Description
A warm and fluffy baked vegetable frittata filled with spinach, red bell pepper, zucchini, red onion, cherry tomatoes, and cheddar cheese. It is an easy vegetarian dish that works beautifully for breakfast, brunch, lunch, or dinner.
Ingredients
Scale
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon olive oil
- 1/2 cup finely chopped red onion
- 1 cup diced red bell pepper
- 1 cup diced zucchini
- 2 cups loosely packed chopped baby spinach
- 1/2 cup halved cherry tomatoes
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or an 8×8-inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, dried oregano, and garlic powder until smooth.
- Heat the olive oil in a skillet over medium heat. Add the red onion, red bell pepper, and zucchini. Cook for 4 to 5 minutes, stirring occasionally, until softened. Add the spinach and cook for 1 minute more, until wilted.
- Spread the cooked vegetables in the prepared baking dish. Pour the egg mixture evenly over the vegetables.
- Scatter the cherry tomatoes over the top and sprinkle with the shredded cheddar cheese.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden.
- Let the frittata rest for 5 to 10 minutes before slicing and serving.
Notes
- Cook the vegetables first to remove excess moisture and keep the texture fluffy.
- Do not overbake, or the eggs may become rubbery.
- Leftovers can be stored in the refrigerator for up to 4 days.
- You can freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 230mg
Keywords: baked vegetable frittata, vegetable frittata, easy frittata recipe, baked egg dish, vegetarian brunch recipe, spinach zucchini frittata