Description

This summer vegetable frittata is a delightful dish that brings the vibrant flavors of seasonal vegetables to your table. With its fluffy texture and golden crust, it’s perfect for brunch, a picnic, or a cozy dinner. Made with farm-fresh ingredients like zucchini, bell peppers, and spinach, this recipe is not only quick to prepare but also customizable based on what you have on hand. Enjoy it warm or at room temperature; it’s always a crowd-pleaser!

Ingredients

Scale

6 large free-range eggs
1 medium zucchini (sliced)
1 cup bell peppers (diced)
2 cups fresh spinach
1 medium sweet onion (sliced)
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Wash and chop zucchini and bell peppers into bite-sized pieces; thinly slice the onion.
In an oven-safe skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened (about 5 minutes).
Add zucchini and spinach; cook until spinach wilts (about 4 minutes).
In a bowl, whisk together eggs, salt, and pepper. Pour the mixture over the sautéed vegetables.
Sprinkle crumbled feta cheese on top. Cook on low heat until edges set but center is slightly runny (around 5 minutes).
Transfer skillet to the preheated oven and bake until puffed and golden brown (15-20 minutes).

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 150g)
Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 13g
Cholesterol: 400mg

Keywords: - Customize your frittata by swapping in seasonal vegetables like asparagus or tomatoes. - For added creaminess, try using goat cheese instead of feta.