More Vegetable Than Egg Frittata Mark Bittman

Elevate your breakfast or brunch game with Mark Bittman’s “More Vegetable Than Egg Frittata,” a deliciously wholesome recipe that puts fresh produce front and center. Packed with vibrant zucchini, sweet red bell peppers, earthy mushrooms, and tender spinach, this frittata lets nutrient-rich vegetables shine in every bite. A light egg and Parmesan cheese mixture binds the medley together, creating a dish that’s flavorful yet perfectly balanced. Ideal for meal prep or serving a crowd, this oven-baked frittata is quick and easy, ready in just 35 minutes. Serve it warm or at room temperature for an effortlessly satisfying, veggie-packed meal that works for breakfast, lunch, or dinner. Whether you’re a flexitarian, vegetarian, or just seeking an inventive way to enjoy your veggies, this frittata recipe is sure to impress.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 small, sliced into thin rounds zucchini
• 1 medium, diced red bell pepper
• 1 cup, sliced mushrooms
• 2 cups, fresh spinach
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 4 large eggs
• 0.25 cups milk or cream
• 0.25 cups, grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in an oven-safe skillet over medium heat.

Step 3

Add the diced onion and cook for about 2-3 minutes until softened.

Step 4

Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.

Step 5

Stir in the spinach and cook for 1-2 more minutes until wilted. Season the vegetables with salt and black pepper.

Step 6

In a medium bowl, whisk together the eggs and milk or cream until well combined. Stir in half of the grated Parmesan cheese.

Step 7

Reduce the heat to low and spread the cooked vegetables evenly across the bottom of the skillet.

Step 8

Pour the egg mixture over the vegetables, ensuring it spreads evenly. Tilt the skillet if necessary to cover all the vegetables.

Step 9

Cook on the stovetop for 2-3 minutes until the edges start to set.

Step 10

Sprinkle the remaining Parmesan cheese on top and transfer the skillet to the preheated oven.

Step 11

Bake for 10-12 minutes, or until the frittata is puffed and the center is set.

Step 12

Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.

Step 13

Serve warm or at room temperature. Enjoy your veggie-packed frittata!

Nutrition Facts

Serving size	(836.6g)

Amount per serving	% Daily Value*
Calories	911.4

Total Fat 64.8g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 772.2mg	0%
Sodium 2327.2mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 7.8g	0%
Total Sugars 21.1g
Protein 44.8g	0%

Vitamin D 191IU	0%
Calcium 496.6mg	0%
Iron 6.4mg	0%
Potassium 1960.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 19.2%

Carbs: 18.3%