Spring Veggie Frittata
Spring Veggie Frittata is a vibrant and nutritious dish that highlights the fresh flavors of spring. Bursting with colorful vegetables like bell peppers, zucchini, and spinach, this frittata is not only visually appealing but also packed with protein-rich eggs. Perfect for brunch or a light dinner, it’s quick to prepare and can easily be customized based on your favorite seasonal ingredients. Enjoy a slice warm or at room temperature, and savor the delightful taste of spring in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 2 cups fresh spinach
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced
- 1/2 onion (yellow or red), diced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add onion, bell peppers, and zucchini; sauté for about 5-7 minutes until tender. Stir in spinach until wilted.
- In a bowl, whisk together eggs, salt, and pepper; optionally add herbs like oregano or thyme.
- Pour the egg mixture over the sautéed vegetables in the skillet and gently stir to combine. If using feta cheese, sprinkle on top.
- Bake in the preheated oven for 20-25 minutes or until set and slightly golden on top.
- Let cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 290mg
Keywords: - Customize with seasonal vegetables or herbs for added flavor. - For extra texture, pre-cook denser vegetables like potatoes before adding them. - Store leftovers in an airtight container in the fridge for up to four days.