Spring Veggie Frittata
Brighten your table with this vibrant Spring Veggie Frittata, a delightful medley of fresh vegetables and eggs that capture the essence of the season. Perfect for brunch or a quick weeknight dinner, this dish is not only bursting with flavor but also customizable to use up leftover veggies. Enjoy a nutritious meal that’s easy to prepare and sure to impress family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk (or almond/oat milk)
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup zucchini, grated
- 2 cups fresh spinach
- 1 small onion, diced
- 3 oz feta or goat cheese, crumbled
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onions and bell peppers for about 5 minutes until softened.
- Add grated zucchini and fresh spinach; cook until wilted.
- In a bowl, whisk eggs with milk, salt, and pepper until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently.
- Sprinkle cheese on top, then transfer the skillet to the oven.
- Bake for 20-25 minutes or until puffed and golden.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg