Veggie Frittata
Start your day with a vibrant and hearty Veggie Frittata, a quick and easy egg-based dish that's packed with colorful vegetables and melted cheddar cheese. Perfect for breakfast, brunch, or even a light dinner, this recipe combines sautéed onions, red bell peppers, zucchini, cherry tomatoes, and baby spinach for a burst of garden-fresh flavor in every bite. The creamy egg mixture is whisked with milk and gently baked until golden, creating a fluffy, protein-rich base that pairs beautifully with the savory melted cheese on top. Ready in just 40 minutes, this oven-baked frittata is an effortless way to incorporate wholesome, nutrient-rich ingredients into your meal plan. Serve it warm and garnish with freshly chopped parsley for an irresistible finishing touch! Ideal for meal prep or serving a crowd, this one-pan wonder is as versatile as it is delicious. Keywords: veggie frittata, baked egg recipe, healthy breakfast, easy brunch ideas, egg and vegetable dish.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Add the diced onion to the skillet and cook for 3-4 minutes, until softened and translucent.
Stir in the red bell pepper and zucchini, cooking for an additional 4-5 minutes until the vegetables are tender.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes until the spinach is wilted.
Evenly spread the vegetable mixture across the skillet and reduce the heat to low.
Pour the egg mixture over the vegetables, ensuring even coverage. Do not stir.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and golden on top.
Carefully remove the skillet from the oven and let it cool for 5 minutes.
Sprinkle with fresh parsley, if desired, and slice into wedges. Serve warm.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1554 mg | 518% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 16.0 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 832 mg | 64% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1587 mg | 34% | |
*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.
