Veggie-Packed Frittata

A versatile, nutrient-dense frittata that transforms ordinary vegetables into something extraordinary. Great for brunch or a quick dinner, this seasonal twist on the classic egg bake celebrates fresh produce while delivering satisfying protein.

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Course: Breakfast, Brunch, Main Course

Cuisine: Italian, Mediterranean

Keyword: Frittata, Vegetable Frittata, Egg Bake, Healthy Breakfast, Meal Prep

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 185kcal

Equipment

10-inch oven-safe skillet
Mixing Bowl
Whisk

Ingredients

Frittata Base

8 large eggs preferably organic or free-range
1/4 cup whole milk substitute almond milk for dairy-free option
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
1/4 teaspoon red pepper flakes optional

Vegetables

1 medium zucchini sliced into half-moons
1 red bell pepper diced
1 small red onion thinly sliced
2 cups fresh spinach roughly chopped
2 cloves garlic minced

Toppings

1/3 cup feta cheese crumbled, substitute nutritional yeast for vegan option
2 tablespoons fresh herbs basil, parsley, or dill

Instructions

Begin by washing and chopping all vegetables into uniform pieces to ensure even cooking. Pat spinach dry after washing to prevent excess moisture.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the sliced onions and cook until translucent, about 3-4 minutes.
Add the bell peppers and continue cooking for another 3 minutes until slightly softened. Add the garlic and cook for 30 seconds until fragrant.
Add the zucchini to the skillet and cook for 2-3 minutes until slightly softened but still maintaining some structure.
Fold in the spinach and cook just until wilted, about 1-2 minutes. Season the vegetable mixture with salt, pepper, and optional red pepper flakes.
In a large bowl, whisk the eggs with milk until well combined and slightly frothy. Pour the egg mixture over the vegetables in the skillet, gently tilting to ensure even distribution.
Sprinkle the crumbled feta and fresh herbs evenly across the top.
Let the frittata cook undisturbed on the stovetop for 3-4 minutes until the edges begin to set. Meanwhile, preheat your broiler.
Transfer the skillet to the oven and broil for 4-5 minutes until the top is golden and the eggs are completely set. The center should be just firm to the touch - a knife inserted in the middle should come out clean.
Allow the frittata to cool for 5 minutes before slicing and serving.

Notes

The beauty of this frittata lies in its adaptability. No zucchini? Substitute any squash variety. Bell peppers can be swapped for cherry tomatoes, and spinach works interchangeably with kale or Swiss chard.

For a lower-cholesterol version, use 4 whole eggs and 4 egg whites instead of 8 whole eggs.

The frittata actually improves after resting for 30 minutes at room temperature, allowing the flavors to meld.

Nutrition

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