Description
This vibrant Spring Vegetable Frittata combines fluffy eggs with fresh seasonal veggies for a deliciously light brunch or dinner option that will brighten any meal.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 medium onion, chopped
- ½ cup feta cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat.
- Sauté onions and bell peppers for about 5 minutes until soft. Add spinach and cook until wilted (2-3 minutes).
- In a bowl, whisk together the eggs with salt and pepper until frothy. Pour over the sautéed veggies and gently mix to combine.
- Sprinkle crumbled feta on top and bake for 20-25 minutes or until set. A toothpick inserted in the center should come out clean.
- Let cool slightly, then slice and serve warm or at room temperature.
Notes
- Feel free to customize with seasonal vegetables like zucchini or asparagus.
- For added flavor, consider incorporating fresh herbs directly into the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg