | 64% | |
*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.
