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5.0 from 3 votes

Vegetable Frittata Recipe

Looking for a delicious and healthy breakfast? This vegetable frittata is a tasty combination of fluffy eggs, veggies, and feta cheese. Yum!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 9 slices
Calories: 96 kcal
Course: Breakfast , Lunch , Brunch
Cuisine: Italian

Ingredients

For the Egg Mixture:
  • 6 large eggs
  • ¼ cup milk
  • 2 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the Vegetables:
  • 2 tablespoons olive oil
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 2 cloves garlic minced
  • ½ cup spinach
  • ¼ cup chopped basil
  • ¼ cup crumbled Feta cheese
For Serving:
  • ½ cup halved cherry or grape tomatoes
  • fresh basil leaves optional
  • flaky salt optional
  • a drizzle of olive oil optional

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. In a large bowl, whisk the eggs, milk, garlic, salt, and pepper together Set aside.
  3. Heat the oil in a 10-inch cast iron skillet (or other oven-safe skillet) over medium-high heat. Add in the bell pepper and zucchini and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Add in the spinach and cook, stirring, until wilted, about 1 minute.
  5. Remove the skillet from the heat and pour in the egg mixture and basil. Stir so that the vegetables are evenly distributed throughout the egg.
  6. Sprinkle the feta evenly over the top, transfer to the oven, and bake, uncovered, for 15-20 minutes or until the edges are set. Top with tomatoes, fresh basil, flaky salt and a drizzle of olive oil. Serve.

Notes

  • Storage: Store vegetable frittata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Any milk, whole, low fat, or dairy free will work in this recipe.
  • For the best frittata, use a cast-iron skillet. Remember to use an oven mitt when handling the skillet, as the handle gets hot!
  • If you don't have an oven-safe skillet, use an 8x8-inch baking pan instead!
  • Season as you go. Add a bit of salt and pepper to the vegetables and the eggs to enhance the flavors!
  • Try not to beat the eggs too much as it will bring too much air into the eggs. This will cause the frittata to puff up in the oven and then fall into a dense, tough, and rubbery frittata after cooling.
  • For an extra fluffy frittata, stir a pinch of baking powder into the eggs before pouring them over the veggies.
  • Use whatever veggies you have on hand; a frittata is a great fridge clean-out recipe!
  • Cook the vegetables sequentially, starting with the heartier ones that take the longest to cook, then gradually adding in the softer ones, and finishing with tender greens. This will prevent any veggies from being overcooked.
  • Bake the frittata until it is just set in the middle. An over-baked frittata will be tough and spongy!
  • If you see that the center of your frittata isn't as cooked, remove it from the oven so the rest of the egg doesn't overcook. Let it sit at room temperature for a few minutes so it can fully set before cutting.
  • Let the frittata rest for 5 minutes before cutting it. This will ensure it is fully cooked through and set.
  • Nutritional information does not include optional ingredients.

Nutrition Information

Serving 1slice Calories 96kcal (5%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 114mg (38%) Sodium 226mg (9%) Potassium 173mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 877IU (18%) Vitamin C 24mg (27%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 9slices

Amount Per Serving

Calories 96

% Daily Value*

Serving 1slice
Calories 96kcal 5%
Carbohydrates 3g 1%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 114mg 38%
Sodium 226mg 9%
Potassium 173mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 877IU 18%
Vitamin C 24mg 27%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.