Organic Mama Veggie Frittata
Fuel your day with the wholesome goodness of an Organic Mama Veggie Frittata, a nourishing one-pan breakfast or brunch star bursting with fresh, organic flavors. This protein-packed recipe combines fluffy organic eggs, creamy milk, and a colorful medley of vibrant spinach, juicy cherry tomatoes, sweet red bell pepper, and aromatic garlic. Shredded organic cheddar cheese melts into every bite, creating a luscious, golden crust. Perfectly seasoned with sea salt and black pepper, this oven-baked frittata is simple to prepare and beautifully versatile. Garnish with fresh parsley for an elegant touch, and enjoy it as a nutritious savory meal that’s packed with vitamins and free of artificial ingredients. Whether you're hosting brunch or meal-prepping for the week, this easy, flavorful dish is a celebration of healthy, organic eating!
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Recipe Information
Ingredients
- 8 pieces organic eggs
- 0.25 cups organic milk
- 2 cups organic spinach
- 1 cup organic cherry tomatoes
- 1 large organic red bell pepper
- 0.5 medium organic yellow onion
- 2 cloves organic garlic
- 1 cup organic cheddar cheese (shredded)
- 2 tablespoons olive oil
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large bowl and whisk them together with the organic milk, sea salt, and black pepper. Set aside.
Rinse and roughly chop the spinach. Halve the cherry tomatoes. Dice the red bell pepper. Finely chop the onion and mince the garlic.
Heat a 10-inch oven-safe non-stick skillet over medium heat and add 2 tablespoons of olive oil.
Sauté the onion and garlic in the skillet for 2-3 minutes until fragrant and slightly softened.
Add the diced red bell pepper and cook for another 3-4 minutes until it begins to soften.
Stir in the spinach and cook until wilted, about 1-2 minutes.
Distribute the cherry tomatoes evenly over the cooked vegetables in the skillet.
Reduce the heat to low and pour the whisked egg mixture over the vegetables, tilting the skillet slightly to ensure even coverage.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the edges are golden brown.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with freshly chopped parsley if desired, then slice into wedges and serve warm.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1614 mg | 538% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.4 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1272 mg | 98% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2226 mg | 47% | |
*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.
