Description
This Delicious Green Veggie Frittata is a wholesome and colorful breakfast option packed with nutritious spinach, bell peppers, zucchini, and melted cheese. Featuring a fluffy texture from eggs and a savory aroma from sautéed onions, it’s an easy and satisfying way to start your day with a healthy dose of veggies.
Ingredients
Scale
Vegetables
- 1 cup spinach, chopped
- 0.5 cup green bell pepper, diced
- 0.5 cup zucchini, diced
- 0.25 cup onion, diced
Proteins and Dairy
- 6 large eggs
- 0.5 cup shredded cheese (cheddar or mozzarella)
Seasonings and Oils
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat, then add diced onion, green bell pepper, and zucchini. Cook for about 5-7 minutes until the vegetables soften and develop their flavors.
- Add Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until it wilts and blends with the other vegetables.
- Prepare Egg Mixture: In a bowl, whisk the 6 large eggs along with salt and pepper until well combined.
- Combine Ingredients: Gently fold the sautéed vegetables and shredded cheese into the whisked eggs, ensuring an even mix.
- Cook Initial Mixture: Pour the egg and vegetable mixture back into the skillet, spreading evenly. Cook on the stovetop for a few minutes until the edges of the frittata begin to set.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is fully set and the frittata is cooked through.
- Serve: Remove from the oven, allow to cool slightly, then slice and serve warm for a nourishing breakfast.
Notes
- Use a skillet that is oven-safe to seamlessly transfer from stovetop to oven.
- Feel free to swap the cheese with your preferred type, such as feta or gouda.
- For a dairy-free version, omit cheese or use a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Add herbs like parsley or chives to boost flavor.
