Description
A Veggie and Cheese Frittata is a flavorful and nutritious dish made with eggs, fresh vegetables, and melted cheese. It’s perfect for breakfast, brunch, or even a light dinner, offering a healthy balance of protein and veggies.
Ingredients
- 8 large eggs
- 1/4 cup milk (or non-dairy milk)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh herbs for garnish (optional, like parsley or chives)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch oven-safe skillet with olive oil or cooking spray.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper.
- Heat olive oil in the skillet over medium heat. Add the diced onion, bell pepper, and zucchini, and sauté for 5-7 minutes until softened.
- Add the spinach and cook for another 1-2 minutes until wilted.
- Pour the egg mixture over the cooked vegetables and gently stir to combine. Sprinkle shredded cheddar and mozzarella cheese on top.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh herbs, slice, and serve warm or at room temperature.
Notes
- Feel free to swap or add any veggies you like, such as mushrooms, tomatoes, or broccoli.
- This frittata can be made ahead of time and stored in the fridge for up to 3 days.
- If you prefer a dairy-free option, use a plant-based cheese and non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
