Description

Garden Veggie Frittata is a colorful and nutritious dish that transforms breakfast or brunch into a delightful experience. This easy-to-make frittata is packed with fresh vegetables, making it perfect for using up leftovers. With a fluffy egg base and melted cheese topping, each bite offers a satisfying combination of flavors and textures. Enjoy this versatile recipe any time of the day, whether you’re hosting a leisurely brunch or need a quick weeknight dinner solution.

Ingredients

Scale

6 large eggs
1 cup bell peppers, chopped (red, yellow, or green)
2 cups fresh spinach
1 cup cherry tomatoes, halved
1 small onion, diced
1 cup grated cheese (feta or cheddar)
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In an oven-safe skillet over medium heat, heat the olive oil and sauté the diced onion and bell peppers for about 5 minutes until tender.
Add the spinach and cook until wilted (approximately 2 minutes). Stir in the halved cherry tomatoes.
In a bowl, whisk together the eggs with salt and pepper until frothy. Pour the egg mixture over the sautéed vegetables in the skillet.
Sprinkle grated cheese evenly on top.
Bake for 20-25 minutes or until the eggs are set and top is golden brown. For a crispy finish, broil for an additional minute.
Serve warm, optionally garnished with fresh herbs.

Nutrition

Serving Size: 1 slice (approximately 150g)
Calories: 230
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 14g
Cholesterol: 260mg

Keywords: Customize your frittata with seasonal vegetables or herbs to enhance flavor.Leftover cooked meats like ham or turkey can be added for extra protein.Store leftovers in an airtight container in the fridge for up to three days; reheat gently before serving.