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
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6 large eggs
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½ cup milk (or unsweetened almond milk)
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1 small onion, finely chopped
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1 small zucchini, diced
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1 red bell pepper, diced
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1 cup baby spinach
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1 medium potato, cooked and diced (optional, for heartiness)
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2 tablespoons olive oil
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ cup shredded cheese (optional, for topping)
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Fresh parsley, chopped (for garnish)
Instructions
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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.
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Make the Egg Mixture: In a bowl, whisk eggs, milk, paprika, salt, and pepper until smooth.
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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.
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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.
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Serve: Garnish with fresh parsley, slice into wedges, and enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes