Mixed Vegetable Frittata
Bursting with vibrant colors and wholesome flavors, this Mixed Vegetable Frittata is the perfect one-pan meal for breakfast, brunch, or even a light dinner. Packed with nutrient-rich ingredients like spinach, zucchini, and cherry tomatoes, this dish offers a healthy and delicious way to enjoy your daily dose of vegetables. Creamy feta cheese adds a tangy richness, while fresh parsley brings a refreshing finish. The combination of sautéed onions and bell peppers creates a savory base that perfectly complements the fluffy, oven-baked eggs. Ready in just 35 minutes and easily customizable, this recipe is ideal for busy weekdays or weekend gatherings. Whether served warm or at room temperature, this frittata is sure to become a go-to favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion
- 1 medium red bell pepper
- 1 small zucchini
- 2 cups spinach
- 0.5 cup cherry tomatoes
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl and whisk them together. Add the milk, salt, and pepper, and whisk until fully combined.
Heat the olive oil in an oven-safe skillet (10-12 inches) over medium heat.
Dice the onion and red bell pepper into small pieces. Chop the zucchini into thin half-moons. Halve the cherry tomatoes. Set each vegetable aside separately.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
Add the red bell pepper and zucchini to the onions and cook, stirring occasionally, for another 5 minutes or until they start to soften.
Stir in the spinach and cherry tomatoes. Cook for 1-2 minutes until the spinach wilts slightly. Spread the vegetables evenly across the skillet.
Pour the egg mixture over the vegetables, ensuring it spreads evenly. Do not stir.
Crumble the feta cheese over the top of the frittata.
Place the skillet in the preheated oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.
Remove from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Slice into wedges and enjoy warm or at room temperature.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 651 mg | 14% | |
*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.
