Vegetable Frittata with Asiago Cheese
Elevate your breakfast or brunch game with this irresistible Vegetable Frittata with Asiago Cheese—a savory masterpiece packed with fresh, vibrant flavors and creamy, melty goodness. This oven-baked frittata features a medley of colorful vegetables, including tender zucchini, sweet red bell pepper, and earthy spinach, perfectly sautéed to enhance their natural sweetness. Fluffy eggs whisked with whole milk create a rich, custard-like base, seasoned simply with salt, pepper, and aromatic fresh basil. The crowning touch? A generous sprinkle of nutty, sharp Asiago cheese that bakes into golden, bubbly perfection. With just 15 minutes of prep and a straightforward stovetop-to-oven technique, this recipe is as easy to make as it is delicious. Perfect for a hearty breakfast, an elegant brunch centerpiece, or even a quick weeknight meal, this frittata is sure to impress!
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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 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1 cup baby spinach
- 2 tablespoons fresh basil, chopped
- 0.5 cup Asiago cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the diced red bell pepper and zucchini. Cook for another 5 minutes, or until the vegetables start to soften.
Add the baby spinach to the skillet and cook for 1-2 minutes, just until wilted.
Stir in the chopped basil, then spread the vegetables evenly across the skillet.
Pour the egg mixture over the vegetables, gently tilting the skillet to ensure the eggs cover all the vegetables evenly.
Cook on the stovetop for 3-4 minutes, or until the edges of the frittata start to set.
Sprinkle the grated Asiago cheese evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center of the frittata is set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.8 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 386 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.
