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Savory Veggie Frittata
Indulge in this vibrant and hearty veggie frittata, a dish that turns simple ingredients into a delightful medley of flavors. Packed with colorful vegetables like bell peppers, zucchini, and fresh spinach, this frittata is not only a feast for the eyes but also a nutritious option for breakfast, brunch, or even a light dinner. Originating from Italy, frittatas are a versatile dish that can be enjoyed warm or at room temperature, making them the perfect choice for gatherings or meal prep. Whether you're a vegetarian or just looking to incorporate more veggies into your diet, this frittata is sure to become a favorite in your kitchen!
Ingredients
- Olive oil
- 2 tablespoons
- Bell peppers
- 1 cup, diced
- Zucchini
- 1 cup, diced
- Mushrooms
- 1 cup, sliced
- Spinach
- 2 cups, fresh
- Eggs
- 6 large
- Milk
- 1/4 cup
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Cheddar cheese
- 1 cup, shredded
- Fresh herbs (such as parsley or basil)
- 1/4 cup, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the diced bell peppers, zucchini, and sliced mushrooms. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
- Sprinkle the shredded cheddar cheese and chopped fresh herbs over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and golden brown on top.
- Once baked, remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
Tips
- Feel free to customize this frittata by adding your favorite vegetables or proteins, such as diced ham or cooked bacon.
- For a creamier texture, you can substitute half of the milk with heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Dietary Information
Servings: 6 Dish Type: Breakfast/Brunch Prep Time: 15 minutes Cook Time: 25 minutes Calories: 250 Fat: 18g Carbs: 9g Protein: 17g Sodium: 360mg Sugar: 3g
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