Italian Style Frittata
Elevate your brunch game with this flavorful Italian Style Frittata, a savory masterpiece packed with vibrant vegetables and classic Mediterranean ingredients. Combining fluffy eggs, sautéed onion, red bell pepper, zucchini, and spinach, this oven-baked frittata is infused with the bold flavors of garlic, Parmesan cheese, dried oregano, and fresh basil. Perfectly golden and puffed, it's a one-pan dish that's both simple and elegant, ready in just 40 minutes. Serve it warm or at room temperature for a versatile meal that's perfect for breakfast, lunch, or dinner. This recipe is a delightful way to bring authentic Italian flair to your table, whether you're hosting a weekend brunch or enjoying a cozy weeknight dinner.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 small zucchini
- 2 cloves garlic
- 2 cups spinach
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl. Add the milk, salt, and black pepper. Whisk together until well combined and slightly frothy. Set aside.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat.
Dice the onion, red bell pepper, and zucchini into small, evenly-sized pieces. Mince the garlic.
Add the onion and red bell pepper to the hot skillet. Sauté for 3-4 minutes until softened.
Stir in the zucchini and garlic. Cook for another 2-3 minutes, until the zucchini is tender but not mushy.
Add the spinach to the skillet and cook for 1-2 minutes, or until just wilted. Spread the cooked vegetables evenly across the bottom of the skillet.
Turn the heat to low and pour the beaten egg mixture over the vegetables. Sprinkle the grated Parmesan cheese and the dried oregano evenly over the top.
Let the frittata cook on the stovetop for 2-3 minutes, without stirring, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed up and the center is set.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with fresh basil leaves before slicing.
Serve warm or at room temperature. Enjoy your Italian-style frittata as-is, or paired with a simple green salad.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1534 mg | 511% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 24.0 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 855 mg | 66% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1724 mg | 37% | |
*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.
