Description

Enjoy a burst of fresh flavors with this Garden Veggie Delight Frittata. Featuring fluffy eggs and a colorful medley of bell peppers, zucchini, and spinach, this dish is perfect for breakfast, brunch, or light dinners. Easy to prepare and packed with nutrients, it’s a delightful way to showcase seasonal vegetables and can be customized to suit your taste.

Ingredients

Scale

6 large eggs
1 cup bell peppers (diced, mixed colors)
1 cup zucchini (sliced thin)
2 cups fresh spinach
1 medium onion (diced)
1 cup grated cheese (feta or cheddar)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In an oven-safe skillet, heat olive oil over medium heat. Sauté diced onion until soft (about 3 minutes). Add bell peppers and zucchini; cook for an additional 5 minutes until tender.
Stir in the spinach and cook until wilted (about 2 minutes).
In a bowl, whisk eggs with salt and pepper. Pour the egg mixture over the sautéed vegetables. Sprinkle cheese on top.
Bake in the preheated oven for 20-25 minutes or until set and golden brown around the edges.
Slice into wedges and serve warm.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 14g
Cholesterol: 370mg

Keywords: Swap in your favorite vegetables based on what’s on hand. For added flavor, consider incorporating herbs like basil or thyme. Leftovers can be stored in an airtight container for up to four days.