More Vegetable Than Egg Frittata Mark Bittman
Elevate your breakfast or brunch game with Mark Bittman’s “More Vegetable Than Egg Frittata,” a deliciously wholesome recipe that puts fresh produce front and center. Packed with vibrant zucchini, sweet red bell peppers, earthy mushrooms, and tender spinach, this frittata lets nutrient-rich vegetables shine in every bite. A light egg and Parmesan cheese mixture binds the medley together, creating a dish that’s flavorful yet perfectly balanced. Ideal for meal prep or serving a crowd, this oven-baked frittata is quick and easy, ready in just 35 minutes. Serve it warm or at room temperature for an effortlessly satisfying, veggie-packed meal that works for breakfast, lunch, or dinner. Whether you’re a flexitarian, vegetarian, or just seeking an inventive way to enjoy your veggies, this frittata recipe is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 small, sliced into thin rounds zucchini
- 1 medium, diced red bell pepper
- 1 cup, sliced mushrooms
- 2 cups, fresh spinach
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 0.25 cups milk or cream
- 0.25 cups, grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat.
Add the diced onion and cook for about 2-3 minutes until softened.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.
Stir in the spinach and cook for 1-2 more minutes until wilted. Season the vegetables with salt and black pepper.
In a medium bowl, whisk together the eggs and milk or cream until well combined. Stir in half of the grated Parmesan cheese.
Reduce the heat to low and spread the cooked vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, ensuring it spreads evenly. Tilt the skillet if necessary to cover all the vegetables.
Cook on the stovetop for 2-3 minutes until the edges start to set.
Sprinkle the remaining Parmesan cheese on top and transfer the skillet to the preheated oven.
Bake for 10-12 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
Serve warm or at room temperature. Enjoy your veggie-packed frittata!
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 497 mg | 38% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1960 mg | 42% | |
*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.
