Light Frittata
Brighten up your brunch table with this Light Frittata, a wholesome and protein-packed dish bursting with vibrant vegetables and fresh flavors! Packed with sautéed red bell peppers, tender zucchini, and nutrient-rich baby spinach, this oven-baked frittata is elevated with a touch of creamy Parmesan cheese and fragrant fresh parsley. The recipe combines a quick stovetop sauté with an effortless oven finish, guaranteeing fluffy, perfectly cooked results in just 30 minutes. Perfectly portioned for four servings, this healthy, low-carb frittata is ideal for a light breakfast, lunch, or dinner. Best of all, it’s highly customizable—swap in your favorite veggies or herbs for a personal touch. Fuel your day the flavorful way with this easy and versatile frittata recipe!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 0.5 red bell pepper, diced
- 1 zucchini, thinly sliced
- 1 cups baby spinach
- 2 green onions, chopped
- 0.25 cups grated Parmesan cheese
- 1 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe, nonstick skillet over medium heat.
Add the diced red bell pepper and sliced zucchini to the skillet. Sauté for 3-5 minutes until vegetables are softened.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Add the chopped green onions and stir to combine.
Spread the vegetables evenly across the skillet. Slowly pour the egg mixture over them, ensuring the eggs cover the vegetables evenly.
Sprinkle the grated Parmesan cheese on top of the egg mixture.
Cook on the stovetop over medium-low heat for 3-5 minutes until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and the center is fully set.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Sprinkle the chopped fresh parsley on top before slicing into wedges and serving. Enjoy!
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1142 mg | 380% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 675 mg | 52% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1586 mg | 34% | |
*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.
