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–+ servings
Freshly baked veggie frittata made with zucchini, red pepper, onion, basil, spinach and melted cheese in a cast iron skillet.
Thriving Gluten Free

Easy Veggie Frittata Recipe

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This easy veggie frittata is packed with zucchini, red pepper, onion, and spinach for a simple breakfast that's ready in under 30 minutes!
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Prep Time 8 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast
Cuisine: Italian
Calories: 229
Ingredients Equipment Method Nutrition

Ingredients
  

  • 8 Eggs
  • ⅓ cup Milk
  • 2 cups Baby Spinach roughly chopped
  • 1 small Onion diced
  • 1 Red Pepper diced
  • 1 medium Zucchini diced
  • 1 cup Shredded Cheese
  • ½ teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Pepper
  • 2 tablespoon Oil
  • 2 tablespoon Fresh Basil chopped

Equipment

Method
 

  1. Preheat your oven to 375°F.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and red pepper. Cook for about 4–5 minutes until softened.
    Add the zucchini and spinach continue cooking for another 4–5 minutes until tender and the spinach has wilted.
  3. In a large bowl, whisk together the eggs, salt, garlic powder, pepper, and basil.
  4. Pour the egg mixture into the skillet over the vegetables. Stir gently so everything is evenly distributed. Sprinkle the cheese on top.
    Let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.
  5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the center is fully set.
    Let cool slightly before slicing and serving.

Nutrition

Calories: 229kcalCarbohydrates: 5gProtein: 13gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 239mgSodium: 417mgPotassium: 322mgFiber: 1gSugar: 3gVitamin A: 2187IUVitamin C: 35mgCalcium: 204mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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