Easy Vegetable Frittata
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
198 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Italian
Easy Vegetable Frittata
Description
The recipe starts by beating eggs with milk, crumbled feta, and shredded mozzarella, providing a creamy and slightly tangy base. Vegetables including chopped red onion, garlic, red bell pepper, and baby spinach are sautéed in olive oil until soft and fragrant. The cooked vegetables are combined with seasoning and the egg mixture is poured over them in the pan. Baking at 400°F completes the cooking by setting the eggs uniformly with a lightly golden surface while retaining moisture inside.
The final frittata has a tender, moist texture with melted cheese and flavorful bites of each vegetable. The inclusion of feta adds a distinctive salty tang that complements the mild mozzarella and fresh vegetables. This dish serves well as breakfast, brunch, or a light meal.
Vegetables can be varied according to season or preference, including zucchini, mushrooms, asparagus, potatoes, or broccoli. Addition of cooked meats like sausage or bacon is also possible for a heartier version. Leftovers should be stored refrigerated and reheated gently in the oven to retain texture.
Ingredients
- 8 egg large
- 1/3 cup milk
- 1/3 cup feta cheese
- 1/2 cup mozzarella cheese shredded
- 2 tbsp olive oil
- 1/2 cup red onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 2 cups baby spinach
Instructions
- In a bowl mix the eggs with the milk, feta and mozzarella.
- Preheat the oven to 400 degrees F. Heat the oil in an oven safe pan such as cast iron skillet over medium high heat.
- Saute the onion until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the salt, pepper, paprika and oregano. Stir to combine.
- Add in the spinach and cook for 5 minutes or until it's wilted.
- Pour in the egg mixture and make sure it's distributed evenly. Transfer the pan to the oven and bake for 25 to 30 minutes until the egg mixture is set. Let it sit for 10 minutes and serve.
Notes
- Feel free to substitute or add your preferred vegetables such as zucchini, mushrooms, asparagus, potatoes, or broccoli for variety.
- You can also include cooked meats like sausage or bacon for added protein and flavor.
- Store leftover frittata in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 300°F for about 15 minutes to maintain texture and prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 235mg | 78% |
| Sodium | 348mg | 15% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1999IU | 40% |
| Vitamin C | 29mg | 32% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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