Rustic Dinner Egg Frittata
Transform your weekday dinner routine with this satisfying Rustic Dinner Egg Frittata, a vibrant and wholesome one-skillet meal that's as easy to make as it is delicious. Bursting with the fresh flavors of sautéed onions, red bell peppers, zucchini, and tender baby spinach, this frittata is elevated with a creamy blend of eggs, whole milk, and melted cheddar cheese. With the fragrant addition of minced garlic and a sprinkle of fresh parsley for garnishing, this dish strikes the perfect balance of hearty and healthy. Ready in just 35 minutes from start to finish, it makes an ideal choice for busy weeknights, offering a warm, rustic charm that's perfect for family dinners or casual gatherings. Serve it as is, or pair it with a crisp side salad or crusty bread for a complete meal!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups baby spinach
- 0.5 cups, shredded cheddar cheese
- 2 tablespoons, chopped fresh parsley
- 2 cloves, minced garlic
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
Heat olive oil in an oven-safe 10-inch skillet over medium heat.
Add the diced onion to the skillet and sauté until translucent, about 3 minutes.
Stir in the red bell pepper and zucchini, cooking for another 4-5 minutes until softened.
Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the baby spinach and cook until just wilted, about 1 minute.
Reduce the heat to low, and spread the vegetables evenly across the skillet.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure it spreads evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
Carefully remove the skillet from the oven and let the frittata rest for 5 minutes.
Garnish with freshly chopped parsley before slicing and serving warm. Enjoy!
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 675 mg | 52% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1740 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.
