Veggie Packed Frittata

$- 6 large eggs - 1/4 cup milk - 1 cup fresh spinach, chopped - 1/2 cup bell peppers, diced (red and yellow) - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup zucchini, grated - 1/2 teaspoon garlic powder - 1/2 teaspoon dried oregano - Salt and pepper to taste - 1/2 cup shredded cheese (cheddar or mozzarella) - 2 tablespoons olive oil The ingredients in this veggie packed frittata not only taste great but also provide many nutrients. Eggs serve as the base, bringing protein and healthy fats. The milk keeps the frittata moist and fluffy. Fresh spinach adds iron and vitamins. The bell peppers and cherry tomatoes burst with flavor and color. Zucchini gives a nice texture, while onion adds a sweet touch. The garlic powder and oregano give it a delightful aroma. A sprinkle of salt and pepper enhances all the flavors. Finally, cheese adds richness and makes the top golden and cheesy. Each serving contains about 250 calories, with 18g of protein, 15g of fat, and 10g of carbohydrates. This makes it a balanced meal, perfect for breakfast or brunch. - Oven-safe skillet - Mixing bowl - Whisk You need an oven-safe skillet to cook the frittata on the stovetop and then finish it in the oven. A mixing bowl helps in whisking the eggs, milk, and seasonings. A whisk is essential for making the egg mixture light and fluffy. For the full recipe, refer to the detailed cooking instructions shared earlier. - Preheat the oven to 400°F (200°C). - In a mixing bowl, whisk 6 large eggs with 1/4 cup milk. Add 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, salt, and pepper. Set it aside. - Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. - Add 1/4 cup finely chopped red onion and 1/2 cup diced bell peppers. Sauté for about 3-4 minutes until soft. - Next, add 1/2 cup grated zucchini and 1 cup chopped spinach. Stir for 2-3 minutes until the spinach wilts. - Fold in 1/2 cup halved cherry tomatoes, mixing them well with veggies. - Pour the egg mixture over the vegetables. Use a spatula to stir gently. - Cook on the stovetop for about 3-4 minutes until the edges start to set. - Transfer the skillet to the preheated oven and bake for 12-15 minutes until puffed and golden. - Check doneness by inserting a toothpick into the center; it should come out clean. - Remove from the oven and let it cool for a few minutes before slicing into wedges. For the complete recipe, check out the Full Recipe section. To make a fluffy frittata, whisk the eggs well. Use a fork or whisk and mix until the eggs are light and frothy. This adds air and makes the frittata rise nicely. When sautéing veggies, timing is key. Start with onions and bell peppers. Cook them for about 3-4 minutes until soft. Then add zucchini and spinach. Sauté these for 2-3 more minutes. This step helps bring out their flavors. Different cheeses can change the taste of your frittata. Cheddar adds a sharp bite. Mozzarella gives a creamy texture. You can also try feta for a tangy twist. Mixing cheeses can create a unique flavor profile too. Herbs and spices can boost your frittata's taste. Fresh herbs like basil or parsley add brightness. Dried herbs like thyme or rosemary bring depth. You can also sprinkle in red pepper flakes for a hint of heat. Experiment with flavors you enjoy to make it your own. For the full recipe, check the details above. {{image_4}} You can make your veggie packed frittata even heartier by adding protein. Try crispy bacon or savory sausage for a meaty twist. Chop them finely and sauté them first in the skillet. This gives your frittata a nice flavor boost. If you prefer vegetarian options, consider adding beans or lentils. Chickpeas are also a great choice. They add protein and a nice texture. You can mix them in with the veggies. This way, you keep the dish filling and nutritious. One of the best parts of a frittata is how flexible it is. You can swap in seasonal vegetables to match what you have. In spring, use fresh asparagus or peas for a bright touch. Summer is great for zucchini and fresh corn. In fall, think about adding roasted butternut squash or sweet potatoes. Winter calls for hearty greens like kale or Swiss chard. This keeps your frittata fresh and exciting all year long. When it’s time to serve your frittata, think about sides that balance its richness. A light salad of mixed greens works great. Add a simple vinaigrette to keep it fresh. You can also serve it with crusty bread or toast for a filling meal. For a fun twist, try some sliced avocado on the side. It adds creaminess and a pop of flavor. Pair your dish with a refreshing drink like iced tea or a sparkling water. This makes for a complete and satisfying meal. For the full recipe, check out the Veggie Packed Frittata section above. To store your frittata, let it cool first. Once cool, cut it into slices. Place the slices in an airtight container. This helps keep the frittata fresh. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing. When you are ready to eat, reheat your frittata for the best taste. Use the oven or a skillet. If using the oven, preheat it to 350°F (175°C). Place the frittata slices on a baking sheet. Heat for about 10-15 minutes. If using a skillet, warm it over medium heat. Cover with a lid to keep moisture. This keeps the frittata soft and tasty. You can freeze leftover frittata for later use. Wrap each slice in plastic wrap. Then place the wrapped slices in a zip-top bag. Label the bag with the date. Use the frozen frittata within three months for the best flavor. To thaw, move the frittata to the fridge overnight. Reheat as mentioned earlier for a warm meal. For the full recipe, check out the Veggie Packed Frittata. Enjoy your delicious meal! A frittata lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Yes, you can make a frittata ahead of time. Prepare it the night before and store it in the fridge. This saves time for busy mornings. The main difference is in the crust. Quiche has a crust, while a frittata does not. Frittatas use more eggs and fewer dairy products than quiches. You know it’s done when it is puffed and golden. Insert a toothpick in the center; it should come out clean. This means the eggs are fully cooked. For the full recipe, check the section above. In this blog post, I shared a simple frittata recipe, covering ingredients, steps, and helpful tips. I included ways to customize your dish and how to store any leftovers. Frittatas are tasty, healthy, and easy to make. You can mix in your favorite veggies or proteins. Remember, cooking should be fun! Experiment with flavors and enjoy your meals. With practice, you’ll become a frittata pro; share your tasty creations with friends and family!$

Discover a delicious and healthy Veggie Packed Frittata that’s perfect for any meal of the day! With fresh spinach, colorful bell peppers, and a blend of other vibrant veggies, this dish is both nutritious and satisfying. Easy to prepare and packed with flavor, it’s great for breakfast, lunch, or dinner.

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Ingredients

6 large eggs

1/4 cup milk

1 cup fresh spinach, chopped

1/2 cup bell peppers, diced (use a mix of red and yellow for vibrant color)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup zucchini, grated

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1/2 cup shredded cheese (choose either cheddar or mozzarella)

2 tablespoons olive oil

Instructions

Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking the frittata.

In a spacious mixing bowl, vigorously whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until the mixture is light and frothy. Set this mixture aside for now.

Grab an oven-safe skillet and heat the olive oil over medium heat. Once hot, add the finely chopped red onion and diced bell peppers. Sauté for about 3-4 minutes until they begin to soften and the onion turns translucent.

Incorporate the grated zucchini and the chopped spinach into the skillet. Continue to sauté for an additional 2-3 minutes, stirring occasionally, until the spinach is wilted and the zucchini is tender.

Gently fold in the halved cherry tomatoes, ensuring they are evenly mixed with the sautéed vegetables in the skillet.

Carefully pour the prepared egg mixture over the vegetable medley in the skillet, using a spatula to gently stir so that the veggies are evenly distributed throughout the eggs.

Evenly sprinkle the shredded cheese atop the egg and vegetable mixture, allowing it to create a deliciously cheesy crust once baked.

Cook the frittata on the stovetop for about 3-4 minutes until the edges begin to set, then transfer the skillet immediately to the preheated oven to finish cooking.

Bake for 12-15 minutes in the oven, or until the frittata is puffed and golden, and the center is set. To check for doneness, insert a toothpick into the center; it should come out clean when done.

Carefully remove the skillet from the oven and allow it to cool for a few minutes. Once slightly cooled, slice it into wedges for serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: For a charming presentation, serve the frittata warm on a rustic wooden board, garnished with fresh herbs like parsley or basil to add a pop of color. Pair it with a side of mixed greens lightly dressed with balsamic vinaigrette for a refreshing contrast that complements the richness of the frittata.