Garden Veggie Frittata
Experience the joy of a nutritious breakfast with our Garden Veggie Frittata. This delightful dish combines fresh vegetables and eggs, creating a light and fluffy meal that’s perfect for any occasion—from busy weekday mornings to leisurely family brunches. With its vibrant colors and flavors, each bite feels like a celebration of garden-fresh goodness. Not only is this frittata quick and easy to prepare, but it’s also highly customizable, allowing you to mix in your favorite veggies or herbs. Plus, it’s ideal for meal prep—make it ahead of time and enjoy delicious slices throughout the week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté chopped onion and bell pepper until softened (about 5 minutes).
- Stir in zucchini and mushrooms; cook until tender (5-7 minutes).
- Fold in chopped spinach until wilted.
- Pour the egg mixture over the sautéed vegetables evenly.
- Bake in the preheated oven for 15-20 minutes or until set and lightly golden around the edges.
- Allow to cool slightly before slicing into wedges.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg