Description
A light and flavorful spring vegetable frittata packed with fresh vegetables, fluffy eggs, and herbs, perfect for any time of the day.
Ingredients
Scale
- 8 large eggs
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup milk
- 1/2 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh herbs, chopped
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add onion and garlic, cook until fragrant, then add zucchini and cook for a few minutes. Stir in spinach and cherry tomatoes until slightly softened.
- Pour the egg mixture over the vegetables and sprinkle shredded cheese on top. Cook on the stove for 2 to 3 minutes.
- Transfer the skillet to the oven and bake for 15 to 18 minutes until the center is set.
- Remove from the oven, let it rest for 5 minutes, sprinkle fresh herbs, slice, and serve.
Notes
- Cook vegetables before adding eggs to avoid excess moisture.
- Use room temperature eggs for a better texture.
- Do not overbake to keep it soft and fluffy.
- Let it rest before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: spring vegetable frittata, easy frittata recipe, healthy egg breakfast, vegetable frittata