Name: Garden Fresh Veggie Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean-Inspired
Ingredients: ¼ cup whole milk; ¼ tsp black pepper; ½ cup cherry tomatoes, halved; ½ cup crumbled feta cheese; ½ tsp salt; 1 cup fresh spinach, chopped; 1 red bell pepper, diced; 1 small onion, finely diced; 1 small zucchini, diced; 1 tbsp olive oil; 1 tsp dried oregano; 8 large eggs; Optional garnish: fresh parsley, chopped

Savor the vibrant Garden Fresh Veggie Frittata, a healthy, protein-packed dish loaded with colorful vegetables and creamy eggs. Perfect for dinner, this easy, one-pan meal bursts with flavor, offering a nutritious, satisfying option for busy evenings or brunch gatherings.

Why You’ll Love This Recipe

The Garden Fresh Veggie Frittata is a wholesome, versatile dish that brings the garden to your plate with every bite. Packed with nutrient-rich vegetables and fluffy eggs, it’s a healthy dinner option that doesn’t skimp on flavor. This one-pan wonder is quick to prepare, budget-friendly, and perfect for using up veggies in your fridge. Ideal for weeknight dinners, meal prep, or even brunch, it’s customizable to suit any taste or dietary need. The vibrant colors and fresh ingredients make it as beautiful as it is delicious, ensuring it’s a hit with family and friends.

Recipe Tips and Tricks

Use a Non-Stick Skillet: A well-seasoned cast-iron or non-stick oven-safe skillet ensures easy slicing and cleanup.
Whisk Eggs Thoroughly: Beat eggs well for a fluffy, airy texture in the frittata.
Cook Veggies First: Sauté vegetables to soften and release excess moisture, preventing a watery frittata.
Low and Slow: Cook on low heat to avoid overcooking the eggs or browning the bottom too much.
Check Doneness: The frittata is done when the center is set but slightly jiggly; it will firm up as it rests.
Broil for Finish: For a golden top, broil briefly, watching closely to avoid burning.

Yield: 6 Servings

Garden Fresh Veggie Frittata

Garden Fresh Veggie Frittata, a healthy, colorful egg dish perfect for nutritious dinners or brunch.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ cup whole milk
¼ tsp black pepper
½ cup cherry tomatoes, halved
½ cup crumbled feta cheese
½ tsp salt
1 cup fresh spinach, chopped
1 red bell pepper, diced
1 small onion, finely diced
1 small zucchini, diced
1 tbsp olive oil
1 tsp dried oregano
8 large eggs
Optional garnish: fresh parsley, chopped

Instructions

Preheat the Oven: Set your oven to 375°F to finish the frittata with a perfectly golden top.
Whisk the Eggs: In a large bowl, beat eggs with milk, salt, pepper, and oregano until smooth and frothy.
Prep the Veggies: Dice zucchini, bell pepper, and onion; chop spinach and halve cherry tomatoes for vibrant color.
Sauté the Veggies: Heat olive oil in a 10-inch oven-safe skillet over medium heat; cook onion, zucchini, and bell pepper for 5 minutes.
Add Spinach and Tomatoes: Stir in spinach and cherry tomatoes, cooking until spinach wilts, about 1-2 minutes.
Pour in Eggs: Evenly pour the egg mixture over the veggies, gently stirring to distribute.
Add Cheese: Sprinkle crumbled feta over the top for a tangy, creamy touch.
Cook on Stovetop: Cook on low heat for 5-7 minutes until the edges start to set.
Bake to Finish: Transfer the skillet to the oven and bake for 12-15 minutes until the center is just set.
Slice and Serve: Let cool for 5 minutes, slice into wedges, garnish with parsley, and enjoy this wholesome delight!

Notes

Use a well-seasoned or non-stick skillet to prevent sticking; grease lightly if needed.
For a fluffier frittata, add an extra egg or more milk to the mixture.
Leftovers make great sandwiches or wraps with a side of greens.
Adjust veggie ratios based on what’s in your fridge for a flexible recipe.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 172Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 260mgSodium 414mgCarbohydrates 5gFiber 1gSugar 3gProtein 11g

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

Ingredients Notes

Eggs: Large eggs provide structure and protein; use fresh for best flavor and texture.
Zucchini: Adds mild flavor and moisture; dice small for even cooking.
Bell Peppers: Red or yellow peppers bring sweetness and color; green works for a more savory note.
Spinach: Fresh spinach wilts beautifully; frozen spinach can be used if thawed and drained well.
Cherry Tomatoes: Halved cherry tomatoes add juicy bursts; regular diced tomatoes work but drain excess liquid.
Onion: Finely diced onion provides a savory base; red or yellow onions are ideal.
Feta Cheese: Crumbled feta adds tangy creaminess; goat cheese or cheddar are great alternatives.
Milk: Whole milk enhances creaminess; use 2% or plant-based milk for lighter options.

Variations and Substitutions

Vegetable Swap: Replace zucchini or spinach with mushrooms, broccoli, or asparagus for variety.
Cheese Options: Swap feta for mozzarella, Parmesan, or a dairy-free cheese for different flavors or diets.
Protein Boost: Add cooked bacon, sausage, or smoked salmon for a heartier frittata.
Herb Variations: Use fresh basil, dill, or parsley instead of oregano for a unique flavor profile.
Gluten-Free: Naturally gluten-free, but double-check any add-ins like sausage for hidden gluten.
Low-Carb: Skip starchy veggies like potatoes and increase leafy greens or peppers.
Vegan Option: Use a vegan egg substitute and dairy-free cheese; add chickpeas for protein.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat in the microwave or oven.
Freezer: Freeze individual slices in airtight wrap for up to 2 months; thaw in the fridge before reheating.
Reheating: Warm in a 325°F oven or microwave on low to maintain texture; avoid overheating to prevent rubbery eggs.
Meal Prep: Cut into wedges for easy breakfasts, lunches, or dinners throughout the week.