Vegetable Frittata
Bright, fresh, and bursting with flavor, this Vegetable Frittata is the perfect quick and healthy meal for breakfast, brunch, or even a light dinner. Packed with wholesome ingredients like red bell peppers, zucchini, spinach, and cherry tomatoes, this dish highlights the vibrant, natural sweetness of fresh vegetables. The creamy combination of eggs, milk, and parmesan cheese creates a light yet satisfying texture, while a garnish of chopped fresh basil adds a fragrant, herby finish. Best of all, this oven-baked frittata comes together in just 40 minutes and serves six, making it ideal for feeding a crowd. Whether enjoyed warm or at room temperature, this versatile recipe is a nutrient-rich, low-carb option that’s as nourishing as it is delicious. Perfect for meal prepping or enjoying straight from the skillet, this one-pan wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece small onion, chopped
- 1 piece red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an ovenproof skillet over medium heat. Add the chopped onion and cook for about 3 minutes, until it starts to soften.
Add the red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally.
Next, add the zucchini slices and cook for about 2 minutes until they start to become tender.
Stir in the fresh spinach and cook until just wilted, approximately 1 minute.
Add the cherry tomatoes to the skillet, combining well with the other vegetables.
Reduce the heat to low and pour the egg mixture over the vegetables in the skillet.
Sprinkle the grated parmesan cheese evenly over the top.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
Remove from the oven and let cool for a few minutes before slicing.
Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1534 mg | 511% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 892 mg | 69% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1955 mg | 42% | |
*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.
