My Breakfast Frittata
Start your day with a burst of flavor and nutrition with "My Breakfast Frittata," a wholesome, oven-baked dish packed with colorful vegetables and melty cheddar cheese. This easy frittata recipe combines sautéed onions, red bell peppers, zucchini, and spinach for a vibrant medley of flavors, all brought together with fluffy eggs and a hint of milk for creaminess. Perfectly seasoned with salt, black pepper, and optional fresh parsley, this one-pan breakfast is ready in just 35 minutes, making it a convenient and healthy way to feed the whole family. Whether you're meal prepping for the week or serving a crowd, this customizable frittata is sure to become your go-to breakfast option. Add it to your brunch menu or enjoy it as a protein-packed start to the day!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups spinach, chopped
- 1 cup cheddar cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat a large oven-safe skillet over medium heat and add olive oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes until it begins to soften.
Add the red bell pepper and zucchini to the skillet. Sauté for another 3-4 minutes until the vegetables are tender.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
Spread the cooked vegetables evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, ensuring it covers the vegetables evenly.
Sprinkle the shredded cheddar cheese on top of the egg mixture.
Let the frittata cook on the stovetop for 2-3 minutes, just until the edges begin to set.
Carefully 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 freshly chopped parsley, if desired, and slice into wedges to serve.
Enjoy your warm and delicious breakfast frittata!
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1614 mg | 538% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 17.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1176 mg | 90% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1725 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.
