Veggie Frittata with Spinach and Feta
This veggie frittata is a wholesome and delicious breakfast or brunch option. Packed with nutritious vegetables, spinach, and tangy feta cheese, it’s a delightful way to start your day. The frittata is versatile, allowing you to customize it with your favorite veggies and herbs. It’s a great make-ahead dish that can be served warm or at room temperature, making it perfect for busy mornings or gatherings.
INGREDIENTS
- 6 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1 cup fresh baby spinach leaves, chopped
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh herbs (such as parsley, basil, or dill)
- 1 tablespoon olive oil or cooking spray
- Salt and pepper to taste
INSTRUCTIONS
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper according to your taste preferences.
Heat olive oil in a 10-inch oven-safe non-stick skillet over medium heat. If using a regular skillet, you can grease it with cooking spray.
Add the chopped onions and bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.
Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.
Pour the whisked egg mixture over the sautéed vegetables in the skillet, ensuring the veggies are evenly distributed.
Sprinkle the crumbled feta cheese and fresh herbs on top of the egg mixture.
Allow the frittata to cook on the stovetop for about 2 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Serve the Veggie Frittata with Spinach and Feta warm or at room temperature. You can garnish with additional fresh herbs if desired.
TIPS
Feel free to add other vegetables of your choice, such as tomatoes, mushrooms, zucchini, or broccoli.
For a dairy-free option, you can skip the feta cheese or replace it with a dairy-free alternative.
Make sure to use an oven-safe skillet that can withstand high temperatures when transferring the frittata to the oven.
Leftover frittata can be stored in the refrigerator for a few days and reheated in the microwave or oven for a quick breakfast option.
NUTRITION VALUE
- Calories: Approximately 200-250 calories per serving
- Carbohydrates: Around 5-10 grams per serving
- Protein: About 15-20 grams per serving
- Fat: Approximately 12-15 grams per serving
- Fiber: Around 2-4 grams per serving
