Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup chopped spinach
- 1/2 bell pepper, diced
- 1/2 zucchini, sliced
- 1/4 cup cherry tomatoes, halved
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and garlic until translucent.
- Add bell pepper, zucchini, and spinach. Cook until just softened.
- Whisk together eggs, milk, salt, and pepper in a bowl. Stir in the sautéed vegetables.
- Pour the mixture back into the skillet, sprinkle with Parmesan cheese, and arrange cherry tomatoes on top.
- Cook on the stove over medium-low heat until the edges start to set, about 5 minutes.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
- Remove from oven and let cool for a few minutes before slicing.
Notes
- Customize with your favorite vegetables or add cooked bacon for extra flavor.
- Serve with a side salad or fresh fruit for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Vegetable Frittata, Easy Breakfast, Healthy Brunch