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Vegetable Frittata 3

Vegetable Frittata

Maria G. Brooks
A vegetable frittata is a simple yet satisfying dish that combines eggs with fresh, seasonal vegetables.
It's easy to prepare, making it perfect for breakfast, brunch, or a light dinner.
The dish is customizable to suit different tastes, whether you prefer leafy greens, mushrooms, or bell peppers.
Enjoy it hot or cold, and it also makes a great meal prep option for the week ahead.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Protein: 15g, Carbohydrates: 8g, Fat: 18g, Fiber: 2g. Sugar: 3g, Cholesterol: 250mg, Sodium: 300mg
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Dinner
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 250 kcal

Equipment

  • 1 Oven-safe skillet (10-12 inches)
  • 1 Mixing bowl (for whisking eggs)
  • 1 Whisk
  • 1 Knife for chopping vegetables
  • 1 Cutting board
  • 1 Spoon (for stirring ingredients)
  • 1 Oven (for baking)

Ingredients
  

  • 6 large eggs – Eggs
  • 1/4 cup milk – Milk
  • 1/2 cup grated cheese – Cheddar or Feta, optional
  • 1 tbsp olive oil – Olive Oil
  • 1 small onion chopped – (Onion)
  • 1 bell pepper chopped – (Bell Pepper)
  • 1 cup mushrooms sliced – (Mushrooms)
  • 1 cup spinach chopped – (Spinach)
  • 2 cloves garlic minced – (Garlic)
  • 1 tsp dried basil – Herbs
  • Salt to taste – (Seasoning)
  • Black pepper to taste – (Seasoning)

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare Vegetables: Chop the onion, bell pepper, mushrooms, and spinach into bite-sized pieces.
    Mince the garlic.
  • Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add onions and garlic, and sauté for about 2-3 minutes until fragrant.
    Add the bell pepper and mushrooms, and cook for 5-7 minutes until tender.
    Add spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and dried basil.
  • Prepare Egg Mixture: In a mixing bowl, whisk together eggs, milk, and cheese (if using).
    Season with a pinch of salt and pepper.
  • Combine: Pour the egg mixture over the sautéed vegetables in the skillet.
    Stir gently to combine and let the eggs set around the edges.
  • Bake: Transfer the skillet to the preheated oven.
    Bake for 15-20 minutes or until the frittata is golden on top and fully set in the center.
  • Serve: Let the frittata cool for a few minutes before slicing into wedges.
    Serve warm.

Notes

  • Customizable Vegetables: Feel free to use any vegetables you have on hand, such as zucchini, tomatoes, or broccoli.
  • Cheese Options: Goat cheese, Parmesan, or a mix of cheeses will work wonderfully in this recipe.
  • Make-Ahead: You can prepare the frittata a day ahead and store it in the fridge. Just reheat it in the oven or microwave before serving.
  • Vegan Option: Substitute eggs with a chickpea flour mixture or tofu, and use a dairy-free cheese option for a vegan frittata.
Keyword Vegetable Frittata