Description
A light and colorful baked frittata loaded with zucchini, cherry tomatoes, bell peppers, spinach, and cheese. Perfect for breakfast or brunch, this protein-rich dish celebrates fresh summer produce in every golden slice. Easy to prepare and heart healthy, it makes a delicious start to any warm morning.
Ingredients
Instructions
1. Preheat the oven to 375°F (190°C) and grease a 9-inch oven-safe skillet or baking dish.
2. Heat olive oil in a non-stick skillet over medium heat. Cook onion and bell pepper for 3–4 minutes until softened.
3. Add zucchini and cook 2 minutes, then stir in spinach until wilted. Season with salt and pepper and set aside to cool.
4. In a bowl, whisk eggs and milk until frothy. Stir in cheese and chopped herbs.
5. Fold sautéed vegetables into the egg mixture and pour into the prepared pan. Top with cherry tomato halves.
6. Bake for 20–25 minutes until the center is set and the top is lightly golden. A knife inserted should come out clean.
7. Let the frittata rest for 5 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: summer vegetable frittata, frittata recipes vegetarian, healthy breakfast with vegetables, vegetarian baked recipes, heart healthy frittata, summer brunch, garden fresh, protein rich, light breakfast