4.7 from 36 votes
Vegetable Frittata
This Vegetable Frittata is made with eggs, a variety of fresh vegetables, and cheese. This frittata recipe is very versatile and makes a great quick and easy meal. Enjoy for breakfast, brunch, lunch, or even dinner.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
Calories:
177 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 10 egg large
- 1/3 cup whole milk or half-and-half
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- 1 cup mozzarella cheese or Gruyere cheese, shredded
- 1 tablespoon olive oil
- 1/2 yellow onion chopped
- 2 cups cremini mushrooms sliced
- 1 red bell pepper stemmed, seeds removed, and chopped
- 1 zucchini chopped, small
- 2 cups spinach fresh leaves
- 2 cloves garlic minced
- 1/2 cup grape tomato halved
- 1/4 cup Parmesan Cheese freshly grated
- 2 tablespoons basil freshly chopped
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t overbeat or the frittata will fall. Stir the mozzarella cheese. Set aside.
- In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.
- Add the zucchini and cook for 2 minutes. Stir in the spinach and garlic and cook until the spinach is wilted. Season the veggies with a little salt and pepper.
- Give the egg mixture a good stir and pour over the vegetables, covering them evenly. You can gently use a spatula to evenly spread out the eggs and cheese.
- Sprinkle the tomatoes, Parmesan cheese, and fresh basil on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.
- Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly.
- Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.
Cup of Yum
Notes
- Feel free to use your favorite vegetables, just make sure you cook them first, so the frittata doesn’t get soggy. Veggies that work well: broccoli, zucchini, artichokes hearts, mushrooms, peppers, spinach, and potatoes.
- You can also add in cooked sausage or bacon. Make sure you chop up the bacon before adding to the pan.
- For the cheese, you can use your favorite. A few suggestions: mozzarella, gruyere, cheddar, fontina, monterey jack, pepper jack, parmesan, goat cheese or feta cheese.
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
219mg
(73%)
Sodium
229mg
(10%)
Potassium
354mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1757IU
(35%)
Vitamin C
28mg
(31%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 229mg | 10% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 28mg | 31% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.