Quick Supper Frit
Whip up a satisfying and wholesome meal in just 25 minutes with this Quick Supper Frit — a vibrant, veggie-packed frittata perfect for busy weeknights. Made with six large eggs, fresh baby spinach, and a medley of diced onion, bell pepper, and zucchini, this skillet dish is loaded with nutrient-rich ingredients and a burst of flavor from minced garlic. A golden layer of melted cheese tops everything off for a comforting finish, while optional parsley or chives add a fresh garnish. Ideal for dinner or a hearty brunch, this one-pan recipe is easy to prepare, requiring minimal cleanup, and serves beautifully warm with a crisp side salad or toasted bread. Your go-to for a healthy, quick, and delicious supper!
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Recipe Information
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 small, diced onion
- 1 medium, diced bell pepper
- 1 small, diced zucchini
- 2 cloves, minced garlic
- 2 cups, loosely packed baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons chopped parsley or chives (optional, for garnish)
Instructions
Crack the eggs into a medium mixing bowl, add a pinch of salt and pepper, and whisk until well combined. Set aside.
Heat olive oil in a medium-sized, non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes, or until softened.
Stir in the bell pepper, zucchini, and garlic. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the baby spinach to the skillet, stir, and cook for 1-2 minutes, or until wilted.
Reduce the heat to low and evenly spread the vegetables across the skillet.
Pour the whisked eggs over the vegetables, ensuring the eggs coat them evenly. Let cook undisturbed for 2-3 minutes, or until the edges begin to set.
Sprinkle the shredded cheese over the top and cover the skillet with a lid. Cook for another 3-4 minutes, or until the eggs are fully set and the cheese is melted.
Carefully slide the frit out of the skillet onto a cutting board or plate. Let it cool slightly before cutting into wedges.
Garnish with chopped parsley or chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 296 mg | 6% | |
*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.
