Three Egg Vegetable Frittata
Elevate your breakfast or brunch game with this vibrant Three Egg Vegetable Frittata—a quick and wholesome recipe bursting with fresh flavors and nutrients. Perfectly balanced with protein-rich eggs, sautéed red bell peppers, zucchini, and tender spinach, this hearty frittata is further enhanced by a touch of melted cheddar cheese for a satisfying finish. With just 10 minutes of prep and 15 minutes of cooking time, this versatile dish is ideal for busy mornings or a light lunch. The magic happens in a single oven-safe skillet, combining stovetop cooking with a quick broil for a golden-brown, fluffy result. Garnished with a sprinkle of fresh parsley, this two-serving frittata is as visually appealing as it is delicious. Whether you're looking for a quick, savory meal or a creative way to use up leftover vegetables, this easy frittata recipe is a must-try!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 1 tablespoon Olive oil
- 0.5 medium, diced Red bell pepper
- 0.5 small, diced Zucchini
- 1 cup, loosely packed Spinach leaves
- 0.25 small, finely chopped Onion
- 1 clove, minced Garlic
- 0.25 cup, shredded Cheddar cheese
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven's broiler to high and position the oven rack about 6 inches from the heat source.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe, nonstick skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until it softens and becomes translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften slightly.
Toss in the spinach leaves and cook for 1-2 minutes until wilted.
Spread the vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables, ensuring they are fully covered.
Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
Lower the heat to medium-low and cook without stirring for 5-6 minutes, or until the edges of the frittata are set but the center is still slightly runny.
Transfer the skillet to the oven and broil for 2-3 minutes, or until the top of the frittata is golden brown and the eggs are fully set.
Carefully remove the skillet from the oven and let the frittata cool for 2-3 minutes.
Slice into wedges, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 888 mg | 19% | |
*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.
