A golden, fluffy frittata packed with fresh vegetables and creamy eggs — perfect for breakfast, brunch, or a light dinner. This dish is versatile, hearty, and satisfying while staying light and wholesome.
Ingredients:
- 6 large eggs
- ½ cup milk (or unsweetened almond milk)
- 1 small onion, finely chopped
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 cup baby spinach
- 1 medium potato, cooked and diced (optional, for heartiness)
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Vegetables: In a nonstick oven-safe skillet, heat olive oil over medium heat. Sauté onion, zucchini, and bell pepper until softened (about 5 minutes). Stir in spinach and potatoes, cook 2 more minutes.
- Make the Egg Mixture: In a bowl, whisk eggs, milk, paprika, salt, and pepper until smooth.
- Combine & Cook: Pour the egg mixture evenly over the vegetables in the skillet. Stir gently to distribute. Cook on low heat for 5–7 minutes, until the edges begin to set.
- Bake: Sprinkle cheese on top (if using), then transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–12 minutes, or until the eggs are fully set and the top is golden.
- Serve: Garnish with fresh parsley, slice into wedges, and enjoy warm.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: ~220 per slice | Servings: 4
Light yet filling, this frittata makes a perfect anytime meal — enjoy it with a side salad or crusty bread for a balanced plate!
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Fluffy Veggie Frittata Delight
- Total Time: 30 minutes
Description
A golden, fluffy frittata packed with fresh vegetables and creamy eggs — perfect for breakfast, brunch, or a light dinner. This dish is versatile, hearty, and satisfying while staying light and wholesome.
Ingredients
-
6 large eggs
-
½ cup milk (or unsweetened almond milk)
-
1 small onion, finely chopped
-
1 small zucchini, diced
-
1 red bell pepper, diced
-
1 cup baby spinach
-
1 medium potato, cooked and diced (optional, for heartiness)
-
2 tablespoons olive oil
-
½ teaspoon paprika
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
¼ cup shredded cheese (optional, for topping)
-
Fresh parsley, chopped (for garnish)
Instructions
-
Prepare the Vegetables: In a nonstick oven-safe skillet, heat olive oil over medium heat. Sauté onion, zucchini, and bell pepper until softened (about 5 minutes). Stir in spinach and potatoes, cook 2 more minutes.
-
Make the Egg Mixture: In a bowl, whisk eggs, milk, paprika, salt, and pepper until smooth.
-
Combine & Cook: Pour the egg mixture evenly over the vegetables in the skillet. Stir gently to distribute. Cook on low heat for 5–7 minutes, until the edges begin to set.
-
Bake: Sprinkle cheese on top (if using), then transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–12 minutes, or until the eggs are fully set and the top is golden.
-
Serve: Garnish with fresh parsley, slice into wedges, and enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
