Veggie Loaded Frittata

$For a tasty veggie loaded frittata, you need these key ingredients: - 6 large eggs - 1/4 cup milk (dairy or non-dairy) - 1 cup spinach, chopped - 1/2 bell pepper, diced (any color) - 1 small zucchini, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons olive oil - Fresh herbs for garnish (such as parsley or basil) These ingredients come together to create a bright and colorful dish. Eggs form the base, while the veggies add flavor and nutrition. The feta cheese gives a nice salty kick, but it is optional. You can add more flavor with these tasty extras: - Cooked bacon or sausage - Fresh herbs like thyme or dill - Avocado slices on top - Grated cheese like cheddar or mozzarella These add-ins can change the taste of your frittata. They let you customize the dish to match your mood or pantry. If you have dietary needs, don’t worry! Here are some easy swaps: - Use egg whites or a plant-based egg substitute for fewer calories. - Swap the milk with almond or soy milk for a dairy-free option. - Replace feta with nutritional yeast for a vegan option. These substitutions keep the frittata delicious while fitting your diet. Enjoy your cooking! {{ingredient_image_1}} Start by gathering your veggies. You need spinach, bell pepper, zucchini, cherry tomatoes, and red onion. Chop the spinach and dice the bell pepper and zucchini. Halve the cherry tomatoes and finely chop the red onion. These veggies add great taste and nutrients to your frittata. Heat two tablespoons of olive oil in a non-stick, oven-safe skillet over medium heat. Add the red onion and bell pepper. Sauté them for about 2-3 minutes until they soften. Next, add the zucchini and cherry tomatoes. Cook for another 3-4 minutes, stirring often. Finally, stir in the chopped spinach and cook until it wilts, about 1-2 minutes. This mix builds a solid base of flavor. In a large mixing bowl, whisk together six large eggs and 1/4 cup of milk. You can use dairy or a non-dairy option, based on your preference. Keep whisking until the mixture is smooth. Add 1/2 teaspoon of garlic powder, salt, and pepper to taste. This egg base gives your frittata a rich and creamy texture. Once your veggies are ready, pour the egg mixture over them in the skillet. Make sure the eggs cover all the veggies evenly. If you like, sprinkle 1/4 cup of crumbled feta cheese on top for extra flavor. Cook the frittata on the stovetop for about 3-5 minutes. You want the edges to start setting. After that, transfer the skillet to your preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the center is set and lightly golden. When done, carefully take it out of the oven. Let it cool for a few minutes before slicing. Garnish with fresh herbs like parsley or basil before serving. Enjoy your veggie-loaded frittata! To get a great texture in your frittata, focus on the cooking time. Cook it on the stovetop until the edges start to set. This gives a nice base. Use a non-stick skillet for easy flipping. The oven will finish the cooking, making it fluffy. Keep an eye on it to avoid overcooking. The center should be set but not dry. One common mistake is not whisking the eggs thoroughly. This can lead to uneven cooking. Another mistake is overcrowding the skillet with veggies. This prevents the eggs from cooking properly. Always chop your vegetables into small, even pieces. Lastly, don’t forget to season your egg mixture. Salt and pepper enhance the flavor vividly. Use a large mixing bowl for the egg mixture. A whisk helps blend the eggs and milk well. A good non-stick, oven-safe skillet is key for cooking. A spatula will help you flip the frittata easily. Fresh herbs add a nice touch, so have scissors handy for snipping. These tools will help you make a delicious frittata quickly. Pro Tips Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also provide more nutrients. Choose seasonal produce for the best taste. Whisk Eggs Thoroughly: Ensure you whisk the eggs and milk well to incorporate air, which will help the frittata rise and become fluffy. Customize with Herbs: Experiment with different herbs like thyme or dill to add unique flavors to your frittata. Check for Doneness: The frittata should be set in the middle but still slightly jiggly. It will continue to cook after being removed from the oven, so avoid overcooking. {{image_2}} You can change up the veggies in your frittata. Feel free to use what you have. Some great choices are: - Kale - Broccoli - Mushrooms - Carrots Each of these adds its own flavor and nutrients. For example, broccoli gives a nice crunch. Mushrooms add a rich taste. Mixing different veggies keeps each frittata unique. Adding protein makes the frittata heartier. You can include cooked meats like: - Ham - Bacon - Sausage If you prefer plant-based options, try: - Tofu - Tempeh - Black beans These options boost protein levels and add more flavor. Just remember to cook meats before adding them to the egg mix. You can easily make your frittata dairy-free or vegan. To do this, use: - Plant-based milk, like almond or soy - Nutritional yeast instead of cheese for a cheesy taste You can also replace eggs with a mix of ground flaxseed and water. This gives a similar texture. These changes keep your frittata tasty and friendly for all diets. To keep your veggie loaded frittata fresh, let it cool first. Once cooled, slice it into portions. Place the slices in an airtight container. Store them in the fridge for up to four days. Avoid stacking the slices directly on top of each other to keep them from sticking. When you're ready to enjoy the frittata again, preheat your oven to 350°F (175°C). Place the frittata slices on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes until warm. You can also reheat slices in the microwave for 1-2 minutes. Just check to make sure they don't get too hot. If you want to save some for later, freeze the frittata. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to label the bag with the date. The frittata can last for up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Yes, you can make a frittata without eggs! Instead, use chickpea flour or silken tofu. Mix these with water and spices to create a batter. This gives you a similar texture and flavor. You can add your favorite veggies just like in a regular frittata. Baking a frittata takes about 15 to 20 minutes. Preheat your oven to 375°F (190°C) first. Once you pour the egg mixture over the veggies, cook it on the stovetop for 3 to 5 minutes. Then, transfer your skillet to the oven to finish cooking. Fresh herbs add great taste to your frittata. I love using parsley, basil, or chives. You can also try thyme or dill for a unique twist. Just sprinkle them on top before serving for a burst of flavor. This blog post covered how to make a veggie-loaded frittata. We discussed key ingredients, the best steps to cook it, and ways to avoid mistakes. Use the tips shared for perfect texture and flavor. You can try different veggies and proteins to suit your taste or diet. Storing leftovers is easy, and reheating is simple too. Now, you have all you need to enjoy a tasty frittata. Try making it today and impress your family or friends with your skills!$

A delicious and nutritious frittata packed with vegetables, perfect for any meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

6 large eggs
0.25 cup milk (dairy or non-dairy)
1 cup spinach, chopped
0.5 bell pepper diced (any color)
1 small zucchini, diced
0.5 cup cherry tomatoes, halved
0.25 cup red onion, finely chopped
0.5 teaspoon garlic powder
to taste salt and pepper
0.25 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
for garnish fresh herbs (such as parsley or basil)

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and milk until well combined. Season with garlic powder, salt, and pepper.
Heat olive oil in a non-stick, oven-safe skillet over medium heat. Add the red onion and bell pepper, sautéing for about 2-3 minutes until softened.
Add the zucchini and cherry tomatoes to the skillet and cook for another 3-4 minutes, stirring frequently. Finally, stir in the chopped spinach and cook until wilted, about 1-2 minutes.
Pour the egg mixture over the sautéed vegetables, ensuring everything is evenly distributed in the skillet.
If using, sprinkle the crumbled feta cheese evenly on top of the eggs and vegetables.
Cook on the stovetop for about 3-5 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the center is set and lightly golden.
Remove from the oven and let it cool for a few minutes before slicing.
Garnish with fresh herbs before serving.

Notes

Feel free to customize the vegetables based on your preference.

Keyword breakfast, frittata, vegetarian