Vegetable frittata Recipe
5/5
A Vegetable Frittata is a versatile and nutritious dish that is perfect for a healthy breakfast or brunch. It’s made with a mixture of eggs, sautéed vegetables, and cheese, and baked until golden and set. The frittata is packed with protein, vitamins, and minerals from the eggs and vegetables, making it a satisfying and wholesome meal.
INGREDIENTS
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
INSTRUCTIONS
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the diced onion, bell pepper, zucchini, and mushrooms to the skillet. Sauté for about 5 minutes until the vegetables are tender.
- Add the baby spinach to the skillet and cook until wilted.
- Spread the sautéed vegetables evenly in the skillet.
- Pour the egg mixture over the vegetables, making sure it covers the entire skillet.
- Sprinkle the shredded cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let the frittata cool for a few minutes before slicing.
- Slice the frittata into wedges and serve warm.
TIPS
- Feel free to customize the vegetable selection based on your preference. You can use other vegetables such as tomatoes, broccoli, or asparagus.
- Experiment with different herbs and spices to add flavor to the frittata. Fresh herbs like basil, parsley, or dill work well.
- If you don’t have an oven-safe skillet, you can transfer the sautéed vegetables to a greased baking dish before adding the egg mixture and baking in the oven.
- Serve the Vegetable Frittata with a side salad or whole grain toast for a complete meal.
- Leftover frittata can be refrigerated and enjoyed as a quick and convenient breakfast or snack the next day.
NUTRITION VALUE
- Calories: 150-200
- Protein: 10-15 grams
- Fat: 10-15 grams
- Carbohydrates: 5-10 grams
- Fiber: 1-2 grams
