Vegetable Frittata Simple
Elevate your breakfast or brunch game with this simple yet satisfying Vegetable Frittata recipe, a vibrant and wholesome dish packed with fresh veggies and protein-rich eggs. In just 30 minutes, this oven-baked masterpiece combines sautéed onion, red bell pepper, zucchini, and spinach with a perfectly seasoned egg mixture for an effortless, one-pan meal. The optional sprinkle of Parmesan cheese adds a delightful hint of savory richness, while garlic powder enhances the flavors of this nutrient-dense dish. Perfect for serving warm or at room temperature, this versatile frittata is an ideal choice for busy mornings or leisurely weekend brunches. Plus, it’s packed with keywords like "easy vegetable frittata," "healthy breakfast ideas," and "quick egg recipes," making it a surefire crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups milk
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup spinach, chopped
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Set aside.
Heat the olive oil in a medium, oven-safe skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the red bell pepper and zucchini, cooking for another 3-4 minutes until the vegetables are tender.
Add the chopped spinach to the skillet and cook for 1-2 minutes, just until wilted.
Pour the egg mixture evenly over the vegetables in the skillet. Give the mixture a gentle stir to ensure even distribution.
If using, sprinkle the grated Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and allow it to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 201 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 475 mg | 10% | |
*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.
