Roast Vegetable Frittata
Packed with vibrant colors and bold flavors, this Roast Vegetable Frittata is a nutritious and delicious way to elevate your breakfast, brunch, or even dinner game! Featuring a hearty mix of tender roasted zucchini, bell peppers, and red onion, combined with sautéed spinach and creamy feta cheese, this oven-baked delight is both wholesome and satisfying. The fluffy egg base is infused with a hint of garlic powder and enriched with milk for a perfectly set, golden-topped finish. Ready in just 50 minutes, this gluten-free dish is perfect for meal prep or sharing with family and friends. Garnish with fresh parsley for an herby touch, and serve warm to enjoy the medley of roasted vegetable goodness in every bite!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small red onion
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups fresh spinach
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons garlic powder
- 0.5 cups feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.
Place the chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, lightly sauté the fresh spinach in a nonstick skillet over medium heat until wilted. Set aside.
In a large bowl, whisk together the eggs, milk, garlic powder, and a little more salt and pepper to taste.
Once the vegetables are done roasting, reduce the oven temperature to 375°F (190°C).
Lightly grease or oil a large oven-safe skillet or baking dish.
Spread the roasted vegetables and sautéed spinach evenly in the skillet.
Pour the egg mixture over the vegetables. Sprinkle the feta cheese evenly over the top.
Place the skillet in the oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.
Once baked, remove from the oven and let the frittata cool slightly before slicing.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 27.0 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 815 mg | 63% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2008 mg | 43% | |
*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.
