Piquant Vegetarian Frittata
Bursting with vibrant flavors and wholesome ingredients, this Piquant Vegetarian Frittata is the perfect recipe to elevate your breakfast, brunch, or even a light dinner. This easy-to-make dish features a medley of fresh vegetables like red bell pepper, zucchini, cherry tomatoes, and red onion, all sautéed to tender perfection before being enveloped in a rich, spiced egg mixture infused with smoked paprika and a hint of crushed red pepper flakes. Creamy goat cheese adds a delightful tang, while fresh basil provides a fragrant finishing touch. Baked until golden and fluffy in an oven-safe skillet, this frittata is both satisfying and visually stunning—a delightful centerpiece for any table. Ready in just 40 minutes, it’s a quick and nutritious option for vegetarians and anyone craving bold, savory flavors.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 0.5 medium, thinly sliced red onion
- 2 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons, chopped fresh basil
- 0.25 cup, crumbled goat cheese
Instructions
Preheat your oven to 400°F (200°C).
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, black pepper, smoked paprika, and crushed red pepper flakes until fully combined. Set aside.
Heat the olive oil in a large, oven-safe skillet (10-12 inches in diameter) over medium heat.
Add the sliced red onion to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Add the diced red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Evenly pour the egg mixture into the skillet over the vegetables. Use a spatula to distribute the vegetables evenly.
Sprinkle the crumbled goat cheese across the top of the frittata mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and the center is set.
Remove from the oven and allow the frittata to rest for 5 minutes before slicing.
Garnish with the chopped fresh basil and serve warm. Enjoy!
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 3925 mg | 171% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 29.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 478 mg | 37% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1881 mg | 40% | |
*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.
