Super Nutritious Frittata

Wake up to a wholesome and flavor-packed breakfast with this Super Nutritious Frittata! Brimming with vibrant veggies like red bell pepper, zucchini, baby spinach, and juicy cherry tomatoes, this protein-rich dish combines eight fluffy eggs with a splash of almond milk for a light and creamy texture. The savory addition of crumbled feta cheese (optional) and a touch of fresh parsley add bursts of tangy flavor, while a quick sauté in olive oil enhances the natural sweetness of the vegetables. This oven-baked frittata is not only easy to make in under 35 minutes but is also a great option for meal prep or a comforting brunch. Perfect for a gluten-free, high-protein, and customizable meal, this recipe is guaranteed to keep you fueled all day long!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons olive oil
• 1 medium (diced) red bell pepper
• 0.5 cup (finely chopped) yellow onion
• 1 small (sliced into thin half-moons) zucchini
• 2 cups (packed) baby spinach
• 0.75 cup (halved) cherry tomatoes
• 0.5 cup (crumbled, optional) feta cheese
• 2 tablespoons (chopped, optional) fresh parsley
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined. Set aside.

Step 3

Heat 2 tablespoons of olive oil in an oven-safe skillet (such as cast iron) over medium heat.

Step 4

Add the chopped onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until softened.

Step 5

Add the sliced zucchini to the skillet and cook for an additional 3 minutes, or until tender.

Step 6

Stir in the baby spinach and cook for 1-2 minutes, or until wilted.

Step 7

Distribute the halved cherry tomatoes evenly over the vegetable mixture in the skillet.

Step 8

Pour the egg mixture evenly over the vegetables in the skillet, tilting the pan slightly if needed to spread the eggs evenly.

Step 9

Sprinkle the crumbled feta cheese, if using, over the top of the egg mixture.

Step 10

Allow the frittata to cook on the stovetop over medium-low heat for 3-5 minutes, or until the edges start to set.

Step 11

Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and cooked through (check by inserting a toothpick into the center; it should come out clean).

Step 12

Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 13

Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(1010.8g)

Amount per serving	% Daily Value*
Calories	734.0

Total Fat 39.7g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1488mg	0%
Sodium 2176.9mg	0%
Total Carbohydrate 31.6g	0%
Dietary Fiber 9.4g	0%
Total Sugars 19.0g
Protein 58.2g	0%

Vitamin D 353IU	0%
Calcium 539.3mg	0%
Iron 14.0mg	0%
Potassium 1433.3mg	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: 49.9%

Protein: 32.5%

Carbs: 17.6%