Description
Start your day on a vibrant note with this delicious Breakfast Veggie Frittata, featuring fresh vegetables and fluffy eggs, perfect for any morning occasion.
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers, diced
- 1 medium onion, chopped
- 1 small zucchini, diced
- 2 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet over medium heat, add olive oil. Sauté the chopped onions and diced bell peppers until soft and fragrant (about 5 minutes).
- Add the diced zucchini and fresh spinach to the skillet. Cook until the spinach wilts (about 2-3 minutes).
- In a bowl, whisk together the eggs with salt and pepper until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet and gently stir to combine.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until puffed up and golden brown.
Notes
- Feel free to swap in seasonal vegetables or herbs like basil for extra flavor.
- Leftover frittata can be stored in an airtight container in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (140g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 375mg