Vegetable Frittata Italian Style Omelet

Brighten up your breakfast or brunch table with this Vegetable Frittata Italian Style Omelet, a wholesome and flavor-packed dish that's as beautiful as it is delicious. Bursting with vibrant ingredients like zucchini, red bell pepper, cherry tomatoes, baby spinach, and fresh herbs, this oven-baked frittata is a delightful way to enjoy seasonal produce. Fluffy eggs, enhanced with a touch of whole milk and nutty Parmesan cheese, come together in a single skillet for easy preparation and minimal cleanup. Perfectly seasoned with garlic, fresh parsley, and basil, this Italian-inspired recipe is ready in just 35 minutes and can be served warm or at room temperature. Ideal for serving four, pair this savory omelet with a crisp side salad or crusty bread for an effortlessly elegant meal. Whether you're hosting a weekend brunch or prepping for your weekly meals, this vegetable frittata is a versatile, gluten-free crowd-pleaser.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cup whole milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small (thinly sliced) red onion
• 1 small (diced) red bell pepper
• 1 medium (diced) zucchini
• 8 halved cherry tomatoes
• 2 cups (loosely packed) baby spinach
• 2 cloves (minced) garlic
• 0.5 cup (grated) Parmesan cheese
• 2 tablespoons (chopped) fresh parsley
• 2 tablespoons (chopped) fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat.

Step 4

Add the sliced red onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes, or until they start to soften.

Step 5

Add the diced zucchini and minced garlic to the pan. Cook for another 2-3 minutes, stirring occasionally.

Step 6

Mix in the halved cherry tomatoes and baby spinach. Sauté until the spinach is wilted, about 1-2 minutes.

Step 7

Spread the vegetables evenly across the skillet. Pour the egg mixture over the vegetables, tilting the skillet if necessary to ensure even coverage.

Step 8

Sprinkle the grated Parmesan cheese evenly over the top of the mixture.

Step 9

Allow the frittata to cook on the stovetop for 3-4 minutes, or until the edges begin to set.

Step 10

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.

Step 11

Carefully remove the skillet from the oven using oven mitts. Let the frittata cool for 5 minutes.

Step 12

Garnish with the chopped fresh parsley and basil before slicing into wedges.

Step 13

Serve warm or at room temperature with a side salad or crusty bread, if desired.

Nutrition Facts

Serving size	(1095.8g)

Amount per serving	% Daily Value*
Calories	1247.4

Total Fat 83.6g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1539.8mg	0%
Sodium 4020.2mg	0%
Total Carbohydrate 45.8g	0%
Dietary Fiber 8.5g	0%
Total Sugars 28.1g
Protein 75.4g	0%

Vitamin D 354.8IU	0%
Calcium 904.0mg	0%
Iron 11.4mg	0%
Potassium 1718.8mg	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: 60.8%

Protein: 24.4%

Carbs: 14.8%