Description

Elevate your brunch game with this Veggie-Loaded Frittata, a colorful mix of fresh vegetables and creamy eggs that comes together in just 30 minutes. This vibrant dish is not only easy to prepare but also visually stunning, making it perfect for lazy Sundays or quick weekday breakfasts. Enjoy it warm or cold and impress family and friends with its delicious flavors and healthy ingredients.

Ingredients

Scale

6 large eggs
1 cup bell peppers (diced, mixed red, yellow, and green)
2 cups fresh spinach (or 1 cup frozen)
1 medium onion (diced)
1 cup cheese (feta or cheddar, grated)
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 onions and bell peppers until soft, about 5 minutes. Add spinach and cook until wilted for another 2 minutes.
In a bowl, whisk together the eggs with salt and pepper until frothy.
Pour the egg mixture over the sautéed vegetables in the skillet and stir gently to combine. Sprinkle cheese on top.
Bake in the preheated oven for 20-25 minutes until puffed and golden brown.
Let cool slightly before slicing into wedges; serve warm or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 2g
Sodium: 300mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 12g
Cholesterol: 320mg

Keywords: Feel free to swap out vegetables based on availability—try mushrooms or zucchini! For added flavor, incorporate herbs like basil or spices such as paprika into the egg mixture.