Super Nutritious Frittata
Wake up to a wholesome and flavor-packed breakfast with this Super Nutritious Frittata! Brimming with vibrant veggies like red bell pepper, zucchini, baby spinach, and juicy cherry tomatoes, this protein-rich dish combines eight fluffy eggs with a splash of almond milk for a light and creamy texture. The savory addition of crumbled feta cheese (optional) and a touch of fresh parsley add bursts of tangy flavor, while a quick sauté in olive oil enhances the natural sweetness of the vegetables. This oven-baked frittata is not only easy to make in under 35 minutes but is also a great option for meal prep or a comforting brunch. Perfect for a gluten-free, high-protein, and customizable meal, this recipe is guaranteed to keep you fueled all day long!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons olive oil
- 1 medium (diced) red bell pepper
- 0.5 cup (finely chopped) yellow onion
- 1 small (sliced into thin half-moons) zucchini
- 2 cups (packed) baby spinach
- 0.75 cup (halved) cherry tomatoes
- 0.5 cup (crumbled, optional) feta cheese
- 2 tablespoons (chopped, optional) fresh parsley
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined. Set aside.
Heat 2 tablespoons of olive oil in an oven-safe skillet (such as cast iron) over medium heat.
Add the chopped onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until softened.
Add the sliced zucchini to the skillet and cook for an additional 3 minutes, or until tender.
Stir in the baby spinach and cook for 1-2 minutes, or until wilted.
Distribute the halved cherry tomatoes evenly over the vegetable mixture in the skillet.
Pour the egg mixture evenly over the vegetables in the skillet, tilting the pan slightly if needed to spread the eggs evenly.
Sprinkle the crumbled feta cheese, if using, over the top of the egg mixture.
Allow the frittata to cook on the stovetop over medium-low heat for 3-5 minutes, or until the edges start to set.
Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and cooked through (check by inserting a toothpick into the center; it should come out clean).
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 370 mg | 8% | |
*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.
