Garden Veggie Frittata
Delight in a vibrant and nutritious start to your day with this Garden Veggie Frittata. This easy-to-make dish is a perfect blend of fresh vegetables and protein-packed eggs, making it both satisfying and healthy. With its colorful ingredients, the frittata not only looks appetizing but also offers a great way to sneak in those essential veggies that often get overlooked. Ideal for busy mornings or leisurely brunches, this recipe is designed for versatility—feel free to customize it with your favorite veggies or proteins. Plus, it’s great for meal prep, so you can enjoy delicious slices throughout the week. Whip up this 150-calorie delight and brighten your breakfast table!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper until combined.
- Heat olive oil in an oven-safe skillet over medium heat; sauté onion and bell pepper until softened (about 5 minutes).
- Add zucchini and mushrooms; continue cooking for another 5-7 minutes until tender.
- Stir in spinach until wilted.
- Pour the egg mixture evenly over the sautéed vegetables.
- Transfer skillet to the oven; bake for about 15-20 minutes until set and golden.
- Let cool slightly before slicing into wedges; serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg