Baked Vegetable Frittata
This Baked Vegetable Frittata is a wholesome and delicious dish, perfect for any meal of the day. Packed with colorful veggies and protein-rich eggs, it’s a great way to start your day or serve as a light dinner.
Equipment
- 1 oven-safe skillet or baking dish (9-inch)
- 1 whisk
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 8 large eggs
- 1 cup milk whole or 2%
- 1 cup bell peppers diced
- 1 cup zucchini diced
- 1 cup spinach chopped
- 1 small onion diced
- 1 cup shredded cheese cheddar, feta, or mozzarella
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon dried oregano optional
- to taste none fresh parsley for garnish, optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk until well combined. Add salt, pepper, and dried oregano (if using) to the mixture. Set aside.
- Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent.
- Stir in the diced bell peppers and zucchini. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.
- Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted.
- Pour the egg mixture over the sautéed vegetables, ensuring an even distribution. Sprinkle the shredded cheese on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes. Cut into wedges and serve warm, garnished with fresh parsley if desired.
Notes
Feel free to substitute or add other vegetables such as mushrooms, tomatoes, or broccoli based on your preference.
This frittata can be stored in an airtight container in the refrigerator for up to 3 days.
It can also be enjoyed cold or reheated, making it a versatile dish for meal prep.