Veggie Medley Frittata
Elevate your breakfast or brunch with this vibrant Veggie Medley Frittata, a versatile and wholesome dish packed with fresh vegetables and creamy parmesan cheese. This oven-baked delight combines the savory goodness of sautéed red bell peppers, zucchini, mushrooms, and baby spinach with perfectly seasoned eggs, creating a fluffy, protein-rich meal. Quick to prepare in just 35 minutes, this frittata is cooked to golden perfection in a single skillet and is perfect for feeding a small crowd. Whether you're meal-prepping for the week or hosting a relaxed weekend brunch, this easy and colorful frittata is sure to impress. Plus, it's a great way to enjoy the healthy benefits of veggies in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 1 cup, sliced mushrooms
- 2 cups, loosely packed baby spinach
- 2 sliced scallions
- 0.5 cup, grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the baby spinach and scallions. Cook for 1-2 minutes until the spinach has wilted.
Spread the cooked vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables, tilting the pan gently to ensure the mixture is evenly distributed.
Sprinkle the grated parmesan cheese evenly over the top of the frittata.
Cook on the stovetop over medium-low heat for about 5 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 in the center and slightly golden on top.
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 |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1532 mg | 511% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 20.6 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 790 mg | 61% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1937 mg | 41% | |
*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.
