Description
A light and flavorful frittata packed with fresh garden vegetables.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add zucchini and mushrooms and cook until tender, about 5-7 minutes more.
- Stir in spinach and cook until wilted.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is set and lightly golden around the edges.
- Let cool slightly before slicing and serving.
Notes
- You can use any combination of vegetables you like.
- For a richer flavor, add a sprinkle of your favorite cheese on top before baking.
- This frittata is delicious served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: frittata, vegetable frittata, garden frittata, egg dish, breakfast, brunch, vegetarian