Vegetable Frittata Italian Style Omelet
Brighten up your breakfast or brunch table with this Vegetable Frittata Italian Style Omelet, a wholesome and flavor-packed dish that's as beautiful as it is delicious. Bursting with vibrant ingredients like zucchini, red bell pepper, cherry tomatoes, baby spinach, and fresh herbs, this oven-baked frittata is a delightful way to enjoy seasonal produce. Fluffy eggs, enhanced with a touch of whole milk and nutty Parmesan cheese, come together in a single skillet for easy preparation and minimal cleanup. Perfectly seasoned with garlic, fresh parsley, and basil, this Italian-inspired recipe is ready in just 35 minutes and can be served warm or at room temperature. Ideal for serving four, pair this savory omelet with a crisp side salad or crusty bread for an effortlessly elegant meal. Whether you're hosting a weekend brunch or prepping for your weekly meals, this vegetable frittata is a versatile, gluten-free crowd-pleaser.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small (thinly sliced) red onion
- 1 small (diced) red bell pepper
- 1 medium (diced) zucchini
- 8 halved cherry tomatoes
- 2 cups (loosely packed) baby spinach
- 2 cloves (minced) garlic
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat.
Add the sliced red onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes, or until they start to soften.
Add the diced zucchini and minced garlic to the pan. Cook for another 2-3 minutes, stirring occasionally.
Mix in the halved cherry tomatoes and baby spinach. Sauté until the spinach is wilted, about 1-2 minutes.
Spread the vegetables evenly across the skillet. Pour the egg mixture over the vegetables, tilting the skillet if necessary to ensure even coverage.
Sprinkle the grated Parmesan cheese evenly over the top of the mixture.
Allow the frittata to cook on the stovetop for 3-4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Carefully remove the skillet from the oven using oven mitts. Let the frittata cool for 5 minutes.
Garnish with the chopped fresh parsley and basil before slicing into wedges.
Serve warm or at room temperature with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1540 mg | 513% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 28.1 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 904 mg | 70% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1719 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.
