Veggie Frittata

Start your day with a vibrant and hearty Veggie Frittata, a quick and easy egg-based dish that's packed with colorful vegetables and melted cheddar cheese. Perfect for breakfast, brunch, or even a light dinner, this recipe combines sautéed onions, red bell peppers, zucchini, cherry tomatoes, and baby spinach for a burst of garden-fresh flavor in every bite. The creamy egg mixture is whisked with milk and gently baked until golden, creating a fluffy, protein-rich base that pairs beautifully with the savory melted cheese on top. Ready in just 40 minutes, this oven-baked frittata is an effortless way to incorporate wholesome, nutrient-rich ingredients into your meal plan. Serve it warm and garnish with freshly chopped parsley for an irresistible finishing touch! Ideal for meal prep or serving a crowd, this one-pan wonder is as versatile as it is delicious. Keywords: veggie frittata, baked egg recipe, healthy breakfast, easy brunch ideas, egg and vegetable dish.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cups milk
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 0.5 cups shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Heat the olive oil in an oven-safe, non-stick skillet over medium heat.

Step 4

Add the diced onion to the skillet and cook for 3-4 minutes, until softened and translucent.

Step 5

Stir in the red bell pepper and zucchini, cooking for an additional 4-5 minutes until the vegetables are tender.

Step 6

Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes until the spinach is wilted.

Step 7

Evenly spread the vegetable mixture across the skillet and reduce the heat to low.

Step 8

Pour the egg mixture over the vegetables, ensuring even coverage. Do not stir.

Step 9

Sprinkle the shredded cheddar cheese evenly over the top.

Step 10

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and golden on top.

Step 11

Carefully remove the skillet from the oven and let it cool for 5 minutes.

Step 12

Sprinkle with fresh parsley, if desired, and slice into wedges. Serve warm.

Nutrition Facts

Serving size	(1018.3g)

Amount per serving	% Daily Value*
Calories	1195.0

Total Fat 86.4g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1554.0mg	0%
Sodium 1023.6mg	0%
Total Carbohydrate 31.3g	0%
Dietary Fiber 6.8g	0%
Total Sugars 16.0g
Protein 72.3g	0%

Vitamin D 354.8IU	0%
Calcium 831.6mg	0%
Iron 10.6mg	0%
Potassium 1587.1mg	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: 65.2%

Protein: 24.3%

Carbs: 10.5%