High Protein Classic Vegetable Egg Frittata
Packed with wholesome veggies and rich in protein, this High Protein Classic Vegetable Egg Frittata is a versatile and nutritious dish perfect for breakfast, brunch, or even a light dinner. Bursting with flavors from sautéed onions, bell peppers, zucchini, and baby spinach, this frittata is elevated with the natural sweetness of cherry tomatoes and a savory topping of melted Parmesan cheese. The recipe is oven-baked for a perfectly fluffy and golden finish, making it both hearty and satisfying. Ready in just 45 minutes, this one-skillet meal is made with simple ingredients, ensuring minimal cleanup. Whether you're meal-prepping for the week or serving a crowd, this high-protein frittata, garnished with fresh parsley, is a tasty, low-carb option that everyone will love. Ideal for those seeking a healthy, balanced meal, this recipe is packed with flavor and nutrition in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 0.5 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a large oven-proof skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3 minutes or until translucent.
Add the chopped bell pepper and sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Scatter the halved cherry tomatoes over the vegetables in the skillet.
Pour the egg mixture evenly over the vegetables. Gently stir to combine.
Sprinkle the grated parmesan cheese evenly over the top.
Cook on the stovetop for about 5 minutes, without stirring, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is fully set and lightly golden on top.
Carefully remove the skillet from the oven using oven mitts. Let the frittata sit for a few minutes before slicing.
Garnish with chopped fresh parsley before serving.
Cut into wedges and serve warm. Enjoy your high protein classic vegetable egg frittata!
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 23.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 972 mg | 75% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2086 mg | 44% | |
*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.
