Name: Veggie-Loaded Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1/2 cup milk (or cream); 1 cup spinach, chopped; 1/2 cup bell pepper, diced; 1/2 cup onion, diced; 1/2 cup cherry tomatoes, halved; 1/2 cup cheese (cheddar, feta, or goat cheese); 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs (optional, like parsley or basil)

This Veggie-Loaded Frittata is a wholesome, protein-packed dish brimming with fresh vegetables like spinach, peppers, onions, and tomatoes. Perfect for breakfast, brunch, or a light dinner, this frittata offers a satisfying way to incorporate nutrient-rich vegetables into your diet.

The eggs are gently baked to create a fluffy, golden crust, making each bite delicious and filling. Customize with your favorite seasonal vegetables or add cheese for extra flavor. It’s an easy, one-pan meal that’s sure to please vegetarians and meat-eaters alike!

Recipe Tips and Tricks:

Use any combination of vegetables you have on hand—zucchini, mushrooms, or kale work well too.
For a fluffier frittata, whisk the eggs thoroughly before cooking.
If you prefer a crispier top, broil the frittata for the last 2-3 minutes of cooking.
Serve with a simple side salad for a balanced meal.

Yield: 4 servings

Veggie-Loaded Frittata

A healthy, veggie-packed frittata with eggs, cheese, and colorful vegetables—perfect for breakfast or brunch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

6 large eggs
1/2 cup milk (or cream)
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/2 cup onion, diced
1/2 cup cherry tomatoes, halved
1/2 cup cheese (cheddar, feta, or goat cheese)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (optional, like parsley or basil)

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
Add spinach and tomatoes, cooking until spinach is wilted, about 2 minutes.
In a bowl, whisk together eggs, milk, salt, and pepper.
Pour the egg mixture over the veggies in the skillet, stirring gently to combine.
Sprinkle cheese on top and transfer the skillet to the oven.
Bake for 15-20 minutes, or until eggs are set and slightly golden on top.
Let cool for a few minutes before slicing and serving.

Notes

For a non-vegetarian version, feel free to add cooked bacon, sausage, or turkey. This dish can be stored in the fridge for up to 3 days. Reheat gently before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 277Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 297mgSodium 329mgCarbohydrates 9gFiber 2gSugar 4gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.