Description
A light and flavorful frittata packed with the best of summer vegetables. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or cream
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
- Fresh herbs (parsley, basil, chives), chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the chopped zucchini and cherry tomatoes to the skillet and cook for another 3-5 minutes, until slightly tender.
- Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with crumbled feta cheese, if using.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and lightly golden around the edges.
- Let the frittata cool slightly before slicing. Garnish with fresh chopped herbs before serving.
Notes
- You can use any combination of your favorite summer vegetables in this frittata.
- Adjust the cooking time based on the thickness of your frittata.
- This frittata can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 350mg