Description
A delicious and healthy frittata packed with fresh garden vegetables and herbs, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh herbs (such as basil, parsley, or chives), chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, salt, and pepper.
- In an oven-safe skillet, heat olive oil over medium heat.
- Add onions and bell peppers, sautéing until softened.
- Add spinach and cherry tomatoes, cooking until spinach wilts.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle feta cheese and fresh herbs on top.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and lightly golden.
- Let it cool slightly before slicing and serving.
Notes
- Feel free to substitute any vegetables you have on hand.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg
Keywords: Garden Veggie Frittata, Fresh Herbs, Healthy Breakfast, Vegetarian Recipe