Description
A nutritious and delicious frittata packed with fresh garden vegetables, perfect for a healthy meal any time of the day.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cheese (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add onions and bell peppers, sauté until softened.
- Add zucchini and spinach, cook until wilted.
- In a bowl, whisk together eggs, salt, and pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Sprinkle cherry tomatoes and cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is fully set.
Notes
- Feel free to substitute any vegetables based on your preference.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg